You are going to love this recipe for homemade whole wheat crackers because they are super easy to make, they save a LOT of money, and they are much healthier than many store-bought crackers.
Friends, crackers are super easy to make at home! Here's my simple recipe that is somewhat of a wheat thins copy cat (much healthier though)!
Why should we make our own crackers?
- I am shocked by the price again and again when I walk down the cracker aisle at the grocery store. It's really increasing! However, to make crackers at home cuts the cost by more than half! You truly just need a little flour, olive oil, and salt!
- It's a healthier snack option! Many boxed crackers have a huge list of hard to pronouce words - this is a common indiactor that that food isn't good for you! Many of these ingredients are in the cracker to preserve it and to make the crackers addicting. These ingredients aren't increasing your wellness and they are hard for your body to process. Many families eat crackers daily (including mine), if we are eating something that often let's make it full of vitamins and minerals your body can use - like this recipe!
- Homemade crackers are enviromently friendly, as you aren't buying a plastic bag inside a box! Let's reduce packaging.
- Making crackers together at home is a super fun activity. You could even split up the dough and let everyone make thier own flavor!
For these homemade whole wheat crackers you need 5 simple ingredients, I will share all the details below. If you are interested in what kinds of flavors you can make scroll down to varations.
- Whole wheat flour is the main ingredient of these crackers. I like to use organic flour, as regular flour contains glyphosate which is sprayed on while it is growing, this damages the gut and can be related to why many people struggle to digest gluten.
- Sea salt is mixed into these crackers as well as sprinkled on top too! If you are using table salt you can use ¾ teaspoon instead of ½ teaspoon of sea salt. The chunky salt on top that I use is called maldon sea salt.
- Honey is the key to making these crackers taste like wheat thins from the store. The honey sweetens these crackers and creates a that golden color in the oven. If your honey is thick or solid, melt it before using it.
- Olive oil is a healthier oil, it is used to keep these crackers together.
- Water. Use cold water to help the dough bind well and less prone to cracking when rolled.
See recipe card for quantities.
These whole wheat crackers are super customizable, add your favorite herb or spice to make tasty crackers in your own kitchen.
- To make spicy crackers add chili pepper flakes, or ⅛ teaspoon of paprika to the flour and salt in step 1.
- Dried rosemary & sea salt is one of my favorites! Sprinkle dried rosemary on top of the rolled dough along with the sea salt.
- Dried garlic powder & dried oregano for a more Italian flavor, or use italian seasoning on top before baking!
- Add 2 tablespoon of nutritional yeast in the flour at the beginning to make a vegan 'cheesy' tasting cracker.
- Ranch crackers! Mix together 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried dill, ½ teaspoon parsley, ½ teaspoon salt. Sprinkle this on top of cracker dough instead of the sea salt and lightly roll it into dough before cutting it into squares.
- Gluten free, I am presently working on a multi seed cracker recipe and a buckwheat cracker recipe both which are gluten free, when they are done I will link them here.
Here's some step by step photos to show how making your own crackers at home is simple.
Firstly whisk together the flour and salt in a medium bowl until well combine. Using a spatula or wooden spoon add the honey, olive oil and ¼ cup of cold water. Add more cold water 1 teaspoon at a time until all the flour is mixed in and it forms a dough ball. Don't overmix.
Split the dough into two balls. The dough will stick together but will be some what shaggy and rough. If you added too much water your dough will be sticky and hard to roll, add more flour in this scenario.
Take a piece of parchment paper or silicon baking sheet the size of your baking pan and place one dough ball on it. Place a second piece of parchment paper on top. Using a rolling pin, roll out the dough into a thin large rectangle. If needed cut off the rough edges to make a better rectangle. My pan was 10.5 inches by 15.5 inches.
Sprinkle the top of the dough with sea salt (or whatever seasoning you choose to use) and lightly roll over the dough a few more times to press the sea salt into the top of the crackers. Now using a dinner knife cut into 6 rows the long way, and 8 rows the narrow way, making little squares.
With the second ball of dough: repeat the rolling between parchment paper and cutting into squares.
