homemade crackers

<p>These easy homemade flatbread crackers are super adaptable and they are the perfect pair for cheese and wine. Crispy, real food, snacking perfection!</p>

Easy Homemade Flatbread Crackers

all purpose flour

herbs

black pepper (more or less

salt

sugar

olive oil

water

Alouette Le Bon Dip

Preheat the oven to 450 degrees. Pulse the flour, thyme, pepper, salt, sugar, and olive oil in the food processor until evenly distributed.

Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces. Let the dough rest for about ten minutes.

Roll out each individual piece of dough as thin as you possibly can. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin. Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet.

Bake for 4-5 minutes, but check periodically to make sure it’s not getting too brown &#8211; flip each cracker piece and bake another 4-5 minutes. Turn the oven off and let the crackers sit in the oven for 1-2 hours to really dry out and get crispy.

Break into pieces and serve with ALouette Le Bon Dip or Le Petite Fromage and a glass of wine for a perfect snack or happy hour treat!

Look at you MISS FANCY!  This is perfect!  I was just regretting a cracker purchase from yesterday that had about 13 more ingredients than it needed to...so this will be just a DANDY addition &lt;3 and totes impressive for those friend partayyys...oh hey guys...yeah I just kinda MADE these crackers and boom...awesome cheese. =best friend status

thaaaaaanks :)

I just looooove a night full of crackers, cheese, wine, and me stuffing my face with all three. The first time I had alouette was years ago when my Dad brought home a container and told me not to eat the whole thing before he had some. HAHAHAHAHA oh Dad. It really is great for a fancy cheese dip on a great antipasto board and it's so easy! I've never made my own crackers before but I must admit these seem basically foolproof and worth a try!

Insert every superlative that describes gorgeous food here ---&gt;     . Now that we have that out of the way, is there any chance you can describe the process that led you to be in possession of that bowl? I started coveting it after you posted your California Grape Salad, and now I'm in #obsessed mode.

Hi There
I just made these, they were lovely.. Also rolled out one ball and cooked on a skillet to make a normal flat bread, worked well, thanks for the recipe 

You are really doing a good job here. Please keep it up.


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I am going to make these!  I love crackers but hate they are made with Palm Oil leading to deforestation!! Know I won't have to worry about that.

Hi Kristin. I, however, have the opposite question: How do I get MORE bubbles, like on the picture attached to the post?
I get the bubbles if I deep fry the dough, but I don't want so much fat in them.

Crispy homemade sourdough crackers with herbs are a delicious and crunchy snack or appetizer.

Sourdough Crackers

sourdough starter

AP flour flour

butter

herbs or

Knead the dough just until it comes together.

Roll out super flat and brush with butter/sprinkle...

Roll out super flat and brush with butter/sprinkle with more salt (optional)

Bake on parchment lined baking sheet at 350...

Bake on parchment lined baking sheet at 350 for 15 minutes

Homemade Graham Crackers

all-purpose flour

graham flour

baking soda

unsalted butter (at room temperature)

dark brown sugar

honey

In a medium bowl, whisk together both flours, the baking soda and salt; set aside.

In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Very cheesy, short crust homemade cheese crackers sprinkled with caraway seeds or salt or even sesame seeds, a perfect appetizer for any party.

Homemade Cheese Crackers with Caraway Seeds – Romanian Saratele

250 g/ 8.8 oz/ 2 cups + 2 tablespoons grated Gouda cheese or Cheddar

200 g/ 7 oz/ ¾ cup + 2 tablespoons butter, very cold

caraway seeds (Note)

Grate the cheese and cut the very cold...

Grate the cheese and cut the very cold butter into small cubes. Place the cheese, butter, flour, and salt in a food processor and pulse a few times until everything is crumbly. The butter should not be entirely blended into the dough, you should be able to see tiny butter dots in the dough, which ensures that the crackers are really flaky and nice.

Form a ball, flatten it, wrap in plastic...

Form a ball, flatten it, wrap in plastic foil and refrigerate for 1 hour.

Preheat the oven to 180 degrees Celsius/ 350...

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two baking trays with baking paper. I actually have to bake the crackers in 3 batches, but most people only have 1 or 2 baking trays.

If using a fan oven preheat it to...

If using a fan oven preheat it to 160 degrees Celsius/ 320 degrees Fahrenheit. A fan oven will allow you to bake two trays at a time. In a regular oven, only bake one tray at a time.

