Freshly baked sourdough discard graham crackers in a wooden bowl, with honey, cinnamon, and sourdough discard in the background.

Ah, sourdough discard—my trusty kitchen sidekick that deserves way more love than it gets. If you’re anything like me, you’ve probably felt that weird pang of guilt every single time you’ve tossed discard after a sourdough feeding. I mean, it’s perfectly good starter we’re scraping right into the bin (or compost bucket if you’re feeling semi-responsible). Well, buckle up, ‘cause today, I’m giving that starter reject the redemption arc it truly deserves—by turning it into sourdough discard graham crackers.

You know, graham crackers have a bit of a rep for being, well, basic. But homemade ones? Whole different ball game. These sourdough discard babies are nutty, sweet, and just the right amount of crunchy. Whether you’re snacking straight from the jar, layering up s’mores (let’s talk campfire season in a sec), or crumbling them into cheesecake crusts, these crackers are next-level good.

Table of Contents

Why Make Sourdough Discard Graham Crackers?

Let’s be real. Keeping a sourdough starter alive is basically like having a low-maintenance pet. It sits on your counter, you “feed” it regularly, and it somehow always seems hungry when you’re busy. The trouble is, not all that starter actually gets used—leaving you with a so-called “discard.”

Instead of throwing it away (please don’t), you can repurpose it into tasty recipes like sourdough discard graham crackers. And trust me, this recipe isn’t just a hack—it’s a full-blown flavor powerhouse. Here’s why you should give it a go:

No waste, no guilt. Zero food gets wasted here! The recipe heroically saves that leftover starter.
Unique taste. The tangy sourdough notes give the crackers serious depth—think graham cracker, but cooler.
Simple pantry ingredients. You probably already have everything you need—whole wheat flour, honey, and cinnamon are the main players.

Oh, and if you’re like me and love to go rogue in the kitchen, you can totally tweak the recipe to suit your vibe (substitute honey with maple syrup, anyone?).

Ingredients: What You’ll Need to Crush This

Here’s the full list of ingredients you’ll need to whip up around 35-40 crispy crackers:

1 cup (240g) sourdough discard (unfed and bubbly is totally fine!)
1 cup (120g) whole wheat flour (trust me, this makes the flavor pop—keep it whole wheat here).
1/4 teaspoon baking soda (we’re keeping it minimal but efficient).
1/4 cup (50g) granulated sugar (just enough sweetness).
1/4 teaspoon salt (because even sweet recipes need balance).
1 teaspoon cinnamon (the soul of graham crackers, am I right?).
1/4 cup (60ml) honey (if subbing, opt for maple syrup or agave).
1/4 cup (60g) unsalted butter (melted and cooled).
2-3 tablespoons whole milk (as needed for pliable dough).

Pro Tip: Make sure your sourdough discard isn’t mingling with anything weird (like mold or questionable smells). Nobody wants that kind of funky in their crackers.

Tools You’ll Need

Rolled-out sourdough graham cracker dough being cut into rectangles and perforated with a fork.

The gear is pretty straightforward—no fancy gadgets here. Just regular kitchen staples:

Large mixing bowl
Rolling pin
Parchment paper or a silicone baking mat
Knife or pizza cutter (for cutting cracker shapes)
Baking sheets

Let’s Get Crackin’ (Pun Intended)

Here’s how the magic happens:

Preheat & Prep

Fire up your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper or a silicone mat. Easy cleanup? Yes, please.

Mix the Dry Stuff

In a big bowl, combine the whole wheat flour, baking soda, sugar, salt, and cinnamon. Give it a good stir—this is your base.

Blend in the Wet Gang

Stir in the sourdough discard, honey, melted butter, and 2 tablespoons of milk. Mix until everything’s fully combined, and the dough starts forming a nice ball. If it’s crumbly, add an extra splash of milk.

Roll It Out

Flatten the dough between two sheets of parchment paper. Roll it out to about 1/8-inch thickness (yeah, thin—these are crackers, not cookies). Peeling off the top parchment might be tricky, so go sloooowly.

Shape & Cut

Here comes the fun part: Get creative! Cut the dough into rectangles (classic style), or go wild with other shapes. Seriously, I’ve made star-shaped grahams for Christmas—so cute.

Bake & Cool

Transfer the cutouts to your prepared baking sheets. Pop them into the oven for 10-12 minutes, or until the edges are gloriously golden. Let them cool fully—they crisp up as they chill out.

