Sourdough Graham Crackers: A Recipe from the Farm
Last Updated on January 30, 2025 by TheFarmChicken

How fun it is to be able to make this staple at home and as a sourdough version! These Sourdough Graham Crackers are crunchy, wholesome, and slightly sweet. Make some for a snack or freeze them to use later for a summer bonfire. Sourdough Graham Crackers: A Recipe from the Farm might just become one of your favorites!
These homemade graham crackers are made with simple ingredients and are oh so good. I always worry about my homemade crackers becoming soggy, but I have figured out the trick to crunchy/crispy graham crackers. The secret to getting them crunchy is baking them twice. How are you going to enjoy these Sourdough Graham Crackers: A Recipe from the Farm. I have all the detailed instructions on how to make the best homemade graham crackers below.
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The Ingredients in Sourdough Graham Crackers: A Recipe from the Farm
- Whole Wheat Flour – I love that graham crackers have whole wheat in them. That makes it even more so a treat that you can feel good about.
- All Purpose Flour – A little bit of all purpose flour.
- Baking Soda – This leavening agent is added to help give it a rise and also make them delicious.
- Salt – A small amount of salt is all you need. If you use unsalted butter, you will want to increase the salt by ¼ tsp.
- Brown Sugar – I love baking with brown sugar and this addition gives them a little sweetness and makes them brown up so nicely! I use light brown sugar.
- Butter – I use salted butter but unsalted would also work. See the salt ingredients for how to adapt the salt for unsalted butter. Depending on the room, room temperature might not be warm enough. You want your butter to be soft and easy to mix. Place it in the microwave on defrost for 10-15 seconds to soften.
- Sourdough Starter Discard or Active Sourdough Starter – You can use either sourdough discard or active sourdough starter for this recipe. You need half a cup of sourdough starter. Do you have a sourdough starter? If not, you can make one from scratch with Learning Sourdough with Agnes or purchase one from my Farm Goods Store.
- Honey – The signature flavor for graham crackers. It only takes a couple of tablespoons.

Other Sourdough Grocery Store Swaps:
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Sourdough Graham Crackers: A Recipe from the Farm
- 1 cup (150g) whole wheat flour
- ½ cup (65g) all-purpose flour
- ¼ tsp salt
- 1 tsp (6g) baking soda
- 6 T (90g) butter, softened
- 1/3 cup (80g) brown sugar
- ½ cup (120g) sourdough starter discard or active starter
- 2 T (40g) honey
Instructions:
- First in a medium bowl, combine the whole wheat and all-purpose flours, salt and baking soda. Stir until incorporated.
- Next, in the bowl of a stand mixer fitted with the paddle attachment place the softened butter in the bowl and beat on medium speed for 2-3 minutes.
- Then add the brown sugar and beat for another 2 minutes. Next add the sourdough starter and beat again for 2 minutes adding the honey to the butter mixture at the same time.
- After these ingredients are all well combined place the dry ingredients in the bowl with the wet ingredients and mix for a little bit. The dry ingredients won’t fully incorporate (see picture) and that is okay.
- Once it has come together some, simply take the bowl off the stand mixer and knead the flour in until it comes together.
- At this point you can either roll it out or wrap it in plastic wrap and place in the fridge for up to 3 days.
Rolling the Graham Crackers Out:
- Preheat the oven to 350 degrees.
- Place the dough* on a piece of parchment paper that is roughly the size of your baking sheet. Press down the graham cracker dough and then place another piece of parchment paper on top of the dough.
- Taking a rolling pin roll the dough out until it is about an 1/8 of an inch thick. You don’t want them to thick so make sure to take the time to roll them out until they are thin.
- Double check in the center of the piece of dough because sometimes it can be thick in the center.
- Take the top sheet of parchment paper off the rolled-out dough.
- Then taking a pizza cutter, score the graham cracker dough roughly 2” by 6” to resemble the store-bought version. You will make the score all the way through for the cracker sheet and partially through for the scores within the crackers. (You can cut the graham cracker in any size you prefer.)
- Poke with a toothpick or skewer and transfer to a baking sheet.
- Bake for 10-11 minutes or until just starting to brown. Remove from the oven and place on a cooling rack.
- Once mostly cooled following the score lines break the crackers and place back on the parchment paper lined baking sheet (this gives you nice crisp crackers. Using a knife is helpful for this step.
- Bake the sourdough discard graham crackers for another 10-12 minutes or until they have reach your desired doneness. I like mine pretty golden brown, so I had mine in for close to 12 minutes.
- Keep an eye on them so they don’t burn!
- Remove from the oven and place on a wire rack. Enjoy!!
- These make a perfect snack or use them to make a graham cracker crust or smores! Once fully cooled place in an airtight container.
Recipe Notes:
- *You can either roll out the dough all at one time or if you prefer…split the dough in half and roll it out one half at a time.
- You can freeze these to help them stay fresher longer. Store in an airtight container in the freezer. Be sure to crack the lid when defrosting so that they don’t get soggy.
Makes about 12 sourdough graham crackers

