Making your own crackers is easier than you may think, and here's why. Like most seemingly intimidating cooking, making your own crackers really comes down to mastering a basic technique or two before you're off on your way to experiment with your own recipes. With a little time and a little patience, you can become the homemade cracker master.
Our desire to make our own crackers started sometime a few years ago mid-pandemic, when there were none of our favorite crackers to be found on the grocery store shelves. And though we'd never thought of ourselves in that way, as it turned out, we were, in fact, cheez-it dependent. This led us to Pinterest, where we discovered that you could, in fact, make your own crackers.
Now, if you were part of the sourdough quarantine crew, sourdough crackers were (and probably still are) all the rage. But we missed that boat, so we were stuck making crackers the old-fashioned way.
Crackers you make at home in your oven or air fryer rarely turn out like the ones at the store. They're thicker, and they don't tend to be as crunchy as a general rule. But they are buttery and delicious and endlessly customizable, so if you can get behind that, DIY crackers are something you've got to make.
The basics of homemade crackers are butter or shortening, flour, water, and some sort of seasoning or flavoring. For the baking supplies, you're going to need a food processor or a strong arm and a cheese grater, a bowl, parchment paper or wax paper, and a rolling pin.
To make a dough that's going to bake up like a cracker you need to blend your flour and butter together. Use very cold butter when possible. We use a food processor to help mix all of our cracker doughs out so that we get everything blended really well. You can certainly mix by hand, but it's a lot harder to get the dough right.
With any cracker recipe, you're going to start by adding your flour and fat together in the food processor with some salt and pulsing it together. Then add in your seasonings and water until the ingredients come together to form a cracker dough. This dough should not be sticky, regardless of the recipe.
Once the dough is blended up, roll it out on parchment paper and cut it up, then bake it in your oven. The specifics will vary from recipe to recipe, but as a rule, the thinner you roll the crackers out, the crispier and crunchier they will be.
Thicker crackers will be softer and may not have a snap, and are usually better eaten hot, right out of the oven. Thinner crackers get crunchier as they cool, so we usually wait a while to eat those.
Our go-to recipe is one and a quarter cups of flour, a teaspoon of salt, four tablespoons of butter, and a third of a cup of medium-temperature water.
From this base recipe, we branch out by adding lots of different seasonings and flavors to spice the crackers up.
These crackers bake at four hundred degrees for ten minutes and can be stored in an air-tight container for up to four days.
Another recipe that we love calls for three cups of flour, two teaspoons of salt, one teaspoon of sugar, four tablespoons of olive oil, and a cup of water.
Swapping the butter for olive oil makes these crackers thin and crispy. These particular crackers need a little flavoring, so we always top them with fresh herbs or seasonings.
If you're looking for some new flavors to try on your crackers, some of our go-to combos include everything bagel seasoning, poppy seeds, and dried onions, herbs, Italian spice blends, sea salt with sesame seeds, or cinnamon and brown sugar for a sweet treat.
If you've got spice blends around the house that you love, throw them into the dough or top the cracker with them. Crackers are the most versatile snack, and they make a great addition to your lunch or even a charcuterie board.