Divide the dough into two equal parts. Flour...

Divide the dough into two equal parts. Flour the working surface and the rolling pin. Press one dough piece into a rough thick rectangle. Roll the dough into a rectangle of about 32x22 cm/ 13x7 inches and about 3-4 mm/ 0.11-0.15 inches thick.

Lift and turn the dough a few times...

Lift and turn the dough a few times during rolling it and sprinkle the working surface underneath with a little more flour, if absolutely necessary. This will ensure that the dough rectangle will not stick to the working surface.

Lightly beat the egg in a small bowl....

Lightly beat the egg in a small bowl. Brush the pastry rectangle with the egg and sprinkle it generously with caraway seeds.

Cut the pastry into batons using a very...

Cut the pastry into batons using a very sharp knife. Carefully lift the batons and place them on the prepared baking trays.

Set the timer to about 17-18 minutes. Check...

Set the timer to about 17-18 minutes. Check if the crackers are nice and golden and give them two more minutes if they are not quite there. Don't overbake, they should only be shiny and golden and not brown.

Remove from the oven, let rest on the...

Remove from the oven, let rest on the tray for about 5 minutes, so that they have some time to firm up. If you lift them immediately they might break.

Carefully remove the homemade cheese crackers from the...

Carefully remove the homemade cheese crackers from the tray using a plastic spatula and transfer them to wire racks. Let cool completely.

While the first batch is baking roll and...

While the first batch is baking roll and cut the second dough piece.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

Easy and adaptable homemade sourdough crackers are full of tangy wholesome flavor.  A perfect use for your sourdough discard! Add seeds and herbs or keep them simple! (Adapted from King Arthur Baking)

(113 grams) flour (AP,

(227 grams) sourdough discard starter, unfed

unsalted butter

sea salt

optional: whole spices like fennel seeds, sesame seeds, everything bagel spice, zaatar (see notes)

Combine together flour, sourdough starter, butter or oil, salt, and herbs until in comes together into a ball.  Cut the dough in two pieces, and refrigerate for a half hour or up to a day.

Working with one portion of dough at a time, place on a piece of parchment paper.

Roll out evenly to about a 1/16 of an inch.

If adding spices and seeds, sprinkle on top of dough and lightly roll the rolling pin over to get them to stick.

Transfer dough and parchment to a baking pan.

Using a pizza cutter or knife score into desired shapes. Prick with fork.

Bake for 15-20 minutes at 350F.  Turning pan halfway through baking.

Let cool completely before storing in an airtight container.

I've just made these with rosemary and olive oil and they are delicious! So easy to make.

These were amazing! Making home snacky things was on my to do list and these were perfect for munching.I also love recipes that have room for a lot of improvisation. Hard to fail recipe and they taste great, I used them with soup too.

I made the rosemary with Meyer lemon zest crackers, nice flavor. To spread the dough very thinly without adding flour, I rolled the dough balls between 2 parchment papers, then removed the top paper and baked it. A tortilla press is also useful to flatten the dough balls between parchment papers.

So easy to make and so tasty. I have experimented with adding Parmesan cheese and various seeds. My daughter commented “these taste like gourmet crackers”. 
Just watch the crackers when baking as they can burn - depends on your oven.

I’ve made these twice - added homemade dukkah first time, then chopped fresh rosemary. Great way of using sourdough discard if I’m not baking. Love them - lovely and crisp and fabulous with cheese.

I make this recipe all the time now and it's really versatile. Highly recommend, sometimes I switch up the flour and herbs, etc.

These crackers came out so GOOD, They were easy to make, rolled out easily, baked quickly. I topped them with everything Bagel seasoning, sesame seeds. I used an organic BASIL-PARMESAN extra virgin olive oil. I will make these over and over!

These were very good. They rolled out easy + baked nicely. I used a little sesame oil and the flavor was nice with my choice of seasonings.

Super yummy super easy thanks for the recipe !!

Loved them! :-)
Used bread blend flour(wheat,rye, flax) Robin Hood w my white sour dough starter. 
Made poppyseed and chia!
Didn’t have any sesame seeds ;-(
Thyme rosemary basil garlic!

Great w my pinto/northern bean beet garlic hummus!! (Type A blood type-can’t eat chic peas)

The plain old wonton wrapper just became a fancy crispy snack cracker. And only you will know that they are super simple to make.

