A quick and easy cracker recipe with just a handful of ingredients and five minutes of hands-on time? YES, PLEASE! Not only are these homemade crackers delicious and easy to make, but they’re also extremely versatile and can be made cheesy, sweet, savory or spicy! Whip up a batch today and start replacing your store-bought Wheat Thins (and Ritz, Saltines, Cheeze-Its, etc).
With different cheese and herb flavor variations, this cracker recipe never goes stale. Plus, it can be converted to gluten or dairy-free, so no one has to miss out.
🍞 Struggling With Sourdough?
If your starter won’t take off, your loaves are dense and hard, or sourdough just flat-out overwhelms you…
👉 I’ll show you how to fix all of it.
Join my FREE workshop and learn how to make a bubbly, active starter—the right way, from Day One.
Natural Remedies Made Simple
Start your home apothecary with confidence—even if you’re brand new. Learn how to choose the right herbs for your body using the simple principles of herbal energetics.
Discover how warming, cooling, drying, and moistening herbs affect your body—so you can stop guessing and start making remedies that actually work.
The Hidden Cycle Keeping You Inflamed
If you’ve been feeling puffy, tired, achy, or wired-but-tired, this two-page guide will help you understand what may be happening behind the scenes — even if you’re eating “healthy.”
Download the Inflammation Flywheel Guide and learn:
- Where to start so you don’t feel overwhelmed
- The 5 most common drivers that keep inflammation switched on
- Why blood sugar swings, stress, and poor sleep feed each other
Table of Contents[Hide][Show]
Why I Love This Cracker Recipe
If you’re trying to cut out store-bought processed food, slash your grocery budget, and keep up with your busy schedule, then, my friend, you have walked into the right place. I’m a busy mom, but I’m not going to sacrifice the health of my family, and neither should you.
When you have the right recipes, it’s easy to swap expensive processed junk for healthy homemade snacks like easy sweet potato tortillas, homemade granola bars, crispy rutabaga fries, baked kale chips, and, of course, this cracker recipe (or my cheese cracker version here).
You can make homemade crackers with regular all-purpose flour or swap in some whole wheat flour for homemade whole wheat crackers, for real. Either way, the dough whips up in 5 minutes.
And let’s be honest: When you can make your own crackers with this little effort, with way more taste, and with whole-food, real ingredients, you’ll never go back to buying them again!
Though I warn you, you’ll be making these bad boys often. You might just want to double the recipe because once your family knows you know how to make crackers and taste them, they’ll be gobbling them up.
Home and Hand Made
If you have my book, Home and Hand Made, you’ll recognize this recipe from page 17! If you don’t have my book and are looking for more delicious from scratch recipes, you’ll want to snag your copy!
Subscribe to Melissa K. Norris!
Get updates on the latest posts and more from Melissa K. Norris straight to your inbox.
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Cracker Recipe Variations
Looking for a gluten free or dairy-free cracker recipe? Or how about different flavors like homemade cheese crackers, sour cream and onion or sweet & salty?
If you’re looking for cracker recipe variations, I’ve got a free, downloadable PDF, which includes recipes for homemade cheese crackers, Italian crackers, sour cream and onion crackers and even a sweet and salty cracker option.
With this one cracker dough recipe, you can make virtually endless flavor options and adaptions. > Sign up here, and I’ll shoot them straight to your inbox, scouts honor.
Tips for the Best Cracker Recipe
Homemade crackers are a snap to make, and when you know these essential tips and tricks, you will have perfect homemade crackers every time.
| Detail | Tip |
| Rolling | Though I don’t have issues with my dough sticking, you can always use parchment paper or a lightly floured surface to prevent your dough from sticking. If your dough is too thin, your crackers will burn, but if they are too thick, they won’t be crunchy. Aim to roll your dough to a consistent 1/8 inch thickness. |
| Cutting | You can cut your crackers into any desired shape and size, but for even baking, make sure each batch is uniform in size. To make this step a breeze, use a pizza cutter. |
| Baking | Rolling your dough to a consistent thickness takes time and practice. Until you have mastered this technique, check your homemade crackers for doneness a little bit early. Remove the finished crackers from the baking sheet and bake the remaining crackers for another 2 minutes. |
| Cooling | Leave crackers on a baking sheet to cool, they’ll crisp up as they cool. |
How to Make Homemade Crackers
Supplies Needed
- Large Mixing Bowl – I love these Pyrex measuring cups because the large ones double as mixing bowls!
