The Little Bagel House

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These adorable little sourdough bunny grahams are perfect for an afternoon pick-me-up alongside a cup of coffee. I love eating them as a grab-and-go snack, or even munching on a handful with my breakfast. They have plenty of nutritional goodness from whole grain and sourdough to energize you for the day ahead.

My bunny grahams are inspired by the classic Teddy grahams, but with a twist: they’re a little less sweet, and they have a real depth of flavor thanks to the sourdough discard. They’re chewy, tender, and full of warm cinnamon and vanilla flavors. I used my bunny cookie cutters to make them, but you can use whatever shape you have.

In fact, there’s plenty of room for improvising with these cookies. Make them crunchy or chewy, according to your preferences. You can add chocolate chips and sprinkles, or you can keep it simple; I like to make a mixture of plain and chocolate chip crackers.

Why Use Sourdough in Graham Crackers?

I love adding sourdough discard to my crackers, cookies, and just about any baked good, because I can’t get enough of the complex flavor and the great texture. Using sourdough in my crackers keeps them tender and chewy on the inside, while giving the edges a nice crisp bite. If you prefer a crispier cracker, just bake a little longer.

There are plenty of health benefits from adding sourdough to baked goods. The natural fermentation process in sourdough breaks down gluten and starches, making these graham crackers more digestible. It also reduces the glycemic impact, so they’re a better choice for anyone watching their blood sugar. You get those benefits from the sourdough discard, not just the starter itself.

How to Make Sourdough Bunny Grahams

These are easy to make and a lot of fun, perfect for a simple baking project. Just keep in mind that you’ll have to plan ahead: after you make your dough, it needs to sit and chill for at least two hours, or as long as 24 hours. You’ll also need sourdough discard. It’s best to use fresh discard, not more than about 3 days old. 

I use an electric mixer to make the dough, but if you prefer, you could also mix it by hand. The dough is easy to work with, especially after you chill and rest it for 2-24 hours. Once it’s chilled, just roll it out, cut it, and bake it. 

Of course, you need bunny-shaped cookie cutters! (Feel free to use a different shape, but I can’t resist these bunnies.)

Ingredients for Sourdough Bunny Grahams 

I love baking with simple, high-quality ingredients. These crackers have unsalted butter – I let it come to room temperature and get softened before I bake with it. They also have brown sugar and honey for a touch of natural sweetness, and vanilla and cinnamon for the classic graham cracker flavor.

I used both all purpose and whole wheat flour, and of course some fresh sourdough discard. 

Equipment for Making Sourdough Bunny Grahams

I like to mix the dough in my stand mixer – but if you don’t have a mixer, you can also use a large mixing bowl and a wooden spoon.

You’ll also need a rolling pin and a set of bunny cookie cutters(or your favorite cookie cutters of any shape). In a pinch, you can also cut the dough into squares with a sharp knife. I like to use a toothpick to help ease the cookies out of the cookie cutters. 

Storing Sourdough Bunny Graham Crackers

Once the crackers are completely cooled, you can store them in an airtight container, jar, or plastic bag right on your kitchen counter. They are best if enjoyed within 7 days. 

If you prefer to freeze them, just wrap the bunnies in a plastic bag and place directly into the freezer. They will keep for up to 3 months. When you’re ready to eat them, thaw at room temperature, or heat in the oven to crisp them back up. 

Step by Step: Making Sourdough Bunny Grahams

Step One: 

Cream together the butter, sugar, and honey until they’re smooth and fluffy. Add the vanilla extract and sourdough starter. 

Step Two:

In a separate bowl, mix your dry ingredients: stir together your all-purpose flour, whole wheat flour, cinnamon, and salt. 

Step Three:

Fold your dry ingredients into the wet ingredients and mix thoroughly. If you’re including chocolate chips, mix them in too.

Step Four:

Wrap your dough in saran wrap and refrigerate for at least 2 hours, or up to 24. 

Step Five:

When your dough is ready, roll it out to about 1/8 of an inch thickness and cut out your bunnies. 

Step Six:

Bake at 325F for 18-20 minutes, or until the edges are lightly golden and the crackers are set. For extra crunchy grahams, bake an additional 2–3 minutes, watching carefully to prevent burning.

Enjoy!

Frequently Asked Questions About Sourdough Bunny Grahams

What should I do if my dough is too sticky? 

Put it in the fridge and let chill a little longer. If it is sticky after combining all of the dough together, you may also add an additional tbsp of flour. 

Does it matter if I use active sourdough or sourdough discard? 

Nope, both will turn out great. I like to use discard because I always have some on hand after feeding my starter – but you can use active sourdough starter too.

Can I make these without any cookie cutters at all? 

Yes, you can use a knife or pizza knife to cut your dough into bite size squares. 

Can I use all-purpose flour? 

Yes. You may need to add an extra 25g to get the same consistency. They will turn out softer and with a slightly different flavor.