Sourdough Chocolate Graham Crackers

Prep Time: 25 minutes (plus overnight fermentation)
Cook Time: 12-15 minutes per batch
Total Time: 12+ hours (mostly hands-off)
Yield: Approximately 36 crackers
Difficulty: ⭐⭐☆☆☆ (Intermediate)
Intensity: Low-active effort, high-reward flavor

Table of Contents

A Note from the Baker

Forget everything you know about store-bought graham crackers. These Sourdough Chocolate Graham Crackers are a revelation—deeply flavorful, perfectly snappy, and infused with a subtle tang that makes them utterly irresistible. This recipe is a brilliant way to use your sourdough discard, transforming it into a sophisticated treat that’s perfect for snacking, s’mores, or cheesecake crusts. The combination of whole wheat, honey, and rich cocoa creates a complex, not-too-sweet base that celebrates the magic of fermentation.

Ingredients

Dry Ingredients

120g (1 cup) whole wheat flour
120g (1 cup) all-purpose flour
30g (¼ cup) unsweetened cocoa powder (Dutch-process preferred)
50g (¼ cup) light brown sugar, packed
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon

Wet Ingredients & Fats

115g (½ cup) unsalted butter, cold and cubed
120g (½ cup) active sourdough starter or discard (100% hydration)
85g (¼ cup) honey or maple syrup
1 teaspoon pure vanilla extract

For Finishing

2 tablespoons granulated or coarse sugar for sprinkling
Flaky sea salt (optional, for a salted chocolate version)

Equipment

Food processor or pastry cutter
Mixing bowls
Plastic wrap or beeswax wrap
Rolling pin
Ruler or measuring tape
Fork or docker
Parchment paper
Baking sheets
Wire cooling rack

Step-by-Step Instructions

Day 1: Mix & Ferment (10 minutes active)

Combine Dry Ingredients: In the bowl of a food processor, pulse together the whole wheat flour, all-purpose flour, cocoa powder, brown sugar, baking soda, salt, and cinnamon until uniform.
Cut in Butter: Add the cold, cubed butter. Pulse until the mixture resembles coarse, pebbly sand, with no large butter chunks remaining.
Form the Dough: In a small bowl, whisk together the sourdough starter, honey, and vanilla. With the food processor running, pour this wet mixture through the feed tube. Process just until the dough begins to clump together and form a ball. Do not over-mix.
Chill & Ferment: Turn the dough out onto a piece of plastic wrap. Shape it into a 1-inch thick rectangle, wrap tightly, and refrigerate for a minimum of 8 hours or up to 48 hours. This slow fermentation is key—it develops the tangy, complex flavor and makes the dough easier to roll.

Day 2: Roll, Cut, & Bake (45 minutes active)

Prep for Rolling: Remove the dough from the fridge and let it sit at room temperature for 15-20 minutes to become pliable. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll to Perfection: Divide the dough in half. On a lightly floured surface, roll one portion out to a rectangle roughly ⅛-inch thick (about the thickness of two quarters). Use a ruler to help keep the edges straight. The dough may be sticky; use flour sparingly.
Score & Dock: Using a pizza cutter, bench scraper, or sharp knife, trim the edges to create a neat rectangle. Score the dough into 2-inch or 3-inch squares. Prick each square several times with a fork (this “docking” prevents excessive puffing).
Add Toppings: Carefully transfer the scored sheet of dough onto a parchment-lined baking sheet using a bench scraper or your rolling pin. Sprinkle generously with granulated sugar and a tiny pinch of flaky sea salt if desired.
Bake: Bake for 12-15 minutes, rotating the pan halfway through, until the crackers are firm to the touch and fragrant. They will continue to crisp as they cool.
Cool Completely: Immediately upon removing from the oven, re-cut along the scored lines. Let the crackers cool completely on the baking sheet. They will crisp up as they cool.
Repeat: Repeat the rolling, cutting, and baking process with the second half of the dough.

Baker’s Notes & Success Tips

Starter Consistency: This recipe is very forgiving of discard. Whether it’s freshly fed or a few days old, it will work beautifully.
Rolling Thin is Key: For the classic crisp snap, roll the dough as evenly and thinly as you can. Thicker crackers will be more tender but less snappy.
Storage: Once completely cool, store in an airtight container at room temperature for up to 2 weeks. They also freeze beautifully for up to 3 months.
Get Creative: Add ¼ teaspoon of chili powder for a Mexican chocolate kick, or fold in 50g of mini chocolate chips for double-chocolate crackers.

Nutrition Information (Per Serving – 1 Cracker)

Calories: 65 kcal
Total Fat: 3g
Saturated Fat: 1.8g
Cholesterol: 7mg
Sodium: 55mg
Total Carbohydrates: 9g
Dietary Fiber: 1g
Total Sugars: 3g
Protein: 1g

Nutritional information is an estimate calculated using an online database and will vary based on specific ingredients and brands used.

Hayyat

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