- Pizza Stone – Did you know a pizza stone works great for crackers and cookies, too? If you don’t have a pizza stone, you can use a baking sheet.
- Rolling Pin – If you don’t have a rolling pin, a stainless steel water bottle or wine bottle works, too.
- Pastry Cutter – This recipe does not require a food processor. A pastry cutter or two sharp knives work great.
- Pizza Cutter – This tool makes cutting the dough a breeze, but if you don’t have a pizza cutter, you can use a sharp knife.
- Parchment Paper – Parchment paper allows you to roll homemade crackers even thinner, and you can reuse the same sheet over and over again.
Ingredients Needed
With basic pantry staples, you can make this base cracker recipe. No baking powder or other fancy ingredients, just common pantry staples you likely already have on hand:
- Flour – You can use all-purpose, whole wheat, or fresh ground. Just remember that whole wheat and freshly milled flours absorb more moisture, so you may need to adjust your water as needed.
- Butter – If you prefer dairy-free, you can substitute coconut or olive oil.
- Water – Nothing fancy here; just plain tap water is great.
- Seasonings – This is where you get to choose! You can blend a combination of seasonings like onion, garlic, chili powder and smoked paprika, or keep it as simple as you’d like! Just the flour, butter and salt alone is delicious.
- Honey – To offset the spices in the recipe, I like to add just a touch of sweetness. One tablespoon is all that’s needed! Feel free to omit if you’d rather not add the sweetness. You could also sub maple syrup or agave.
- Sea Salt – I always use a sprinkling of Redmond Real Salt on top of the crackers. (Use that link and type in “Pioneering” at checkout to receive 15% off your order!)
Step-by-Step Directions
- Preheat oven to 400°F.
- Measure your flour and seasonings into a large mixing bowl.
- Cut in the butter until the butter is about the size of a pea.
- Add the liquid and honey and mix until just combined.
- Dump the cracker dough onto a piece of parchment paper or directly onto a baking sheet (I’ve never had issues with my dough sticking).
- Roll out the dough to about ⅛” thickness, and cut crackers into desired shapes. You can also make the crackers into fancy shapes with cookie cutters. Sprinkle with optional sea salt.
- If you didn’t roll the dough on your baking sheet, transfer it now.
- Bake for 10 minutes at 400°F.
- After 10 minutes, remove the crackers on the outer edges so they don’t burn and place them on a cooling rack. Return the rest of the cheese crackers to continue baking for 2-3 minutes until most of the crackers are golden brown.
- Allow the crackers to cool before removing from the pan. They will crisp as they cool.
Did you make this cracker recipe? If so, please leave a⭐star rating and a?comment in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
Best Way to Store Crackers
If you happen to have any left (which is unlikely) and need to store them, allow them to cool completely and place them inside an airtight container.
A Mason jar with the canning lid and band tightened down works great, and they’ll stay crispy for up to 5 days. (Probably longer, but that’s the very longest they’ve lasted before we’ve eaten them all.)
Serve them up with spinach and artichoke dip, cream of broccoli soup, or eat them as a snack with these marinated mozzarella balls.
FAQ’s
What can I put in homemade crackers?
There are several flavor variations you can choose to customize your homemade cracker recipe. Sign up here, and I’ll shoot them straight to your inbox, scouts honor.
How can I make my crackers healthier?
For healthier crackers, use freshly milled or whole wheat flour and add sesame seeds or nuts.
How do I store my homemade crackers?
Keep your crackers fresh by storing them in an airtight container. Place them at room temperature for up to a week.
How do I serve my homemade crackers?
Homemade crackers are very versatile. Serve them as a snack, with cheese and charcuterie, or as a base for canapes. Be creative and find your favorite ways to serve them.
Other Posts You May Enjoy
- 5 Minute Marinated Cheese Balls
- Easy Sweet Potato Tortillas
- How to Make Homemade Indian Fry Bread
- Homemade Granola Bars
- Easy Honey Whole Wheat Sandwich Bread
- Crispy Rutabega Fries
- Homemade Kale Chips
- Easy No Knead Bread Artisan Recipe in 5 Minutes a Day
Easy Homemade Crackers (In 5-Minutes!)
Equipment
- Rolling Pin
- Cookie Sheet
- Pizza Cutter or sharp knife
Ingredients
- 1 1/4 cups flour whole wheat, fresh ground, or all-purpose
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika regular paprika works as well
- 4 Tablespoons butter
- 1/4 cup water
- 1 Tablespoon honey
- sea salt to sprinkle on top
Instructions
- Preheat oven to 400°F.