Tips for Next-Level Results

Storage Notes: Keep your sourdough discard graham crackers in an airtight container at room temp. They’ll stay fresh and crispy for about 7-10 days (if they even last that long).
Fun Add-Ons: Try sprinkling sesame seeds on top for crunch or adding cocoa powder to the dough for rich chocolatey vibes.
For the Kids: Enhance (oops, I mean—add) extra fun by letting kids poke holes in the dough with a fork. Homemade perforations give them that authentic graham look.

FAQs That Usually Pop Up (Because You Asked!)

Can I make sourdough discard bread without yeast?

Absolutely—you don’t need yeast to make sourdough discard bread! The naturally occurring yeast in your sourdough starter does the heavy lifting. Just remember, sourdough recipes tend to take longer to rise. (Good things come to those who wait.)

Are sourdough discard banana pancakes a real thing?

Yep, and let me tell you—those fluffy pancakes are the breakfast of champions. Just mix ripe bananas, sourdough discard, eggs, and a lil’ milk to make dreamy banana pancakes. Bonus points if you toss in chocolate chips!

Can I bake sourdough discard chocolate cupcakes for dessert?

For sure! The tang of sourdough discard pairs beautifully with rich chocolate. Trust me—it’s a match made in dessert heaven. Just add cocoa powder and sourdough discard to your favorite cupcake batter for a twist.

What are some other potato flake sourdough discard recipes?

Ah, potato flakes! Those are great in sourdough starter too. Use the discard in soft rolls, pancakes, or even dumplings. Potato flakes bring a light, fluffy texture to baked goods that’s honestly unmatched. Check out our article Potato Flake Sourdough Discard Recipes to get more inspiration.

Why These Graham Crackers Deserve a Spot in Your Kitchen

Sourdough discard graham crackers with a partially assembled s’more featuring melted chocolate and marshmallow.

Honestly, making sourdough discard graham crackers isn’t just about good food—it’s about rethinking small habits. Every time you save that discard batch from the trash, you’re reducing waste and turning it into something scrumptious. Plus, the recipe’s simple enough to slot into your weekend baking plans without stress.

And let’s be real: There’s something sentimental (and delicious!) about homemade grahams. Whether you’re making s’mores by the fireplace, packing them into lunch boxes, or nibbling them with afternoon coffee, these crackers fuel sweet, memorable moments. For more tips on reducing food waste while baking, check out this helpful guide on sustainable baking practices from Epicurious.

So, what are you waiting for? Rescue that sourdough discard—and snack on.

Sourdough Discard Graham Crackers

Author: Olivia Baker
Total Time: Prep Time: 15 minutes (active) + 30 minutes (chilling) | Cook Time: 15-20 minutes
Yield: 24 crackers 1x

Print Recipe

Ingredients

Scale

1 cup (240g) sourdough discard (unfed and bubbly is totally fine!)
1 cup (120g) whole wheat flour (trust me, this makes the flavor pop—keep it whole wheat here).
1/4 teaspoon baking soda (we’re keeping it minimal but efficient).
1/4 cup (50g) granulated sugar (just enough sweetness).
1/4 teaspoon salt (because even sweet recipes need balance).
1 teaspoon cinnamon (the soul of graham crackers, am I right?).
1/4 cup (60ml) honey (if subbing, opt for maple syrup or agave).
1/4 cup (60g) unsalted butter (melted and cooled).
2–3 tablespoons whole milk (as needed for pliable dough).

Instructions

Preheat & Prep: Fire up your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper or a silicone mat. Easy cleanup? Yes, please.
Mix the Dry Stuff: In a big bowl, combine the whole wheat flour, baking soda, sugar, salt, and cinnamon. Give it a good stir—this is your base.
Blend in the Wet Gang: Stir in the sourdough discard, honey, melted butter, and 2 tablespoons of milk. Mix until everything’s fully combined, and the dough starts forming a nice ball. If it’s crumbly, add an extra splash of milk.
Roll It Out: Flatten the dough between two sheets of parchment paper. Roll it out to about 1/8-inch thickness (yeah, thin—these are crackers, not cookies). Peeling off the top parchment might be tricky, so go sloooowly.
Shape & Cut: Here comes the fun part: Get creative! Cut the dough into rectangles (classic style), or go wild with other shapes. Seriously, I’ve made star-shaped grahams for Christmas—so cute.
Bake & Cool: Transfer the cutouts to your prepared baking sheets. Pop them into the oven for 10-12 minutes, or until the edges are gloriously golden. Let them cool fully—they crisp up as they chill out.