Sourdough Honey Graham Crackers
Last Updated on May 5, 2025 by Kiersten James, BS, RN
These sourdough honey graham crackers are the perfect homemade snack and make the best indoor s’mores for kids!
These homemade graham crackers have all but replaced the kids’ cereal bars and Annie’s bunny graham snacks. They’re made with extra sourdough starter that I already have sitting around and are absolutely good enough to be a strong substitute for store-bought graham crackers.
I make a batch or two each week and keep them in a glass container on the counter for everyone to pick from. They stay crispy this way for about 4 to 5 days, but they never stick around that long.
Here and there, I will satisfy a few of the sweet teeth in the house by making indoor s’mores. My son also likes them broken into small pieces (like cereal), covered with some milk.
You can easily customize these sourdough discard graham crackers to your family’s liking by adding extra cinnamon into the dough or a cinnamon sugar sprinkle before baking.
Sourdough Honey Graham Crackers Recipe
Ingredients:
- 1 stick softened butter (8 tablespoons)
- 1/2 cup brown sugar
- 1/4 cup raw honey
- 1/2 cup sourdough discard
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
Instructions:
Using a stand mixer (or by hand), cream together the butter and brown sugar on high speed until light and fluffy.
Add the honey and sourdough discard to the mixer bowl and mix on low speed until well combined.
In a different bowl, combine the dry ingredients.
Add the flour mixture in increments to the bowl with the wet ingredients. Mix on low speed for a minute or so after each addition until the flour is well incorporated. Scrape down the sides of the bowl with a rubber spatula, as needed.
Once the dough comes together, cover the bowl with plastic and chill in the refrigerator for 30 to 60 minutes to allow the dough to set. If you aren’t prepared to roll out the crackers and bake right away, you can leave the dough in the refrigerator to ferment for 2 to 3 days.
When you’re ready to bake, heat the oven to 350 degrees F. Divide the dough in half, then in half again to produce 4 relatively equal portions.
Place one piece of dough between two large sheets of parchment paper and flatten to 1/8″ thickness with a rolling pin.
Remove the top piece of parchment paper and cut squares or rectangles into the dough with a pizza cutter. Prick the dough with a fork in each individual cracker.
Remove any dough edges that aren’t squared off and transfer the parchment paper with the dough to a baking sheet.
Bake for 20-30 minutes until golden brown. You may have to remove the outer crackers during baking and continue to bake the middle crackers a bit longer.
Break the crackers apart and allow them to cool completely on a wire rack before storing in an air-tight container. They will keep well for about 4 days at room temperature.
How to Make Indoor S’mores
Turn on the broiler in the oven to the high setting. On a cookie sheet or oven-safe dish, place a few graham crackers, then a piece of chocolate, then a jumbo marshmallow. Hershey bars are the easiest for this since they’re already scored and break evenly.
Allow to broil for about 3 minutes (watch them closely) then remove and add a second graham cracker on top to complete the s’more sandwich.
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Sourdough Discard Honey Graham Crackers
These sourdough honey graham crackers are the perfect homemade snack and make the best indoor s'mores for kids!
Ingredients
- 1 stick softened butter (8 tablespoons)
- 1/2 cup brown sugar
- 1/4 cup raw honey
- 1/2 cup sourdough discard
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
Instructions
- Using a stand mixer or by hand, cream together the butter and brown sugar on high speed until light and fluffy.
- Add the honey and sourdough discard to the mixer bowl and mix on low speed until well combined.
- In a different bowl, combine the dry ingredients.
- Add the flour mixture in increments to the bowl with the wet ingredients. Mix on low speed for a minute or so after each addition until the flour is well incorporated. Scrape down the sides of the bowl with a rubber spatula, as needed.
- Once the dough comes together, cover the bowl with plastic and chill in the refrigerator for 30 to 60 minutes to allow the dough to set. If you aren't prepared to roll out the crackers and bake right away, you can leave the dough in the refrigerator to ferment for 2 to 3 days.
- When you're ready to bake, heat the oven to 350 degrees F. Divide the dough in half, then in half again to produce 4 relatively equal portions.
- Place one piece of dough between two large sheets of parchment paper and flatten to 1/8" thickness with a rolling pin.
- Remove the top piece of parchment paper and cut squares or rectangles into the dough with a pizza cutter. Prick the dough with a fork in each individual cracker.
- Remove any dough edges that aren't squared off and transfer the parchment paper with the dough to a baking sheet.
- Bake for 20-30 minutes until golden brown. You may have to remove the outer crackers during baking and continue to bake the middle crackers a bit longer.
- Break the crackers apart and allow them to cool completely on a wire rack before storing in an air-tight container. They will keep well for about 4 days at room temperature.