- Measure flour and seasonings into a large mixing bowl.
- Add cubed butter and cut in with a pastry cutter or two butter knives until it looks like pea-sized clumps.
- Add water and honey, stir until just combined. Pro Tip: A few crumbly or dry pieces are fine, they'll incorporate as you knead the dough together a few times.
- Place the ball of dough on a baking sheet or stone. Roll dough out until it's 1/16th to 1/8th of an inch thick. Pro Tip: Press harder from the center of the dough and lighter as you reach the edges to try and maintain the same thickness throughout.
- Use a pizza cutter and cut into desired shapes.
- Pierce each cracker with the tines of a fork to keep them from puffing up.
- Sprinkle with sea salt or additional seasonings and bake at 400°F for 10 minutes.
- After 10 minutes, remove the outer crackers to keep them from burning and return the rest to continue baking, if needed, for 2-3 minutes.
- Allow the crackers to cool completely on the baking sheet. Once completely cool, transfer to an airtight container and store for up to a week.
Notes
- If you don’t roll the cracker dough thin enough, they won’t be crunchy, but still delectable.
- The edges will be thinner, remove them and bake remaining crackers for another 2 minutes.
- Leave crackers on baking sheet to cool, they’ll crisp up as they cool
- To make these a soaked traditional recipe, add 1 Tablespoon apple cider vinegar to the recipe and let sit for 8 to 12 hours before rolling out.
The pdf links for the variations go to a page where it says it can’t be found. I am lookng for the gluten free and dairy free versions. Thanks!
We just got that updated!
4 ‘main ingredients All the spices are optional!
Sometimes seasonings aren’t counted in a recipe. (Just saying. I don’t know why.)
These crackers are SO DELICIOUS and are the easiest and quickest homemade cracker recipe I’ve found. Highly recommend the cheddar and sour cream and onion recipe variations in the downloadable PDF!
Aloha! Tried this recipe today. Super easy and very customizable. I was looking to make crackers using my DIY dehydrated vegetable powder(s) for my 98-year-old Grandma to snack on when she’s not feeling hungry enough for a “meal”. [I wasn’t keen on all the “seed” cracker recipes popping up in my search] I doubled the recipe, using wheat flour, and added my DIY spinach-carrot-lettuce veg-mix, a sprinkle of a multi-seasoning mix (someone else had bought and left in the pantry), and also used my DIY onion and garlic powder. I skipped the chili powder, though, because I split the dough batch in half: one topped with the fine crumbs from my grandma’s Multi-grain Cheerios cereal for sweetness, and one topped with a little salt. I got a little fancy (silly) with the salted batch and cut it in kind of a diamond instead of the squares because I needed to make sure I knew which was which (sweet or salty). Grandma and I both gave the thumbs-up after our taste test. This is going to be my Go-To cracker recipe from now on! Thank you so much for sharing. Aloha!
I love the cereal idea! Thanks for sharing !
Excellent recipe! I used a bacon drippings/butter mix instead and roll to cut ony counter but otherwise this is just a terrific recipe. I’ve been searching about 8 months for cracker recipes & this is definitely one of the best. I’ll be adding this to my repertoire, thank you!
Can these be made with oil? I can’t do butter
You can use bacon drippings or olive oil with a tbsp of milk but don’t use just oil, they won’t stay together. I tried that and now I have some really tasty breadcrumbs ?
Hi.
Was just looking around for cracker recipes. Quite interesting.
My grandmother made saos.
1 cup plain flour
1 oz. Butter
Bit of salt and cayenne pepper
And milk to make a stiff dough.
My mother made them and now I have been making them for years now..cant eat enough of them.
She would kill a chook and make noodles for chicken soup. Feet and all were in it too.
Thomas
Made these again today! We love them. And the grand children too!
These crackers are wonderful. I don’t want to buy store bought anymore. I was out of honey and used molasses instead and I doubled the spices. I’ve used unbleached wheat flour and unbleached white flour. We’ve enjoyed them both ways.
I was wondering can you make dough ahead and freeze it to make crackers at another time?
Thank you and kind regards!
nancy
Would you please recommend a reputable farm to buy organic grains? I tried looking online for white hard and white soft wheat berries. Some places charge a great deal for shipping also read reviews their shipment had bugs. Thanks!
Azure standard!
Great recipe. My husbands tummy doesn’t agree with garlic so I left it out but they turned out really good.
