Homemade crackers! How much do you spend on your favourite artisan crackers? This whole recipe might cost $1 – and they’re so easy. No kneading, no yeast, with flavour you’ll never get in store bought. Use for cheese platters, dips, or snack on them like chips!
Homemade crackers
More than ever, I’ve been making homemade versions of snack-type foods I used to buy due to two reasons. First, the cost. I’ve always thought “gourmet crackers” were overpriced, but inflation has made them virtually impossible to justify buying.
Second, the flavour. If all you know is store bought, you can live your whole life thinking that’s what something tastes like. But just one experience of homemade, and you realise how much better something can be.
And such is the case with these homemade crackers, with sesame seeds and sea salt flakes. The sesame flavour really stands out, in a way you never get in packets so you’ll be munching on them plain, like chips. Though of course, they are right at home on cheese platters too – imagine the reaction from your friends when you glide into the room with THIS!!! ⬇️⬇️⬇️
What you need to make homemade crackers
You can actually make crackers with just flour, water and salt. ie water crackers! But a little olive oil and sesame seeds gives them extra flavour so you can even snack on them plain. You know I do!
For the cracker dough
Flour – Just plain / all-purpose flour. If using wholemeal, you’ll need to add a touch of extra water as it is more absorbent. Don’t use self raising flour, else your crackers will puff up and won’t be as crispy.
Sesame seeds – For mixing into the dough. We also sprinkle on top, for visual purposes and to ensure these crackers have unmissable sesame flavour!
Extra virgin olive oil – To add flavour. You can actually just make crackers with flour and water, but adding a bit of fat makes them tastier!
Salt – Essential, for flavour.
Water – The liquid for the dough. Just regular tap water.
FOR SPRINKLING
More sesame seeds! It will look like a lot when you sprinkle but they will spread out as you roll the dough out.
Salt flakes – I like to use flakes so you get lovely subtle salt pops when you munch on the crackers. But don’t make a special trip to the shops just to get sea salt flakes, see the recipe notes for how to make this with cooking or kosher salt or even table salt.
Olive oil spray – This helps the crackers bake up with a lovely golden colour. If you don’t have spray, brush the surface of the rolled out dough with olive oil (do it before cutting, easier and faster).
How to make homemade crackers
This is a very simple dough to make that doesn’t involve yeast, kneading or rising. It’s also a friendly dough to work with, easy to roll out thinly (so the crackers bake up nice and crisp) and pick it up without tearing.
1. Make the cracker dough
Make dough – Mix the dry ingredients (flour, sesame seeds and salt) using a rubber spatula (or wooden spoon). Make a well in the centre then add the water and oil.
Mix using the handle of the spatula until the flour is incorporated. I find using something thin like the handle or a chopstick is easier to bring the mixture together and there’s less surface area the dough mixture gets stuck onto.
Bring together – The dough will be a little sticky and shaggy, not smooth. Scrape it out onto a lightly floured work surface. Then knead it briefly just to bring the dough together into a ball. The dough will look a bit bumpy and splotchy. That’s ok. That’s why our crackers look rustic and artisan! 😊
Cut the dough in half. We will roll and cut each out separately, and bake them on separate trays.
You can do one giant cracker sheet on one large tray but I find it a little difficult to make all the crackers bake evenly. ie some become overly golden before others crisp up.
2. ROLL AND CUT
Roll out #1 – Cut the dough in half then roll out into a 3mm / 1/8″ thin oval shape. Or whatever shape you end up with. It doesn’t really matter because we cut it, and misshaped offcuts from the edges are rustic and real! Use a little sprinkle of extra flour as needed to stop the dough from sticking to the counter or the rolling pin.
Sesame seed sprinkles – Transfer the dough onto a sheet of baking paper (parchment paper). Sprinkle with sesame seeds and the salt flakes.
Roll out #2 – Then with the dough still on the paper, roll it out even more thinly. Aim for 2mm / 1/12″. Thinner = crispier crackers! In this step, we’re also rolling the sesame seeds and salt into the surface of the dough so it sticks properly. (They fall off if you just sprinkle them after rolling it out. Using water or oil doesn’t glue them on enough either.)
Cut – Use a pizza cutter (or knife) to cut them into 5cm / 2″ (ish) square(ish) or diamond shapes. You will get nice even pieces from the middle and offcuts on the edges (artisanal! rustic! authentic!).
Notes:
– You have total creative freedom here with the shapes. I aim for squares and diamonds but darn pizza cutters have a mind of their own, like shopping carts!! So I end up with all sorts of shapes.
– They shrink about 15% and smaller pieces cook faster.
