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Stack of wheat thin crackers on parchment paper.

Homemade Whole Wheat Crackers

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Homemade wheat thins. I jumped at the idea of re-creating them at home. They are thin, crisp, salty, wheaty, and everything you'd want in a homemade cracker. Simply irresistible.


  • 1 1/4 cups whole wheat flour, finely ground
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt, plus additional for topping
  • 1/4 teaspoon paprika
  • 4 tablespoons unsalted butter, cold
  • 1/4 cup cold water


  1. Combine the flour, sugar, salt, paprika and butter in a large mixing bowl.
  2. Using a pastry blender or your fingertips, work the butter into the dry ingredients until it resembles coarse cornmeal.
  3. Add the cold water, and stir with a wooden spoon or spatula until combined.
  4. Transfer to the counter and knead a few times until it comes together. Don't overdo it. 
  5. Preheat the oven to 400°F/200°C.
  6. Lightly grease baking sheets or line them with parchment paper.
  7. Roll the dough (half at a time for easier handling) into a very 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.
  8. Using a pastry wheel or large kitchen knife, cut squares of about 1 1/2 inches. You can make indentations in the crackers with the end of a brochette stick or something similar to resemble store-bought ones. This is optional and will not alter the flavor, but it will make them flatter when they bake. 
  9. Transfer crackers to baking sheets. They don’t spread much so no need to space them a lot.
  10. Sprinkle with additional kosher salt. 
  11. 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
  12. Cool on wire racks.
  13. 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.