These are everything you'd want in a homemade cracker: thin, crisp, salty, and wheaty—simply irresistible.
Irresistible homemade crackers. I urge you to try them!
One of my most memorable food awakenings from living in the US as a teenager was discovering wheat thins crackers. Years later, they're still one of my favorite crackers in the world.
So, I jumped at the idea of making a homemade version. They are highly irresistible, especially with the sprinkling of sea salt on top.
The key lies in rolling them thin enough and baking them just until they're dry and golden but not burned.
I can even say I rolled them too thin and hopelessly burned my first batch. The second was darker than I thought I wanted it, but according to some, the crackers were really good.
The third time's a charm, they say, and it was true. I lowered the oven a bit and watched them like a hawk. I waited in front of the oven door for the 5 to 7 minutes they took to bake.
Just so that you understand, if you decide to make these, don't suddenly decide to go find a scarf you misplaced or answer an email as you put these crackers in the oven.
Similar to the olive oil crackers, you can eat them plain as a snack, with dips or a slice of cheese on top. You can't go wrong. I tried them with the eggplant hummus, and the result was fantastic.
FAQ
Finely milled whole grain wheat flour. It's not as fine as all-purpose flour but not so much. Bob's Red Mill whole wheat flour is a popular one.
Don't use very coarse flour as it will not bind the dough properly.
If properly stored, they last for a week, sometimes more. I recommend metal tins or glass jars; in my experience, they keep the crackers crisper than other types of containers.
The thickness and drying them in the oven are two of the ways to make crisp crackers. Roll them thin and bake them carefully, turning the baking sheet around and adjusting the oven temperature so they dry out evenly. Opposite to what we want for cookies, where the outer layer is dry but the inside is still soft.
Steps to make whole wheat crackers
Make the dough
You simply have to mix the ingredients. Use a bowl and your hands or a food processor.
Make sure it's all integrated and smooth, but don't overwork it.
Roll and bake
Roll the dough thin, about ¼ inch. This is important if you want crisp crackers.
Use a pizza wheel (or large kitchen knife) to cut squares.
Do a test bake
I always recommend baking two or three crackers first to find your sweet spot regarding baking time and color.
These crackers can brown and burn in a minute, so watch them closely!
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Homemade Whole Wheat Crackers
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Ingredients
- 1 ¼ cups finely ground whole wheat flour
- 2 tablespoons sugar
- ½ teaspoon cornstarch
- ½ teaspoon kosher or sea salt, plus additional for topping
- ¼ teaspoon paprika, I sometimes use black pepper
- 4 tablespoons unsalted butter, cold, in small pieces
- ¼ cup cold water
Instructions
- Combine 1 ¼ cups finely ground whole wheat flour, 2 tablespoons sugar, ½ teaspoon cornstarch, ½ teaspoon kosher or sea salt and ¼ teaspoon paprika in a large mixing bowl.
- Scatter 4 tablespoons unsalted butter, cold and in pieces, on top. Using a pastry blender or your fingertips, work the butter into the dry ingredients until it resembles coarse cornmeal.
- Drizzle ¼ cup cold water, and stir with a wooden spoon or spatula until combined.
- Transfer to the counter and knead a few times until it comes together. Don't overdo it. The dough should be stiff but smooth with no dry spots. If it's too dry, you can add a teaspoon of extra water at a time.
- Preheat the oven to 400°F (200°C).
- Lightly grease baking sheets or line them with parchment paper.
- Roll the dough (half at a time for easier handling) into a thin rectangle on a well-floured counter. They really need to be rolled thin so they bake crisp. Check frequently to make sure the dough isn’t sticking. If it is, gently scrape a spatula underneath to lift it, then flour the counter again.
- Using a pastry wheel or large kitchen knife, cut squares about 1 ½ inches in diameter. To resemble store-bought crackers, you can make indentations in the crackers with the end of a brochette stick or something similar. This is optional and will not alter the flavor, but it will make them flatter when they bake.
- Transfer the crackers carefully to the baking sheets. They don’t spread much so no need to space them a lot. Sprinkle with additional salt.
- Bake the crackers until crisp and bronzed, about 5 to 7 minutes, always keeping an eye on them as they are thin and can brown quickly.
- Cool on wire racks.
- Store in an airtight container for about a week or more. Or freeze them in an airtight container between sheets of waxed or freezer paper for a month.
Avery says
Love these crackers! My 2 yr old loves them too! Super easy to make.
Jeannie Tay says
Looks good Paula, I baked some using another recipe recently...have to give this a try too:)
Andrea_TheKitchenLioness says
Paula, these wheat carckers look terrific - perfect for just about any time of the day, maybe with some cheese or fruit or with dips such as your lovely red pepper hummus. What a great recipe and picture perfect presentation! I would never have your patience and cust and prick them so flawlessly!
P.S.:I can relate to your studies abroad story...I studied for my two law degrees "in a foreign country" (with more than one official language) and I could be seen running around with two big fat dictionaries under my arms for the first months of my studies - kind of became my "trademark" for a while. Life is the best teacher!
Terra says
Your wheat thins look just like the store bought crackers, that rocks:-) Wheat thins are my favorite, but I would so rather have homemade crackers:-) YUM! Hugs, Terra
Cake Duchess says
gorgeous wheat crackers and hummus.I love to snack on hummus often during the week and will try your yummy recipe:)
Cocoa and Lavender says
Paula - you have had an amazing life, living in so many places! You should write. Book in addition to your blog! These crackers look great, and I can only imagine that they kick the store bought ones in the b*tt! I can't wait to make them. ~David
Guyla says
Oh Paula, your homemade crackers look delicious! And now I'm sorry I didn't add red peppers to my hummus. Guess I'll have to make it again. I can't even imagine your experience as a teenager in school in a foreign country. Hope your weekend has been a good one.
Laura says
Growing up I didn't like Wheat Thins. Then I tried them with cheese. Oh my. Yours look fantastic!
Cher Rockwell says
Wow, I can't even imagine what school must have been like during those two years. Kathy is right - your English is impeccable!
Love the homemade crackers 🙂
yummychunklet says
Ooh, I like the look of the crackers. Tasty!
Guru Uru says
Your crackers look absolutely perfect with the hummus my friend, great job 😀
Cheers
Choc Chip Uru
Marissa | Pinch & Swirl says
I bookmarked that Smitten Kitchen post too - I love Wheat Thins, but don't like the ingredient label much. 🙂 Yours turned out beautifully.
wp_vknotes_admin says
They're so easy Marissa, do try them.
Cathleen says
I need to give hummus a try as well as these crackers. They are a favorite of ours as well - we have gone through many, many boxes in the past. Your crackers look absolutely perfect!!
Matt mmWine Horbund says
I have still never made Hummus - but i like the idea. I think I'd add sun dried tomatoes and garlic!!
Carol | a cup of mascarpone says
Paula, adored this post reading you talk about coming to school here in the US. I love getting to know people through their lovely stories of themselves! What a wonderful experience for you! You are so lucky to be fluent in two languages. I love these crackers and the hummus! Red Pepper Hummus is my favorite, and I can't wait to try the wheat thins! Have a great weekend!
Kathy says
Paula, I always suspected you had an English education….your English is impeccable! Spending 2 years as a teenager in a foreign country had to be hard! At the same time, I’m sure it was a wonderful experience to live in another country and observe another culture. I have always wanted to do that!
Your crackers look so perfect…and so delicious! I often add roasted red peppers to my hummus. So very good! Have a wonderful weekend!