Parmesan Herb Wonton Crisps

-12- ounce package of store-bought square wonton wrappers

olive oil spray or another non-stick spray

parmesan cheese

parsley

thyme leaves

Preheat oven to 375°

Line a 2 large cookie sheets with parchment paper.

Cut the wonton skins in half (you can take the entire stack and cut it all at once so they are all the same size).

Lay the wonton strips on to the cookie sheets.

Spray with the olive oil spray.

Sprinkle the strips with the grated parmesan cheese and then the shredded parmesan cheese.

Sprinkle with the two finely chopped fresh herbs.

Bake for 7-9 minutes or until they turn brown and crispy.

These homemade crackers recipe is a healthy oat cracker and super easy to make from scratch. Perfect for snacks and parties, it&#x27;s a crispy, savory cracker that&#x27;s full of flavor with no additives.

Oat Crackers: a Homemade Healthy Snack

walnuts, chopped

¾ cup rolled oats (GF)

salt, and freshly cracked pepper (or to taste)

baking powder

Italian Seasoning

garlic powder

milk

Preheat the oven to 350 degrees F.

Add the walnuts, oats, salt, pepper, baking powder,...

Add the walnuts, oats, salt, pepper, baking powder, and seasoning (if using) into a blender or food processor. Stir in the milk and blend until smooth.

Spread the batter onto an ungreased baking sheet...

Spread the batter onto an ungreased baking sheet or parchment-lined baking sheet with an offset spatula or rubber spatula. Spread as thin and evenly as possible. Try to make sure the middle of the batter is not thicker than the sides. This will help the crackers cook evenly.

Bake slowly until delicately golden. After 10 minutes,...

Bake slowly until delicately golden. After 10 minutes, remove from the oven and score into squares or rectangles using a pastry wheel or sharp knife. Return to the oven and continue baking until dry and done; about 20 to 25 minutes more. Thinner crackers at the edges will bake quicker than thicker ones. Watch your oven. If outside crackers bake quicker, remove them from the baking sheet and return them it to the oven.

Once browned, remove from the oven and immediately...

Once browned, remove from the oven and immediately loosen from the baking sheet. This will help keep them crisp rather than crumbly. They will continue to crisp as they cool.

https://mediavine-res.cloudinary.com/video/upload/gdj7mqcybwvkfc0dgosd.mp4

These homemade crackers recipe is a healthy oat cracker and super easy to make from scratch. Perfect for snacks and parties, it's a crispy, savory cracker that's full of flavor with no additives.

Homemade Crackers: A Healthy Oat Cracker Recipe

A simple recipe for Swedish Crispbread (Knäckebröd) featuring dark rye flour and oats.  A delicious and nutritious accompaniment to snacks and meals at any time of day!

Easy Swedish Crispbread (Knäckebröd)

dark rye flour

oats

yeast

unsalted butter butter

Large sea salt crystals

Whisk flours, oats, salt, sugar and yeast together in a large bowl.  Stir in milk and butter. Knead briefly in the bowl with your hands until the dough comes together (dough will be quite stiff and a bit sticky).  Cover and let rise at room temperature for 1 hour.

Preheat oven to 375 degrees.  Divide dough into 6 equal pieces and cover with plastic wrap. Working with one piece of dough at a time, roll into a thin round on a sheet of parchment paper using a traditional rolling pin.  

Roll with a kruskavel a few times or poke all over with a skewer or fork. Cut a 1 inch hole out of the center using a biscuit cutter.  Set the round cut out piece of dough next to the larger crispbread.  Brush both with butter and sprinkle with sea salt crystals.

Transfer parchment paper to a baking sheet. Bake until golden brown and crispy, about 12-15 minutes.  Transfer to a wire rack to cool. Repeat with remaining pieces of dough.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612828746/q45nsfofqo0ltqrgnvur.mp4

Thin, crisp and so easy to make from scratch, this traditional recipe for rye Swedish Crispbread (Knäckebröd) is sure to become a regular part of your baking rotation. These crispbreads are simple, delicious and full of good things like dark rye flour and old-fashioned rolled oats...a serious step up from store bought rye crackers!

These Easy Homemade Graham Crackers are crunchy, lightly sweetened, and packed with whole grains! You only need 6 simple ingredients. This recipe is nut-free and can easily be made vegan, dairy-free, and gluten-free!