Bake at 375 degrees Fahrenheit for 10 minutes until starting to look darker in color. They may need 2-7 more minutes depending on your oven and how thin the crackers are rolled. *If you are baking both pans at the same time I would rotate and switch racks about 7 minutes through baking time.
Hint: If dough starts to become crumbly at any point you can place the dough in the fridge for 10-30 minutes.
Top tip - Baking time and Crispy Crackers
The thinner you roll these crackers the crisper they will be. You will need to watch the oven closely for the last few minutes of baking these crackers, look for color change and see how soft they are to the touch. Crackers will be done at different times because of the thicknesses of the dough and how hot your oven is.
Fork holes vs without fork holes
I tested these crackers with and without poking fork holes in them. I prefer cooking them without fork holes if they are rolled thin. Fork holes made the crackers bake too quickly. However, if you are making thicker crackers fork holes will encourage even baking and minimize puffy crackers.
Square crackers vs rough cracker pieces
You can easily cut homemade crackers into little squares, diamonds, or really whatever shape you would like before baking. Or you can make these a bit more rustic gourmet by baking the whole sheet of rolled-out dough without cutting it and then breaking it into pieces once it comes out of the oven!
What should I eat my crackers with to make a wholesome snack?
- A classic go-to is to pair crackers with cheese! Try cheddar, brie, or goat cheese.
- Hummus is great for dipping crackers into! It is rich in nutrients and contains fiber and protein.
- Guacamole is another great dip that is high in healthy fats and super tasty!
- Make a chicken or tuna salad to top these crackers with!
- Pizza crackers are a fun alternative! Top your crackers with red sauce and then melt cheese on top.
- Create a charcuterie board by pairing crackers with sliced meats, nuts, cheese, grapes, and some olives or pickles for a filling snack.
I find these crackers taste best right out of the oven or within the next day.
If you want to make these crackers ahead, you can make the dough, keep it in the fridge let it sit on the counter for about 30 minutes until it becomes slightly softer, then roll, cut into pieces and bake.
If you want a cracker recipe that stays fresh longer(for a hiking, camping, or a road trip...) try my buckwheat cracker recipe (coming soon) or my multi seed crackers.
If you want to 'snack prep' these crackers you can make the dough then split it into two balls and freeze each ball wrapped in plastic. Then when you want fresh crackers let the dough defrost on the counter for 2-4 hours. Then roll, cut into squares, and follow the baking instructions in the recipe. Often I will place one dough ball in the freezer for later in the week and bake the 2nd half of the dough into crackers.
Let me know what you think of these homemade whole wheat crackers! How similar do you think they taste to wheat thins from the store? Let me know in the comment section below the recipe and give these crackers a star rating.
Whole Wheat Crackers
- 1 ½ cups whole wheat flour
- ½ teaspoon sea salt
- 1 teaspoon liquid honey must be runny
- 4 tablespoon olive oil
- ¼ cup cold water + 1-3 teaspoon more as needed
- coarse salt for on top
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium bowl whisk together the salt and flour until well combined. Using a spatula or wooden spoon add the honey, olive oil, and ¼ cup of cold water. Add 1 teaspoon of water at a time just until all the flour is mixed in and it forms a dough ball. Don't overmix (if it starts to become crumbly at any point you can place the dough in the fridge for 10-30 minutes). Split the dough into two balls.
- Take a piece of parchment paper or silicon baking sheet the size of your baking pan and place one dough ball on it. Place a second piece of parchment paper on top. Using a rolling pin roll out the dough into a thin large rectangle. If needed cut off the rough edges to make a better rectangle. My baking pan was 10.5 inches by 15.5 inches.
- Sprinkle the top of the dough with sea salt (or whatever seasoning you choose to use) and lightly roll over the dough a few more times to press the sea salt into the top of the crackers. Now using a dinner knife cut into 6 rows the long way, and 8 rows the narrow way (like shown in the photo above).
- Repeat steps _ with the other dough ball or place it in the fridge to make more crackers later in the week.
- Bake for 10 minutes until starting to look darker in color. They may need 2-7 more minutes depending on your oven and how thin the crackers were rolled so watch closely near the end of baking time.
- Remove from the oven, let cool, and enjoy!