Sourdough Graham Crackers: A Recipe from the Farm

Ingredients
- 1 cup (150g) whole wheat flour
- ½ cup (65g) all-purpose flour
- ¼ tsp salt
- 1 tsp (6g) baking soda
- 6 T (90g) butter, softened
- 1/3 cup (80g) brown sugar
- ½ cup (120g) sourdough starter discard or active starter
- 2 T (40g) honey
Instructions
Instructions:
- First in a medium bowl, combine the whole wheat and all-purpose flours, salt and baking soda. Stir until combined.
- Next, in the bowl of a stand mixer fitted with the paddle attachment place the softened butter in the bowl and beat on medium speed for 2-3 minutes.
- Then add the brown sugar and beat for another 2 minutes. Next add the sourdough starter and beat again for 2 minutes adding the honey to the butter mixture at the same time.
- After these ingredients are all well combined place the dry ingredients in the bowl with the wet ingredients and mix for a little bit. The dry ingredients won’t fully incorporate (see picture) and that is okay.
- Once it has come together some, simply take the bowl off the stand mixer and knead the flour in until it comes together.
- At this point you can either roll it out or wrap it in plastic wrap and place in the fridge for up to 3 days.
Rolling the Graham Crackers Out:
- Preheat the oven to 350 degrees.
- Place the dough* on a piece of parchment paper that is roughly the size of your baking sheet. Press down the graham cracker dough and then place another piece of parchment paper on top of the dough.
- Taking a rolling pin roll the dough out until it is about an 1/8 of an inch thick. You don’t want them to thick so make sure to take the time to roll them out until they are thin.
- Double check in the center of the piece of dough because sometimes it can be thick in the center.
- Take the top sheet of parchment paper off the rolled-out dough.
- Then taking a pizza cutter, score the graham cracker dough roughly 2” by 6” to resemble the store-bought version. You will make the score all the way through for the cracker sheet and partially through for the scores within the crackers. (You can cut the graham cracker in any size you prefer.)
- Poke with a toothpick or skewer and transfer to a baking sheet.
- Bake for 10-11 minutes or until just starting to brown. Remove from the oven and place on a cooling rack.
- Once mostly cooled following the score lines break the crackers and place back on the parchment paper lined baking sheet (this gives you nice crisp crackers. Using a knife is helpful for this step.
- Bake the sourdough discard graham crackers for another 10-12 minutes or until they have reach your desired doneness. I like mine pretty golden brown, so I had mine in for close to 12 minutes.
- Keep an eye on them so they don’t burn!
- Remove from the oven and place on a wire rack. Enjoy!!
- These make a perfect snack or use them to make a graham cracker crust or smores! Once fully cooled place in an airtight container.
Notes
I made homemade marshmallows and with this sourdough graham cracker recipe it was such a fun treat. If you are looking for a good recipe for homemade marshmallows, this is the recipe I used. I hope you enjoy making these delicious sourdough graham crackers for your family and friends. It is also a great baking activity to do with kids!
Happy Baking,
Mariah Nienhuis | TheFarmChicken
And we know that all things work together for good to them that love God, to them who are called according to his purpose.
Romans 8:28
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