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stacked crackers

Whole Wheat Crackers

homemade whole wheat crackers taste delicious and are quick and easy to make. They are so much better than the boxed ones you can buy at the store.

Course Baking, Snack
Cuisine American
Keyword crackers
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 150 crackers

Ingredients

  • 2 1/2 cups whole wheat flour, freshly ground if possible
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 8 tablespoons 1 stick unsalted butter, cold is fine. Cut into small bits
  • ½ cup cold water
  • 2 tablespoons sea salt such as Pink, Fleur de sel, Grey
  • 1 teaspoon molasses
  • 2 tablespoons water

Instructions

  1. Combine the flour, sugar, salt, paprika, and butter in a food processor, pulsing the mixture until the butter is evenly disbursed in the flour mixture.

  2. Drizzle in the ½ cup cold water with the machine running; run it until the mixture begins to clump and just begins to form a ball. Dump the mixture onto a clean work surface and knead it a few times to form a ball of dough.
  3. Heat your oven to 400°.
  4. Either lightly grease several baking sheets or line them with Silpat or parchment paper.
  5. Roll your dough out to a large, very, very thin rectangle shape on a well-floured counter. Roll as thin as you can, thinner than you even think necessary if possible. Frequently check to make sure your dough isn’t sticking. Flour the underside as necessary.
  6. Using a knife or pastry wheel, cut dough into about 1 1/2-inch squares. They don’t have to be perfect. Dock crackers all over with a toothpick or a fork. It doesn’t have to be exact these are homemade!
  7. Transfer crackers to baking sheets, (I used 3, so baking them in batches) spacing them only a little as they don’t spread.
  8. Combine the molasses and the 2 Tablespoons of water in a small bowl and lightly brush the tops of the crackers.
  9. Sprinkle the salt of your choice over the tops.
  10. Bake crackers until crisp and lightly brown on the edges, about 10 – 15 minutes. Keep an eye on them as they can burn quickly.
  11. Cool in baking pans on racks.
  12. Crackers will keep in an airtight container for a week.