– I tried baking the sheet whole and also two large sheets, like the large (expensive!) cracker sheets you see at gourmet stores. But found that the edges got a little too golden before the middle became crisp.* If using a knife, cut straight up and down, rather than dragging the knife through the dough which will make the edges untidy.
3. spray and bake
Transfer the cut crackers still on the paper onto baking trays. Don’t re-arrange, they’re too thin to handle.
Bake – Spray the surface of the crackers with the olive oil (or brush lightly with oil, if you don’t have spray). Then bake for 12 minutes at 200°C / 400°F (180°C fan-forced).
Re-arrange – Remove the trays from the oven and re arrange the crackers to move the ones on the outer rim to the centre, so they brown more evenly. Also, thinner and smaller pieces brown faster so move them to the centre of the tray too.
Golden and crisp! Bake for a further 8 to 10 minutes or until the crackers are light golden and they are all crispy. Pale white crackers = not crispy inside!
Cool on the trays, during which time they will become properly crispy (about 15 minutes). Use this time to assemble your cheese platter or make a dip. Then it’s snack time!
How to serve homemade crackers
As mentioned in the opening, these are flavoured and salted enough to snack on them plain, like you would chips.
However, they are neutral flavoured enough for dipping and spreading. Think – Guacamole, Whipped Feta dip (great quick one), Avocado sauce (peeking out of the left of the above image), cheese and bacon dip, French onion, potted smoked trout or how about a baked brie!! Head over to my Dips recipe collection for more ideas.
Though honestly, for me, I feel like homemade crackers is the sort of thing that needs to be really showed off to your family and friends, to bask in the glory of their praise (because you deserve it).
So the highest and best use for homemade crackers? Cheese platter, definitely! All that colour. All that cheese!
But, don’t reveal how easy they are to make. Let them believe you’re a kitchen-wizard domestic goddess (or god). 😈 – Nagi x
Artisan crackers FAQ
I’m afraid I haven’t tried, sorry to say!
I haven’t tried but it should work. I find the flour is a little more absorbent though so you might need a touch of extra water.
3 to 4 days in an airtight container. Make sure they are nice and crisp when you make them as crackers that are a wee bit soft in the centre will soften more with time.
If your crackers got a bit stale or soft, just pop them back in the oven to crisp up again. Works a treat!
So many possibilities! Just copy the flavours of your favourite crackers at the shops. 🙂 Poppyseed, thyme, mixed seed, cracked pepper and rosemary come to mind.
For parmesan flavoured, you will need to mix finely grated parmesan into the dough. I used around 1/2 cup (50 g) and added a touch of extra water. I mixed most of the parmesan into the dough and rolled some onto the surface. Also, I used butter instead of oil and a good amount of cracked black pepper. It was so good! (I plan to share parmesan crackers separately 🙂 )
For the gourmet crackers with fruit and nut, use this recipe here.
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Homemade artisan crackers – sesame sea salt flavour
Ingredients
Cracker dough:
- 1 cup plain flour / all-purpose flour , plus extra for rolling out
- 1/4 tsp cooking salt (kosher salt)
- 1 tbsp white sesame seeds
- 1/3 cup water (just regular tap water)
- 2 tbsp extra virgin olive oil
Sprinkling / spraying:
- 1 tbsp white sesame seeds
- 1/2 tsp salt flakes (Note 1)
- Olive oil spray (Note 2)
Instructions
Abbreviated recipe:
- Mix dry ingredients, make well, stir in wet. Divide in half, roll out 3mm / 1/8" thick. Transfer to paper, sprinkle with sesame and flakes, roll to 2mm / 1/12". Cut into 5cm / 2" pieces, transfer to tray, spray with oil. Bake 12 min, rearrange to colour evenly, bake 8 to 10 min until light golden.
Full recipe:
- Preheat the oven to 200°C / 400°F (180°C fan-forced).
- Mix the flour, sesame and salt in a bowl using a rubber spatula or wooden spoon. Make a well in the centre then add the water and oil. Using the handle of the spatula to mix until the flour is incorporated.
- Roll out #1 Sprinkle the counter lightly with flour. Scrape the dough out then knead a few times to bring it together into a ball. Cut in half. Roll one piece out to 3mm / 1/8" thin oval shape. (Note 3)
- Sprinkle – Place a sheet of baking paper (parchment) on a cutting board. Transfer the rolled out dough onto the paper. Sprinkle with half the sesame and half the salt flakes. Roll out even thinner on the paper to 2mm / 1/12" (thinner = crispier).
- Cut into 5cm / 2" squares using a pizza cutter or knife (Note 4). You'll have smaller pieces on the edge and corners, that's fine. Leave the pieces as is, don't try to move them (so thin, it's too hard!). Slide the paper onto a tray. Repeat with the other piece of dough.
