Homemade Whole Wheat Garlic Herb Crackers that are bursting with garlicky flavor and ready in 30 minutes. These crackers are made in the oven and WAY easier than you’d think!
Who knew? WHO KNEW that making your own crackers was so easy? Did you know? I honestly had no idea. It’s just flour rolled out reeeeeeeeal thin and then cut into squares and then baked. I actually followed this tutorial from The Kitchn but switched up the ingredients a bit and decided to make these crackers whole wheat because I love whole wheat flour.
YAY homemade crackers!
To be honest, I hardly buy crackers anymore. I like them, I just feel like I go through a box way too quickly and can’t ever justify the cost. Five dollars for a box of crackers that I’m going to eat in one sitting and that typically have some sort of preservatives in them.
I’m not saying I’m going to become one of those people who only eats homemade crackers (not so much), buuuuut I might start making my own every so often because, as out of control as my sweet tooth is, I DO get salty cravings every now and then and it’s nice to have something on hand.
Oh and I’m not saying the cream cheese dip is totally necessary but…is cream cheese ever NOT necessary? It’s just SO and, while you don’t NEED it (obviously), it’s a lot more fun to eat crackers dipped in cream cheese than just crackers on their own. Kind of like tortillas and salsa. You can eat tortillas on their own, but they’re a lot more fun with a dip. Also, I just realized a lot of other types of dip would go great with these crackers besides cream cheese so feel free to get creative!
So I ended up making these crackers three times because I just couldn’t seem to get them quite right. They were good—really good—just not crispy enough. The TIP is…
Tip: Roll your dough out REALLY thin so that the crackers become crispy. They will still be good right out of the oven if they aren’t, but after 24 hours or so, they will taste a bit stale and chewy if the dough wasn’t rolled out thin enough. Trust me, I found this out the hard way.
Tip: Use butter instead of olive oil. I always use dairy free butter, but any butter should work. Do NOT melt the butter; instead, just cut it into the dough with a fork. This way, the dough won’t be as moist and the crackers will be able to dry up and become crispy more easily.
PS a week from today I’ll be at rehearsal and rehearsal dinner, meaning a week from tomorrow I’ll be MARRIED. Hold me, I’m so excited.
Happy Friday friends!
Whole Wheat Garlic Herb CrackersPrint Rate
- 1 1/2 cups whole wheat flour
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 1/2 tsp dried minced garlic found in the spice section at the grocery store
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 cup butter refrigerated butter-NOT melted (dairy free for vegan option)
- 1/2 cup water
- 1 package cream cheese
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1-2 tsp fresh or dried parsley
- For the crackers: Preheat oven to 400°.
- Combine flour, salt, sugar, garlic, oregano, and thyme together in a large bowl.
- Next, add butter with a fork, mashing it into the flour. Last, add water and mix dough together with a large spoon or your hands.
- Place dough out on a large baking sheet and use a rolling pin to roll dough out as thin as you can.
- Next, use a pizza cutter to slice the ends off of the dough. The ends tend to be a thicker part of dough, and the thicker the dough, the less crispy your crackers will be.
- Use that same pizza cutter to slice dough into squares, and then spread the squares a part on the baking sheet, making sure they aren't touching.
- Sprinkle crackers with additional salt and spices (make sure to use your hands to press the spices down onto the dough; otherwise, it will just sit on top and will fall off once the crackers harden).
- Place baking sheet in the oven and bake crackers for 10-15 minutes or until crackers are crispy and/or golden brown on the edges.
- Remove baking sheet from oven and keep crackers on the sheet for 10 minutes, allowing them to crisp up a bit more.
- For the dip: Heat olive oil and garlic over a skillet and cook until garlic is slightly browned. Stir garlic and parsley into cream cheese.
- Serve crackers with garlic dip and enjoy!
**Feel free to double this recipe if you want more crackers. If you do, make sure you separate the dough and bake the crackers on two separate baking sheets
***I originally poked holes in the dough with a fork to stop the dough from rising. However, if you roll the dough out thin enough, you don't have to do this.
Q: Have you ever made your own crackers?