This sounds amazing! Can I use einkorn flour instead of regular? Do you know in what ratio?
I make so much from scratch, but crackers are one thing I seem to keep buying from the store. I really need to start making them myself, though, because most store-bought crackers are loaded with unhealthy ingredients. So I’ll definitely be giving these a try! Thanks for sharing!
YES!! I made these using the ancient grain flour einkorn and they are delicious! I used the same flour amount however it needed a bit more water so I added the 1/4 cup the recipe called for and then added more a little at a time until the consistency is correct! So so good and even healthier with the ancient grain flour!!!
Well there seems to be a cracker shortage… so I will be making my own. Sounds like a great recipe..and easy too
I made a batch of crackers with homemade hummus & it was absolutely delicious! The cracker recipe was SO EASY! The seasonings were perfect, especially the smoked paprika. I definitely will be making these often, especially for long outings so we avoid picking up processed snacks!
Thanks for the recipe!
I made these once with whole wheat flour and they were wonderful! Curious on your thoughts if I tried buckwheat flour?
Would love to know if you tried that, as that grain is gluten free I would be interested
Hello, I would love to try these with cheese or other spices but I’m not good at judging amounts. Do you have variations of this recipe? Or any tips please.
Overall, I thought the recipe was pretty good, albeit a bit bland. If you want more flavor, I’d recommend doubling or even tripling the spice measurements, and like an earlier comment said, drizzling some oil and adding some Italian seasoning or whatever you’d like to the dough. I’d also recommend dusting the crackers with a bit of garlic salt afterwards, to change up the texture a bit. However, overall, I thought this was a pretty good recipe 🙂
I’m going to try these for Christmas Eve spread – I would also like to know how to make them gluten free. The link you have above does not work. Thanks in advance!
I didn’t roll them thin enough. The flavor was nice. Thank you.
Really delicious and easy, thank you so much for the wonderful content you post here and on your podcast!
Hi Melissa, thank you for all your great recipes and inspurations. On the soaked idea, it’s that pre-soaking the flour only or soaking the dough? I’m thinking the apple cider vinegar could affect the properties of the butter and possibly the honey?
Do you have a suggestion to keep onion powder from clumping? I store a small amount in a sealed Tupperware container…?
Hi ,
How do I “add” olive oil to this recipe ? Does doing that affect the butter ?
You said: Add any kind of cheese, olive oil or spicy seasonings to customize your own favorite cracker.
I don’t have butter in the house. For the crackers can I use margarine?
You can use any solid fat type.
Made my first batch and quadrupled the spices – loved them!
I want to make cheddar versions.
– What would be the volume of cheese needed and would I have to alter quantity of other ingredients?
Wouldn’t that defeat the purpose of making these?
Thank you for sharing. How can I make these crackers soft (or not as cruncy) for my toddler? Should I use more butter? My toddler is still getting the hang of chewing so I would like to offer him soft/chewy baked items. Thanks again.
Don’t roll as thin or shorten the bake time.
I am a 12-year-old, and just wanted to pack my lunch but didn’t have very many things to have. I look up easy snacks, and this pops up! It is sooo good! I suggest doubling it… Thanks for such an easy, and delicious recipe! Also, I used almond milk (I’m plant-based) instead of water to make it creamier, and it tasted great, but if you want water is totally a great idea too!
Thanks!
I am confused a little about the soaked method. Do I soak only the flour in the ACV or the whole recipe? Thank you so much! These look amazing and I can’t wait to try them!
Hi Melissa
Do you know if this recipe will work with fresh onions, garlic and pepper? If so would you tell me how much and how to use them please? Thank you very much and God bless you
After examine a number of of the blog posts in your web site now, and I really like your approach of blogging. I bookmarked it to my bookmark website listing and shall be checking again soon. Pls take a look at my website online as properly and let me know what you think.
These Healthy Quick Crackers were absolutely amazing! They were easy to make, though it took me 15 min longer than the recipe states. They taste great, my little kid had a lot of fun making them. I cooked mine for about 13 minutes because they were a little thicker. Came out perfect.
These were great. I used paprika and oregano and mixed them in the food processor. Took me very little time.
I can’t wait to try over the weekend! Ultra simple and nutritious! I’ve stopped eating most crackers but this recipe looks so delicious and incredibly easy. Will let you know how it goes 🙂
Thank you!
Will these work with gluten-free flour?
GF flour works just fine. Added poppy seeds and powdered thyme. Also added fresh ground black pepper and kosher salt to the dough as well as sea salt on top.
