A Recipe For Homemade Graham Crackers By Mollie Katzen Patched

Peel off top parchment. Use a fluted pastry wheel, pizza cutter, or cookie cutters (rectangles are classic). Transfer crackers to baking sheet using a thin spatula.
Patch: Prick each cracker 3–4 times with a fork (docking prevents puffing into pillows). Sprinkle with turbinado sugar and flaky salt if desired.

Yield: About 24–30 crackers (depending on cutter size)
Prep time: 20 minutes | Chill time: 1 hour | Bake time: 12–15 minutes

The original Katzen recipe was a pioneer—whole grain before whole grain was cool. But it assumed a level of skill (and chill time) that many home cooks didn’t have. By patching in: Peel off top parchment

…you get a cracker that tastes exactly like a better version of a childhood memory. It snaps cleanly. It holds up to a smear of cream cheese or a dunk in cold milk. And it still has Mollie’s soul: humble, nourishing, and made by hand.

Mollie rarely deals in cups of white sugar and bleached flour. Her graham crackers are a celebration of Graham flour—a coarse-ground whole wheat flour invented by Sylvester Graham in the 19th century. The result is a cracker that is substantially more interesting than the store-bought version. …you get a cracker that tastes exactly like

The Baseline Recipe (Yield: Approximately 24 crackers)

Dry Ingredients:

Wet Ingredients:

Method (The Katzen Way):

The taste profile: Delicate, slightly crumbly, warm with honey, and possessing a deep, wheaty bottom note.

Form the dough into a flat disc. Wrap tightly in plastic wrap. Refrigerate for at least 20 minutes, ideally 1 hour. This is non-negotiable. The chill solidifies the butter and allows the bran to soak up moisture evenly, which prevents the crackers from warping in the oven. Wet Ingredients: