A Recipe For Homemade Graham [work] Crackers By Mollie Katzen Exclusive -

Preheat your oven to 350° F . Bake for 18 minutes or until very lightly golden at the edges.

Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Preheat your oven to 350° F

Work with one disk at a time (keep the other chilled). On a lightly floured surface, roll the dough to ⅛-inch thickness. Mollie’s trick: roll between two sheets of parchment paper to avoid sticking and to achieve an even thickness without excess flour. Work with one disk at a time (keep the other chilled)

© 2025. Recipe and text used exclusively with permission from Mollie Katzen. For more of her work, visit her Substack or pick up a copy of "The Heart of the Plate." © 2025

In an era of sourdough starters and all-day cassoulets, a graham cracker might seem humble. But humility is precisely the point. Katzen’s exclusive recipe is an act of reclamation—taking back a pantry staple from industrial processing and making it personal, forgiving, and alive.

For a sparkly top, brush very lightly with water and sprinkle with a pinch of turbinado sugar or a dusting of cinnamon-sugar.