Oh my gosh, these look so easy. I love crackers and other crunchies but can’t afford the organic $6 a box for a handful that the coop sells. I can’t wait to try them!
Thanks!
Has anyone tried sprinkling a seed/salt/garlic mixture (like a bagel everything topping) on top, maybe pressing it on a little, before baking so they are more like flatbreads? Any difference otherwise in baking?
Loved the start of this post! Heathy etc etc… you list me and anyone seriously interested in healthier eating at gluten free….. I get it but you know ….
I have made these crackers many times and we really like them….plan to make them again very soon. I usually use rosemary and garlic.
Until later,
Norma
Thank you for the amazing recipe.
Quite easy to follow.
I just made it. I adjusted the water quantity to half a cup to enable roll it well.
Overall, a great experience.
Thank you.
I think this is great… Thank you
Very good, thanks for sharing!
Best Crackers Ever!! I had just finished grinding wheat “Country Living grinder” and am already plotting the next batch………..maybe cheese? maybe just like they are !!
I want to make crackers..all the ones I buy, too sweet!But I prefer ones that I don’t have to roll out and bake, and I have no rolling pin, gave it away years ago. Can I eliminate the honey and sugar from the recipe? Thank you much!
These were a good Covid19 alternative. Didn’t want to go out shopping for crackers and everything is already in the pantry. Why not?
Came out good, not fancy, what do you expect for such an easy recipe, thank you!
The only thing which took a little time was cutting in the margarine (butter substitute to go dairy-free) since mine was a little frozen.
Was too lazy to cut them so i just baked the whole thing then cracked them apart by hand. I didn’t roll out so thin so the middle was a little thicker though they were baked fine, just a little softer than the outer ones. Next time i would skip the chili powder and maybe put seeds on top.
In other words — i did the Laziest version of this recipe and was quite satisfied!
Only problem — for some reason… they just didn’t last! They disappeared, amazing….
Thanks again.
Melissa,
I want to try your cracker recipe and am interested in making the cheddar cracker or the sour cream and onion what variety of ingredients would you use for that? Also would you have ingredients for a salt and vinegar variety? Looking forward to trying these, thank you.
Love this recipe! we inhaled the whole batch! Substituted with Italian seasoning, fresh garlic and onions. Yum!!! Recipe worked well without the sea salt as well. 🙂
Thanks for the recipe! I consider myself to be a “bad” baker (but great cook!) and every time I follow your recipes I have success. The addition of the video with the text was important for me in learning how to make these. I’m wondering if you have tried this recipe with a non-gluten flour? I always get nervous about the substitution process.
So happy to hear the recipes are working for you. I don’t have a gluten-free blend on hand and with our stay-at-home order I won’t be going to the store for a while. But others have done well using a gluten-free blend.
Melissa, thank you for this recipe! After they cooled I tossed them in nutritional yeast which gave them a cheesy flavor. I love them, and evidently they make great cat treats too because my cats are obsessed with bugging me for some!!! Can’t wait to try some variations of this versatile recipe! Don’t think they’ll last until tomorrow..
Love these crackers. Additional notes: When you do them on a pizza stone, the stone will pull moisture out of the dough and get them crisper quicker. (Just like doing a pizza on a stone.)
If you use a pellet grill or a grill that can hold temperature and smoke, then you can add hickory, oak, pecan, etc flavor.
Couple that with home made chili made with grilled meat, tomatoes, and peppers. What a combination. This also works well in a wood fired stove/oven.
Thanks again.
I just recently came across your blog and love it! I’m especially happy to try this recipe as I have been trying to find an easy homemade cracker recipe. My boys love crackers but I stopped buying them due to not bring able to find affordable ones with decent ingredients!
So after watching the video twice, reading the blog twice, sharing it with a friend, I finally made tge crackers. Oh my, they were awesome! Lasted less than 24 hours. Made another batch with gluten free flour and added twice the seasoning. They were awesome. Needed a touch more salt but that is it. Thank you for sharing this easy quick recipe. I guess it is time to make the sour dough starter. I keep putting that off as well.
Yay so happy to hear this and yes, get that sourdough starter going!!
Really enjoyed this post, Melissa; also the video demonstration. Looking forward to giving it a shot. All I have, due to quarantining, is whole wheat flour. But, hey, I have wholewheat flour! :^) (And watching you grind your own has given me food for thought.)
