Whole Wheat Crackers

Crackers similar to wheat thins on a baking pan with sea salt.

These homemade whole wheat crackers are easy to make, cost little, are healthier than most store-bought crackers, and taste delicious.

Prep Time15

Cook Time15

Total Time30

Servings: Crackers

Author: Danika Vanderpyl

Equipment

Ingredients

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

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 Celsius).
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, only 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 silicone 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 by 8 rows like shown in the photo above.
Repeat rolling out crackers with the other remaining dough balls or place it in the fridge to make crackers later in the week.
Bake crackers for 10 minutes until they start 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 the baking time. Remove from the oven, let cool, and enjoy!

Notes

For step-by-step photos and flavor variations, scroll up to the blog post.

Roll dough thinner for crispy crackers. If they are thicker, they will be chewier. Make crackers according to your preference.

Prep ahead: 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. 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. Or you can make one dough ball into crackers and freeze the other!

How long are these homemade whole wheat crackers good for? I find these crackers taste best right out of the oven or the next day, however, they will last a week to 10 days, and they can be frozen for up to 6 months.

Recrisp: Sometimes, if these are still on the counter for a few too many days, I reheat them for 5 minutes at 375 degrees Fahrenheit to get them crispy and crunchy again.

For another nutrient-dense recipe, try my multi-seed crackers.

Nutrition