These quick and easy homemade rustic crackers are full of “snap!” and so delicious that I just had to share the recipe with you!
They take no effort and are perfect as a snack or addition to a platter of appetizers.
They’re crunchy, golden brown, and have just the right amount of salt.
You’ll want to eat them naked, with cheese, or try them with our Lemon Chive Goat Cheese Dip or our Burrata Artichoke Dip Recipe.
These are ideal for laying out on our football serving trays at game night, surrounded by your favorite cheese selection. While we’re on the topic, check out this fun idea for easy game day football whoopie pies.
Reasons to Love These Rustic Homemade Crackers
- Healthy and preservative-free: you know exactly what’s going into them.
- Customizable: you can add your own spice and flavor blend to this recipe to make it your own.
- It’s more cost-effective to make crackers like this from scratch.
- Artisanal-looking: they scream “high-end,” like they were crafted by hand.
- These are fun to make with kids or just on your own.
- Freshness: sometimes store-bought crackers just don’t have the same crisp “snap!” as ones coming straight out of the oven.
- Tasty: last but not least, these taste absolutely fabulous!
Ingredients and Supplies
- Flour. Regular all-purpose flour is fine; you can use switch this out for gluten-free if you like.
- Olive oil. You can also use avocado or canola if that’s what you have at home.
- Salt. Kosher or Himalayan salt is great in this recipe. Don’t skip the salt, or your crackers will be bland.
- Baking powder. The raising agent in your recipe. Make sure it’s a fresh batch.
- Egg wash. For the golden glow on these crackers
- Toppings of your choice. Be as creative as you like, but I love rosemary, black sesame seeds, parmesan cheese, and paprika.
- silicone rolling pin
- Baking sheet
How To Make Rustic Homemade Crackers
Here are the super simple steps to making your very own baker-style crackers that will take your platters to the next level!
Step 1: Make the dough
Preheat the oven to 400 degrees. In a bowl, combine the flour, salt, and baking powder. Mix them through.
Next, add the olive oil and water and mix them through the dry ingredients until you have a dough ball. Mix only until everything is just incorporated.
Step 2: Roll out the dough
Divide the dough in half and roll it out directly on two ungreased cookie sheets.
I love using the little silicone rolling pin I bought for my daughter. It matches my big one, and we like to cook together. But this little rolling pin is absolutely perfect for rolling out the cracker dough on the baking sheets. The small size helps me get the dough nice and thin while avoiding the bent lips on the ends of the pan.
If you don’t have a rolling pin? No problem! Just use your fingers to stretch and push the dough into shape. The rustic look you get using your fingers only adds to the charm of the homemade crackers.
Tip: Rolling dough directly on a baking sheet can be tricky. The pan tends to slide around the counter. To solve this problem, put a Silpat under your baking pan. If you don’t have a Silpat, just use a barely-damp dish towel. It works wonders!
Step 3: Egg wash and top the crackers
Once the dough is rolled thin, brush the egg wash over the surface of the crackers and sprinkle with the toppings of your choice.
I love using kosher salt and fresh rosemary or Parmesan cheese. But poppy seeds, sesame seeds, garlic salt- just about any herbs or spices- are lovely. Experiment with your favorite flavors.
Step 4: Cut out the crackers
Use a sharp knife or pizza cutter to cut the dough into squares.
Step 5: Bake the crackers
Bake for 10 minutes, until the crackers are golden and crispy. Let cool and devour!
Tips and Substitutions
- Prick the dough before baking, preventing the crackers from puffing up.
- Serve your crackers alongside others like these Pepper Parmesan Crisps at a sweet sixteen or an 18th birthday party to give your teen’s party a more elegant feel.
- Use a damp cloth or a Silpat mat underneath your baking sheets to prevent them from slipping and sliding around.
- Use a blend of flours to give them a unique flavor and extra crunch. A mix of all-purpose, whole wheat, and rye will work well.
- Use a pizza cutter for an even, sharp cut when cutting your squares out.
- Add in flavorings: be creative and add in spices like cumin, cayenne pepper, black sesame seeds, and crushed coriander seeds.
You can use all-purpose flour for a lighter, smoother cracker and a mixture of all-purpose and wholewheat if you’d prefer something with more crunch and texture.
Yes, you can! Pop them in an airtight container, and they will freeze for about 2 months.
They have likely been left out for too long and absorbed moisture. In this case, place your crackers back into the oven for 5 minutes or until they have dehydrated and got their “snap” back.
It is if you are looking for a cost-effective, healthy, and artisanal-looking alternative to store-bought crackers.
Other Snack-Related Posts You Might Like
- Burrata Artichoke Dip Recipe
- Lemon Chive Goat Cheese Dip
- Cold Appetizers for a Party
- Easy Game Day Football Whoopie Pies
- Football Serving Trays
- 2 cups flour
- ⅔ cup water
- ⅓ cup olive oil
- ½ t salt
- 1 t baking powder
- Egg wash one egg beaten with 2 T water
- Toppings of your choice
- Preheat oven to 400 degrees.
- In a bowl, combine the flour, salt, and baking powder. Mix to combine the dry ingredients.
- Add the olive oil and the water, and mix until a ball of dough has been formed. No need to knead–just mix until the ingredients are incorporated.
- Divide the dough in half. Roll out the dough directly on two ungreased cookie sheets. I love using the little silicone rolling pin. It is absolutely perfect for rolling out the cracker dough on the baking sheets. The small size helps me get the dough nice and thin while avoiding the bent lips on the ends of the pan. (Don’t have a rolling pin? No problem! Just use your fingers to stretch and push the dough into shape. The more rustic look you get using your fingers only adds to the charm of the homemade crackers.)
- Once the dough is rolled thin, brush the egg wash over the surface of the crackers, and sprinkle with the toppings of your choice. I love using kosher salt and fresh rosemary, or Parmesan cheese. But poppy seeds, sesame seeds, garlic salt — really, just about any herbs or spices — are wonderful. Experiment with your favorite flavors.
- Use a sharp knife or pizza cutter to cut the dough into squares.
- Bake for 10 minutes, until the crackers are golden and crispy. Let cool and devour!
Check out our easy party recipes and the latest party inspiration from Catch My Party.
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Carola S wrote:
Hhhmmm, they are divine, thanks for sharing the recipe! I made them with brown flour, added dried basil and rosemary to the batter and sprinkled them with pizza cheese - yum!!!
Amy M wrote:
Can you add whole wheat flour to these? Also, can you make the dough a day ahead before baking them or would it get gummy?
Marissa S wrote:
Seriously yummy and super addicting!!! Thanks so much for sharing this recipe, loving it a lot! :)
Darci S wrote:
I made these with whole wheat pastry flour and they are awesome!!
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