¼ Cup Softened Grass Fed Butter (see note 1 for dairy-free option)

⅓ Cup Honey (or Pure Maple Syrup)

¼ tsp Pink Himalayan Salt

1½ Cups White Whole Wheat Flour + extra for rolling (see note 3 for gluten-free option)

tsp Baking Soda

1½ Tbs Cold Water

Your favorite buttery cracker made at home!

Ritz Crackers From Scratch

all-purpose flour (255 g)

tsp baking powder (14 g)

tbsp sugar (14 g)

tsp kosher salt (divided

tbsp cold butter, divided

vegetable oil (1 oz)

Preheat oven to 400 F and line baking sheets with parchment paper.

Add flour, baking powder, sugar, and 1/2 tsp of salt to the food processor and give a quick pulse to combine.

Add 6 tablespoons of cold butter a few small pats at a time, and pulse to combine then.  Then slowly add vegetable oil slowly with the food processor running.

While the food processor is pulsing, add water a little bit at a time until a dough starts to form into a ball.  You may not need to full 1/3 of a cup, do not add it all at once.

On a floured surface, roll dough out as thin as you can with a rolling pin. Add more flour if needed when it sticks.

Use cutter to cut the dough out and add cut outs to baking sheets. Continue to  roll out dough and cut out crackers until all the dough is used up and place them on parchment lined baking sheet.

Poke holes in each of the crackers: 2, 3, and 2.

Brush the cracker cut outs with the egg wash and sprinkle with a kosher salt

Bake in oven for 10 minutes in the center rack.

Melt remaining 2 tablespoons of butter and then  brush with melted butter while still hot.

Cool and enjoy!

Savor the crunch and flavor of these Nutrient-Packed Seeded Crackers. Made with a diverse mix of seeds and chickpea flour, these crackers are a powerhouse of micronutrients and omega-3s. Perfect for a healthy, vegan-friendly snack!

Healthy Seeded Crackers

hemp seeds (see notes)

sesame seeds

flaxseeds

dry oregano

½ tsp chilli flakes (optional)

chickpea flour (besan)

Preheat oven to 320 °F

Place all the dry ingredients into a large mixing bowl.

Add the olive oil and water and stir well until all thoroughly combined. Allow to rest for 5 minutes.

After the dough has rested, pour the mixture onto a piece of baking paper.

Cover the dough with a second piece of baking paper. Using a rolling pin or a bottle, gently roll out the dough to approximately 0.25-0.5 cm thick (the thinner the crispier).

Carefully remove the top layer of baking paper.

Place the baking paper with the rolled-out dough onto a baking tray and slide it into the preheated oven. Bake until golden, for 20 to 25 minutes.

Once baked, remove the tray from the oven and allow the crackers to cool down. This cooling time is essential as it helps the crackers to harden and achieve their characteristic crunch.

After the crackers have cooled, break them apart with your hands. You can make them as big or as small as you like.

Now, it&#39;s time to enjoy your homemade seeded crackers! They&#39;re perfect as a snack on their own, or you can serve them with dips, cheeses, or spreads. Enjoy the delightful crunch and burst of flavors in each bite.

https://content.jwplatform.com/videos/zyX3IGSG.mp4

Indulge in the delightful crunch of these Nutrient-Packed Seeded Crackers. Not only are these little crackers delicious and tasty, but they also serve as a powerhouse of micronutrients and omega-3s, making them a standout in our healthy homemade crackers collection.

So simple to make with just a a handful of ingredients these crackers are perfect as a snack, to eat with cheeses, patés, dips, and spreads or alongside soups.

Top 21 homemade crackers recipes from across the web

The most viewed homemade crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 21 homemade crackers recipes from across the web

The most viewed homemade crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Flatbread Crackers

Sourdough Crackers

Homemade Graham Crackers

Homemade Cheese Crackers with Caraw...

Sourdough Crackers

Parmesan Herb Wonton Crisps

Oat Crackers: a Homemade Healthy Sn...

Easy Swedish Crispbread (Knäckebröd...

Homemade Graham Crackers

Ritz Crackers From Scratch

Healthy Seeded Crackers

Rosemary Crackers

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Homemade artisan crackers - sesame ...

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The most viewed homemade crackers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine