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Discard Honey Cinnamon Graham Crackers

Joselyn Buehler
Sourdough Discard Honey Cinnamon Graham Crackers are a delightful twist on the classic snack, blending wholesome flavors with a touch of sourdough magic. These crackers are perfectly crisp, with a golden-brown hue and a rustic texture that comes from the sourdough discard. The subtle tang of the discard balances beautifully with the warmth of cinnamon and the natural sweetness of honey.
Each bite delivers a satisfying crunch with notes of nuttiness and spice, making them a versatile treat for snacking, s’mores, or crumbling into pie crusts. They’re easy to make, use up your sourdough discard, and bring a homemade touch to an iconic favorite.
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Ingredients
  

Wet Ingredients:

  • 1 cup (230g) unsalted butter, room temperature
  • 1/3 cup (80g) sourdough discard (cold, unfed)
  • 3/4 cup (130g) brown sugar, lightly packed
  • 2 tbsp (30g) honey
  • 2 tsp vanilla extract

Dry Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 3/4 cup (90g) whole wheat flour
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp fine sea salt
  • 2 tsp (4g) cocoa powder (optional, for color and depth)
  • 1/2 tsp ground cinnamon (increase by 1/2 tsp for more spice)

Instructions
 

Prepare the Dough

  • Cream Butter & Sugar: In a stand mixer or with hand beaters, cream the butter, sourdough discard, and brown sugar until light and fluffy. Add honey and vanilla extract, mixing until smooth.
  • Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cornstarch, baking soda, baking powder, cocoa powder (if using), cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a firm dough forms.
  • Chill Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour or up to 24 hours for optimal fermentation. 

Bake the Crackers

  • Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicon mats. 
  • Roll Dough: Roll the dough out on a lightly floured surface to 1/8-inch thickness. Keep the dough cold while working.
  • Cut Shapes: Cut the dough into rectangles or squares for classic graham crackers. Use a fork to poke holes for decoration. Separate graham crackers to 1/2 inch apart on pan. 
  • Bake: Bake for 15 minutes, or until the edges are lightly golden. For crispier crackers, bake an additional 1-2 minutes. Let the crackers cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Enjoy! 
Makes approx 24 crackers