Clara here! Let’s bake some homemade crackers. These are easier than you think and ready in under an hour. We’ll use simple ingredients for delicious, crispy homemade cracker. Get ready to impress your family and friends!
Table of Contents
Why Make Homemade Crackers?
Making crackers at home is simpler than you might think, and the rewards are so worth it. Here are a few reasons why I think you’ll love making your own homemade baked goods:
- Fresher Taste: Homemade always tastes better, doesn’t it? These crackers are no exception, with a pure, delicious flavor that you just can’t get from store-bought versions.
- Control Over Ingredients: I love knowing exactly what goes into my food. When you make these crackers yourself, you can avoid unwanted additives and preservatives.
- Customizable Flavors: This is where it gets really fun. You can tailor the flavors to your liking with different herbs, spices, and toppings.
- Cost-Effective: Once you have the basic ingredients, making your own crackers is surprisingly budget-friendly.
The Key Ingredients for Perfect Homemade Crackers
Let’s talk about what you’ll need to make these delightful homemade crackers. Don’t worry, it’s all pretty straightforward:
- 2 cups (250g) all-purpose flour: This is the base of our crackers. For a slightly nuttier flavor, you can experiment with whole wheat or spelt flour.
- 1 teaspoon granulated sugar: Just a pinch to balance the flavors and give the crackers a hint of sweetness.
- 1 teaspoon salt: Essential for bringing out all the other flavors. I usually use sea salt, but kosher salt works great too.
- 1/2 teaspoon onion powder: This adds a lovely savory note.
- 1/4 tsp garlic powder: Because everything’s better with a little garlic, right?
- 1 Tablespoon finely chopped fresh rosemary: This is optional, but I love the flavor it adds.
- 2/3 cup (160g/ml) water: To bring the dough together.
- 3 Tablespoons (41g/45ml) extra-virgin olive oil: This adds richness and helps create a crispy texture. Canola oil can be used as a substitute.
- Flaky sea salt: For topping and adding a satisfying crunch.
Essential Equipment
To make these crackers, you’ll need a few basic tools. These will make the process smoother and more enjoyable:
- Rolling Pin: Essential for rolling the dough out super thin.
- Pizza Cutter: Makes quick work of cutting the dough into even rectangles.
- Baking Sheets: You’ll need a couple of these to bake the crackers in batches.
- Parchment Paper: Prevents the crackers from sticking and makes cleanup a breeze.
- Fork: For docking (poking holes) in the crackers, which prevents them from puffing up too much.
Step-by-Step Guide to Making Homemade Crackers
Alright, let’s get baking! Follow these steps, and you’ll have a batch of crispy, delicious homemade crackers in no time:
- In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/4 tsp garlic powder, and 1 Tablespoon finely chopped fresh rosemary (or other add-ins). Pour in 2/3 cup (160g/ml) water and 3 Tablespoons (41g/45ml) extra-virgin olive oil and stir with a wooden spoon or silicone spatula until the dough comes together in a clump.
- Turn the dough out onto a lightly floured work surface. Lightly flour your hands and the dough and knead it, sprinkling on a little more flour as you go, until it’s no longer sticking to your hands and you can shape it into a rough ball, about 1 to 2 minutes. Return the dough to the bowl and cover the bowl with plastic wrap. Let the dough rest for at least 10 minutes, and up to 1 hour at room temperature.
- Preheat the oven to 425°F (218°C) and line large silver baking sheets with parchment paper.
- Cut the dough in half. Keep one half of the dough covered while you work with the other half.
- On a lightly floured work surface with a lightly floured rolling pin, roll one half of the dough out into a rectangle. Roll the dough very thin—about 1/16th of an inch (1.5mm). If the dough keeps shrinking back as you try to roll it out, lightly cover it and let it rest for 5 minutes, then try again. (Don’t worry if it shrinks, that’s completely normal and expected.)
- Using a ruler and a pizza cutter, cut the dough into small rectangles about 3 x 1.5 inches in size. Carefully transfer the crackers to the prepared baking sheet(s).
- Repeat steps 5 and 6 with the second half of dough.
- Dock (poke holes in) the crackers several times with a fork. Brush with olive oil, then sprinkle with flaky sea salt (and everything bagel seasoning or sesame seeds, if making those varieties. Note that extra seasonings on top can sometimes fall off of the crackers when eating them).
- Bake until golden brown and crispy, about 9–12 minutes. To ensure even browning, rotate the baking sheet(s) halfway through baking.
- Let crackers cool completely on the baking sheet(s) set on a cooling rack. Crackers need several minutes of cooling before they taste crispy. They taste fantastic with hummus, crab dip or other dips, various cheeses, or serve with a cranberry pecan cheese ball.
- Store in an airtight container at room temperature in a dry place for up to 2 days. To re-crisp crackers, spread them on a baking sheet and bake at 350°F for 10 minutes. Cool completely before serving.
