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.
Nutrition
- Calories: 50-70
- Sugar: 3-4g
- Fat: 2-3g
- Saturated Fat: 1g
- Carbohydrates: 8-10g
- Fiber: 0.5g
- Protein: 1-2g
- Cholesterol: 5-10mg
Keywords: Sourdough Discard Graham Crackers