Are sourdough crackers healthy?

Yes, Sourdough Graham Crackers are a healthier alternative to traditional store-bought crackers. They’re made with whole grain flour, natural sweeteners, and sourdough starter, which introduces beneficial fermentation. Unlike processed crackers, they contain fewer additives and preservatives, and the fermentation process makes nutrients more bioavailable. Plus, they’re lower in sugar and fat, making them a better option for everyday snacking.

Is there a healthier version of graham crackers?

Absolutely! Homemade Sourdough Graham Crackers are the healthier version. Instead of refined flour and corn syrup, they use whole wheat flour, real butter, and sourdough discard or starter. You can even swap the honey for maple syrup and adjust the sweetness level. Want to go even further? Try a vegan version using coconut oil and agave for a totally plant-based treat.

Why do you throw away sourdough discards?

Most people throw away sourdough discard because it’s part of maintaining a healthy starter—it prevents over-fermentation and balances the yeast-bacteria ratio. But discard still has flavor and fermentation benefits. Instead of tossing it, repurpose it into delicious recipes like Sourdough Graham Crackers , cookies, muffins, or flatbreads. It’s a smart way to reduce waste and add complexity to your baked goods.

Can you eat 2-year-old graham crackers?

Commercial graham crackers might last a while due to preservatives, but Sourdough Graham Crackers are homemade and preservative-free. For freshness and best taste, they should be eaten within 10–14 days if stored at room temperature or up to 3 months if frozen. Two-year-old crackers? Definitely not safe or tasty. Always check for texture, smell, and visible signs of spoilage before eating any stored food.

Sourdough Graham Crackers – Best Healthy Homemade Snack (2025)

Description

Crunchy, golden-baked homemade sourdough graham crackers crafted with a mix of whole wheat and all-purpose flour. Perfectly crisp with a rich, toasty flavor—amazing on their own and irresistible when turned into gooey, sweet s’mores. Grab your rolling pin—these are the kind of treats you’ll want to make again and again!

Ingredients

▢150 g Whole Wheat Flour
▢120 g All Purpose Flour
▢115 g Butter (super cold – see notes)
▢140 g Sourdough Starter (or sourdough starter discard)
▢3 g Baking Powder
▢3 g Baking Soda
▢3 g Salt
▢30 g Honey
▢50 g Brown Sugar
▢½ teaspoon Cinnamon (optional)

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Instructions

Mixing with a Food Processor

Add all the ingredients to your food processor. Pulse until the mixture resembles wet sand. That’s it—quick and easy! This is my go-to method for making sourdough graham crackers.
See notes for extra tips.

Mixing by Hand

Start by grating very cold (preferably frozen) butter.
In a large bowl, combine the whole wheat flour and all-purpose flour.
Add the grated butter and rub it into the flour until the mixture looks like coarse breadcrumbs.
Add the sourdough starter, baking powder, baking soda, salt, cinnamon, honey, and brown sugar. Mix until the dough comes together.

Shaping the Dough

Turn the dough onto a clean surface and press it together until it forms a smooth, cohesive mass.
Divide into two portions, flatten into disks, wrap in parchment paper, and refrigerate.
Chill for at least 2 hours or up to 48 hours to ferment.

When You’re Ready to Bake

Preheat your oven to 160°C (320°F).
Remove the dough from the fridge and roll each disk into a rectangle about ¼ inch thick. Avoid making it too thick—it will take longer to bake.
Cut into rectangles (about 2″ x 2.5″). Use a skewer or fork to poke holes—this prevents puffing.

Baking

Bake on a lined baking sheet for about 30 minutes.
Check for crispness—if not quite done, flip them over and bake a bit longer.
Let them cool on the tray for 5 minutes. Break apart any crackers that didn’t separate, then transfer to a wire rack to cool completely.

Notes

Butter – If you’re using a food processor, no need to grate the butter—just cube it and toss it in. Only grate it if you’re mixing the dough by hand.

Honey – Prefer not to use honey? You can substitute it with maple syrup. Or, if you want to skip the sweetener entirely, just add a splash of milk instead to help bind the dough.

Using a Food Processor – I’ve tested this recipe by pulsing the butter into the flour first, then adding the liquids, and also by tossing everything in at once. Both methods produced nearly identical textures, so go ahead and throw it all in together—it’s a great time-saver, especially for busy moms!

Prep Time: 5minutes
Cook Time: 25minutes
Category: Baking, Side Dish, Sides
Cuisine: American

Nutrition

Serving Size: 20g
Calories: 55kcal
Sugar: 2g
Sodium: 96mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0.1g
Carbohydrates: 8g
Fiber: 1g
Protein: 1g
Cholesterol: 6mg