Only 1 quibble: “ain’t no one got extra time”. Sadly, right now that person exists and would be me! Which is fine, because I’ll be using that time to experiment.
Thank you very much, and hope you and yours are safe and well. Regards, Jan
What does this mean? To make these a soaked traditional recipe, add 1 Tablespoon apple cider vinegar to the recipe and let sit for 8 to 12 hours before rolling out. Thank you. (been following for about a year now!!)
If you want to break down the phytic acid to help aid digestion.
Hi. I haven’t tried the recipe yet, but I will soon. Do you think I could add some seeds and/or nuts to the dough? Or should they just be sprinkled on top?
Absolutely, I would roll them into the dough I think.
I made these today and they turned out awesome! I made a double recipe as my family of 4 loves crackers! I made them with 1/2 evoo and 1/2 coconut oil and added 2T of nutritional yeast flakes. I used parchment paper to roll it out and baked them on it. They turned out very good! My whole family loved them! They are so customizable! We used whole wheat flour for nutritional value. I’m so excited, I can save so much money making my own!
Melissa Thanks for the easy recipe during this time. I was introduced through the bread webinar that took place recently. From there I have watched your sourdough starter series (I love the sourdough pancakes)! I recently purchased handmade and love the recipes. We bought out farm 6 years ago and have been focused mostly outdoors. Your blog and recipes have helped create a different aspect of country living in the kitchen.
Can’t wait to try the crackers!
Covid-19 has brought me here. Looking forward to trying it. Will probably add some fresh rosemary, as I have plenty.
Thanx 4 the recipe.I’v been sick,& use all my crackers fast.This idea will be just the trick,2 keep me supplied 🙂 I’m gonna try the paprika 1st; then
parsley,& then other green herbs,too-endless variety!
Thankfully, Sharon Cenna- Cleveland,Oh.
I tried your recipe as my first time ever making crackers. I’m SO excited about the potential flavor combinations. I made a double batch, one batch is “soaking” now.
I’m determined to perfect a cracker.
No mention if the cooking sheet needs to be prepared for baking?
In order to reach the proper thinness. Thinking of using a pasta noodle machine.
Have not read up yet on the reasoning for the use of vinegar. Should that rest at room temperature or in the refrigerator for the time you suggest? But am going to do that from the getgo.
Thank you very much for your helpful recipe.
Harlan
I going to try making these crackers But I got some herb salts i will use instead of regular salts for the top. I like the site.
What does soaked traditional method mean?
Either doing a sourdough or soaking the flour with an acidic medium like whey or vinegar to help break down the phytic acid in the wheat.
Great recipe! I have 3 tips, 1) I added 1/4 cup of Parmesan cheese for a variation. 2) since I broke my pizza stone I use my black iron skillet, I flip it over and use the bottom. I make my pizzas On it like that also. 3) I have found that it is very easy to burn these crackers, If you are having that problem then take them out a little early and let them cool for a few minutes and then put them back in For a minutes Or two to finish getting Crisp.
Thanks for the recipe, I’m a fan!
Greg
Hi Melissa, Thanks for the recipe. I may try it this weekend. One question, what does “a soaked traditional recipe” mean? Semi-fermented?
Thanks!
Where you let the flour “soak” with some type of acid (vinegar, yogurt) for at least 8 hours to help with the absorption of phytic acid.
thank you for the nice recipe. I’m going to try it without spices first to try different kinds of flour. Mostly just to figure out they taste.
needed a bit more info on exactly how thin to roll out but otherwise a nice little recipe-
however needs a ttitle-re-owrk….how can one make crackers in five minutes when tghey bake for ten?
The dough only takes 5 minutes 🙂
I tried but didnt have onion powder. Hubby said they were too garlicy and he would have liked plain. I couldnt taste the sprinkle of salt on top. But I will try again because they were quick and easy.
I’ve been looking for a recommendation for a good flour mill. what would you suggest? This is a very nice recipe. I do make the crackers thicker – which turned out very good also … thanks so much for sharing. :>)
Oh, these look good and easy to put together. I like making crackers, so I will give these ones a try to give us different crackers to eat.
I’m so excited to try out your recipe tomorrow! Thank you very much for all of the hard work that you put forward to creating healthy, detailed, fun and easy recipes for all of us.
Thank you, Melissa, for sharing this recipe. If I make a double (or quadruple) batch, then I’d have enough to store until my daughter gets back from her trip. How long do you envision these lasting (assuming you had a near-infinite supply)?