Flavor Variations for Your Homemade Cracker
Here are a few fun twists to make these crackers your own:
| Flavor | Instructions |
|---|---|
| Everything Bagel | Sprinkle with everything bagel seasoning before baking. |
| Sesame Seed | Sprinkle with sesame seeds before baking. |
| Cinnamon Sugar | Brush with melted butter and sprinkle with cinnamon sugar after baking. |
| Spicy Chili | Add 1/2 teaspoon of chili powder to the dough. |
| Rosemary & Garlic | Add 1 tablespoon of chopped fresh rosemary and 1/2 teaspoon of garlic powder to the dough. |
Common Mistakes to Avoid
We all make mistakes, especially when trying something new. Here’s what to watch out for:
- Why are my crackers not crispy? Make sure you’re rolling the dough thin enough. Also, check that you’re baking them for the full time.
- Why is my dough too sticky? You might have added too much water, or it could be a humid day. Add a little more flour until the dough is easier to handle.
- Why are my crackers burning on the edges? Your oven might be running hot. Also, darker baking sheets can cause burning.
Make-Ahead Instructions
Want to get ahead? You can make the dough in advance. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. Just let it thaw completely before rolling it out.
Serving Suggestions
These crackers are incredibly versatile for delicious lunches. I love serving them with:
- Hummus
- Crab dip
- Various cheeses
- As part of a charcuterie board
How to Store Homemade Crackers
To keep your crackers crisp, store them in an airtight container at room temperature. If they do soften, you can re-crisp them by spreading them on a baking sheet and baking at 350°F for 10 minutes.
Troubleshooting: What to Do If…
- Crackers are too hard: Reduce baking time slightly.
- Crackers are too soft: Bake for a few more minutes or re-crisp in the oven.
- Crackers are not flavorful enough: Add more seasonings to the dough or toppings.
Homemade Cracker Recipe
Make Amazing Homemade Crackers in Under an Hour
Let’s bake some homemade crackers. These are easier than you think and ready in under an hour.
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, salt, onion powder, garlic powder, and rosemary (or other add-ins). Pour in the water and olive oil and stir with a wooden spoon or silicone spatula until the dough comes together in a clump.
- Turn the dough out onto a lightly floured work surface. Lightly flour your hands and the dough and knead it, sprinkling on a little more flour as you go, until it’s no longer sticking to your hands and you can shape it into a rough ball, about 1 to 2 minutes. Return the dough to the bowl and cover the bowl with plastic wrap. Let the dough rest for at least 10 minutes, and up to 1 hour at room temperature.
- Preheat the oven to 425°F (218°C) and line large silver baking sheets with parchment paper.
- Cut the dough in half. Keep one half of the dough covered while you work with the other half.
- On a lightly floured work surface with a lightly floured rolling pin, roll one half of the dough out into a rectangle. Roll the dough very thin—about 1/16th of an inch (1.5mm). If the dough keeps shrinking back as you try to roll it out, lightly cover it and let it rest for 5 minutes, then try again. (Don’t worry if it shrinks, that’s completely normal and expected.)
- Using a ruler and a pizza cutter, cut the dough into small rectangles about 3 x 1.5 inches in size. Carefully transfer the crackers to the prepared baking sheet(s).
- Repeat steps 5 and 6 with the second half of dough.
- Dock (poke holes in) the crackers several times with a fork. Brush with olive oil, then sprinkle with flaky sea salt (and everything bagel seasoning or sesame seeds, if making those varieties. Note that extra seasonings on top can sometimes fall off of the crackers when eating them).
- Bake until golden brown and crispy, about 9–12 minutes. To ensure even browning, rotate the baking sheet(s) halfway through baking.
- Let crackers cool completely on the baking sheet(s) set on a cooling rack. Crackers need several minutes of cooling before they taste crispy. They taste fantastic with hummus, crab dip or other dips, various cheeses, or serve with a cranberry pecan cheese ball.
- Store in an airtight container at room temperature in a dry place for up to 2 days. To re-crisp crackers, spread them on a baking sheet and bake at 350°F for 10 minutes. Cool completely before serving.
Frequently Asked Questions
Here are some common questions I get about making homemade crackers:
- Can I use different types of flour (e.g., spelt, rye, gluten-free blends)? Yes, you can experiment with other flours.
- How do I adjust the recipe for high altitude? You may need to adjust the amount of water. Start with less and add more as needed.
- What other toppings or seasonings can I use? Get creative!
- Can I make a sweet version of these crackers? Absolutely. Just omit the onion and garlic powder and add a bit more sugar.
- What dips pair well with these crackers? Hummus, cheese dips, and spinach dips are all great choices.
- How thin should I roll the dough? As thin as you can get it, about 1/16th of an inch (1.5mm).
- How do you make crackers crispy? Roll the dough thin, dock them with a fork, and bake them until golden brown.
- What is the best flour to use for crackers? All-purpose flour works great, but you can also use whole wheat or spelt flour for a nuttier flavor.
- How do you keep homemade crackers from getting soggy? Store them in an airtight container.
- How long do homemade crackers last? About 2 days at room temperature, if stored properly.
- Can you freeze cracker dough? Yes, you can freeze the dough for up to 2 months.
Conclusion
So, there you have it! Homemade crackers that are easy, delicious, and totally customizable. I hope you give this recipe a try.
Don’t forget to leave a comment below sharing your results, asking questions, or suggesting flavor variations you’d like to try. Cooking should be fun and approachable, and I’m here to help!
