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Homemade Crackers


For the Crackers

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon salt add a bit more if you like a saltier cracker
  • 3 tablespoons olive oil
  • 3/4 cup water

For the Spice/Seed Blend

  • 2 tablespoons sesame seeds
  • 2 tablespoons poppyseeds
  • 1 tablespoon garlic powder
  • 1 tablespoon fennel seed


  • Pre-heat over to 450 degrees.
  • Combine the flours and salt in a bowl. Add the olive oil and water and stir until you have a cohesive ball of dough (you’ll need to use your hands to really get it all together). Set aside for 15-20 minutes.
  • While you wait, mix up a spice/seed blend (skip this if you want plain, salted crackers). Sometimes, I’ll swap out rosemary for the fennel and add some salt to this combo for a slightly different take.
  • After the dough has rested a bit, divide it into two pieces, flour a board and rolling pin and roll the dough out until it’s as thin as you can get it. Put on a parchment-covered cookie sheet, brush with water and sprinkle with your spice/seed mixture or salt (kosher or a coarse sea salt is best here). Use a pizza cutter to slice the dough into squares or diamonds and bake for 10-12 minutes).
  • Let the crackers cool completely and then store them in an airtight container. If you don’t eat them all up, they’ll last at least a week on the counter. They are also delicious sprinkled with parmesan cheese.