Hmm, I’d think a week or two at most, they don’t have preservatives but the moisture content is low, so it won’t mold as fast as bread.
Eliminate process food you say and then you tell us how to make crackers with processed flour….grand whole grains with a mixture of spring pastry berries and whole oats and then do your recipe… this time it will be nutritious. When you cut a grain it is exposed to oxygen and deteriorates just as an egg deteriorates when the shell is cracked open. Flour is made by extracting all the nutrition of the grain and then artificial nutrients are added back…this is as artificial as it comes and rancid too…
Um, maybe you should have read the instructions/recipe. It says fresh ground flour, I personally use both hard white wheat and spelt, it works with any flour. I’m well aware of how fresh ground flour works and I still believe that if someone doesn’t have a flour mill yet that making this with all-purpose flour is better than buying a store bought cracker. I’m here to support people as they move into better nutrition, no matter where they are on the path.
I’ve never commented on a recipe before, but this time I had to. I’ve tried several cracker recipes in the past and always ended up with poor or mediocre results. This recipe worked perfectly and tastes like the best store-bought crackers, or better. My almost 2-year-old, who would like to live on crackers, keeps asking for more, and my 4-year-old tried to run off with half the tray!
Thank you very much for this recipe. I don’t need to try any more cracker recipes now!
Thank you so much Christine! I’m glad they were a hit and you’ve found your recipe (and no more need for store bought, woo, hoo!)
Thank you so much for this recipe. Cracker prices where I live are crazy (I live in the country where the Sabbath is indeed on Saturday, haha).
To the recipe: I did roll these out between two sheets of parchment paper and found that the thinner the better – they crisped more. I also needed to bake a bit more than 10 minutes to get them to be crispy. Next time I will try grapeseed or coconut oil as someone suggested because anything made with butter is way too tempting for me and that means none left for the kids for whom they are intended!
Melissa, please tell me how I could substitute Einkorn flour in these and leave out the honey and maybe use stevia. That’s the only way I’d be able to eat these. They look wonderful! Thank you in advance for your kind assistance.
You might have to play with it but I’d start by only using 2 Tablespoons water (half the amount) and a small amount of Stevia, if you’ve got liquid maybe about 8 drops total and if you’re using powder one of the teeny tiny measuring spoons like the 1/32 of a teaspoon size.
[…] we get into the seasoning. The recipe I used didn’t use much of it, just a teaspoon each of a few spices, so I added a bit more. […]
Thanks Melissa
I’ve been wanting to try homemade crackers for quite a while. Your recipe worked out great!
Woo, hoo, so glad they turned out. I was amazed at how easy it was when I first started.
Hi
Do you have any recommendations for cookbooks
Thanks
Yes, the one this recipe comes from, it has lots of gems in it. Hand Made –> http://amzn.to/2F9RGam
Just made these yummy crackers. Substituted flour for whole wheat oat flour. They are so awesome! Used butter buds as butter substitute. Next time will double the recipe. They are like or better than store bought wheat thins. Thank you so much for awesome recipe.
Ann, so glad you enjoy them, I agree, they’re better than store bought!
This is exactly what I was looking for- a good, solid cracker recipe that I could tweak according to my mood. Try adding in some powdered spinach, so good.
Love that idea Olga!
Thank you for the excellent recipe. Just what I needed tonight.
Really great! Im serving them with homemade clam chowder. I will make these often. Great, simple and delicious recipe. Thanks!
Thanks Karen, so glad you enjoyed them!
I tried a few recipes for homemade crackers and this one’s the best! The secret is the butter (French gal here!). But next time, I will try using less. I think the crackers will still taste good and they will be a little healthier.
I”m with you, butter makes everything taste better!
Thany you, from a tired dad of two wonderful children.
So glad you enjoyed them!
I would like to know the nutritional information on these. I would like to try them and log them into my food diary to “count” them.
Melissa, These crackers have been made on two occasions and were a great hit each time. Thank you for posting it. When the pics were put on FB within GNOWFGLINS or Traditional Cooking School some wanted the recipe. They received: https://melissaknorris.com/how-to-make-homemade-crackers-in-5-minutes/ which shows your site.
I multiplied it by 4 to get the amount needed. It filled four of my 16″x23″ cookie sheets very nicely.
Thanks so much for sharing John! And I think I need to do a quadruple batch like you did.
I just want to say you have an amazing website. I am thoroughly enjoying it. Thank you!
I have tried several of your recipes and they have all been successful. I try to self sustain and make as much as I can myself.
Thanks so much Colette! I’m glad you’re enjoying them as much as we do.
I wonder if you can make these gluten free by substituting gluten free flour for the flour in the recipe?
Sharon, you could definitely try, you may need to play with the moisture level as gluten free flours tend to need more liquid. Let me know how it turns out if you try it.
How long can they keep? Thinking of making them with red pepper jelly for Christmas gifts.
I’ve only kept them about 3 days, mainly because we eat them so fast.
these just aren’t good at all… they taste like thin pita bread… I wouldn’t make them again and sorry I wasted the $.50 cents and HOUR on these.
Sorry they didn’t out for you Pete, most people seem to have trouble keeping them in the house because everyone eats them up quickly.
Hey, Pete – not knowing if you’re an experienced baker, I’m wondering if maybe your dough was a little wet or worked a little long/hard. If they had the texture of pita, it sounds as if some gluten got developed, which tends to happen if you knead the dough instead of just kind of pushing it together into a (sometimes crumbly) ball. With crackers, like biscuits, muffins, and pie crust, less is more.
I’m trying then for the first time myself – thinking my (pretty old) whole wheat flour is too dry already for the amount of liquid in the recipe. So I’ve got the dough divided in half and am baking the first half now, saving the second half in case I need to add a teeny bit more water.
Really?
You have to be so rude about?
Maybe it’s you because everyone else’s turned out fine.
Would like to receive your posts by email and can’t see where to sign up. Please hrlp
Sharon,
Here’s my freebies page where you get some fun free thank you gifts when you sign up for the emails! https://melissaknorris.com/freebies/
The music on your video was extremely distracting. It is so loud I had a hard time hearing your voice at times. I really wanted to hear what you had to say not listen to your music.
Link to sign up for favors for crackers will not work. Would love to have
I just made these and they are pretty good. I would doctor them up a bit more next time and roll them out even thinner than I did. I would add some more seasonings since they were a little on the blander side. So I drizzled with a little olive oil and sprinkled on Italian seasoning and that helped. This was easy to prepare and clean up. I used an electric mixer to make it go fast. I’ll make the, again but this is a great basic recipe that you can make your own and have a delicious treat.
Hello! I can’t wait to try this recipe!!! Thank you for sharing! I was wondering what the gadget is that you are using to cut the crackers is and where to get? Thank you Holly
It’s called a pastry cutter and I love it, works awesome for biscuits, too! Here’s a link http://amzn.to/1QL7np8
Thank you very much for the dairy free/gluten free instructions. I am very lactose intolerant (so every thing has to be dairy free. I am also new to a gluten free diet.
Instead of rolling out the dough, I’m going to try my pasta machine (old skool, Italian, Atlas brand, hand cranked pasta machine) so they’ll be an even thickness. I love crackers, but rarely buy them. I guess because I never really go through the section of the store that has them. I can’t wait to try this recipe! Thanks for sharing it. 🙂
Nannette, would you let me know how that works! I might have to try that…
My husband gave me a pasta maker for Christmas last year and I haven’t used it yet. Why? Because my blood sugar was getting out of control and I finally had to get it together on eating right. One of the things I needed to do was to drastically cut my carbs. One of those that was a problem for me was pasta. (Have you ever seen an official serving of pasta? It’s like a teaser portion!) That being said, I would love to use the pasta maker, but it’s got to be for low carb – but yummy! – pasta. Any suggestions?
Love your ideas, BTW!
Your webpages take a long time to move around on.
I’m trying to read your recipes and Im haveing a difficult time.
I would like to read the rest of your blog.
I wasnt sure if you were aware of this.
thanks so much
Karen
Melissa, thank you for this recipe. We make our own crackers in my home, but this recipe looks much easier. I like to use refined coconut oil, as it is a great shortening, without the overwhelming flavor of our regular coconut oil. I’ll have to give butter a try. YUM! God bless.
So glad you like this one. The butter just gives it a little bit extra flavor.
Your recipes are good and so easy love the crackers, please post many more. Thank you God Bless
Thanks, Delma!
I’ve got more planned. Good eats are a must!
Melissa, I found your blog on Pinterest a while ago and enjoy it very much. Thank you for having an easy and fun to read blog. But you must take Sundays off from your crazy schedule. God bless you!
Thanks so much, Linda! Yes, I’ve got things scheduled for tomorrow online so I won’t have to be present. Looking forward to a true Sabbath
I added smoked paprika and grated parmigiano cheese.with zatar.