- Bake – Spray with oil. Bake both trays together for 12 minutes. Remove from the oven. Re-arrange to move the more golden pieces on the outer rim of the tray to the centre (so they cook evenly). Bake for a further 8 to 10 minutes or until all the pieces are light golden (white = not crispy!).
- Serving – Remove from the oven and leave the crackers to cool on the tray (~20 minutes). Make dip or prepare cheese platter worthy of your homemade crackers. Then attack!
Recipe Notes:
Nutrition Information:
Life of Dozer
Fun little video of Dozer behind the scenes today, in his self-appointed role as Shoot Director!
And just because I have them – some photos of Dozer helping me shoot today’s crackers! My former shoot assistant, apparently now my boss.
Thanks for your response Preeya, now that I know, I’m going to make my first batch of these sesame crackers!
I made these crackers while the oven was hot with the pot roast chicken. Nagi does it again and special mention to the cutest video of Dozer the director
Made these today and they came out great. Getting them to cook evenly is a challenge, but these crackers are really delicious and super easy to make.
Yes! That’s how I landed on the technique to shuffle them around partway through 🙂 But so worth it, isn’t it! The sesame flavour is so great, you literally cannot buy flavour like that in packets! N x
I just love Dozer and following his life. Great job Dozer!
PS: Oh, and I love your reciipes too. Thank you for making the instructions so easy to follow!
Can you make the dough ahead of time, and bake the next day – tia
Hey Nagi! Would these be ruined if I mixed them in a Kitchen Aid mixer?
Just made my first batch of these – first half is out of the oven, made to the recipe tasting divine (couldn’t help trying a few before they completely cooled) and the other half is cooking now with some Everything Bagel seasoning – can’t wait. Another banger recipe Nagi, thank you from NZ!
Fantastic recipe and easy. I was short on sesame and incorporated poppy seeds.
Fantastic recipe. Easier to spend 10 minutes making these than using petrol to drive to shops. Low on sesame seeds so I incorporated poppy seeds. Yum
Thanks very much for this Nagi! Will try it today. Such fun watching you and Dozer in action!🥰
I haven’t baked these yet because we’re enduring a heat wave. But I wanted to say I cut thin pastries with a pizza wheel. Easy to control and no tears.
I have been wanting a good cracker recipe for some time and this is it!!! Thank you Nagi. You’re the best!
You know, anytime you have a recipe with flour, for sure one of the top questions will be – can this be made gluten free? Could you not answer this perennial question right away and spare us the agony of how far down the comments this question will popup?
What never ceases to amaze me re: the avid GF audience is why haven’t they managed to figure this by themselves. Surely if they are cooking GF all the time, they should know how to substitute by now. Or is it more a case of letting you know that they’re GF and you’re not addressing their needs…hmmmm
Tanya, how you can be irritated by a question from someone who has a lifetime struggle avoiding gluten every time they eat, tells me more about you than you should want to share.
Studies suggest that up to 4 out of 5 people who identify as having gluten intolerance may not actually have it.
I think we’re (GF peeps) are just always hopeful that it will magically work just as well with gf ingredients.
Have you not contradicted yourself there? Or made a criticism then immediately answered it? Precious people need a website of their own.
Sue they sure do. Nagi presents it to as wide an audience as possible and provides plenty of ideas on how to vary the recipe to one’s own tastes and needs. GF is overrated.
Hi Nick. Try living with coeliac disease and say GF is overrated. GF flour doesn’t work in all recipies hence people asking the question.
Hey Tanya,
just above the recipe and below the last photo is a section with question one of them being will this work gluten free? Unfortunately Nagi has tried and said it doesn’t work. Hope that helps.
Sophie
Bummer! I have some made with GF flour in the oven atm. Cooking them for as long as it takes for them to go golden. Fingers crossed.
It’s sounds like from your other comment it worked out ok. Glad to hear 😀
Had to laugh out loud at your narration of Dozer at work. It is obvious that he’s in charge!!! ❤️ to you both
I am so excited to see your cracker recipe because I’ve been hoping to bake some crackers! The store-bought crackers are a waste of $$$.
Will make them this weekend — that said, Dozer’s important job also adds the best love to make the crackers great! Thank you Director Dozer and Nagi!!
I have a couple of tips for rolling out the dough! I make crackers quite often and I use my pasta machine for rolling out the dough. It makes it easier to get a consistent thickness.
Also for round crackers I use my tortilla press. Roll dough into balls and then into the seeds or other flavouring. Press between two pieces of baking parchment and flip cracker onto baking sheet.
Just what I was looking for this week. Yum! Thanks!
Beyound though I have to tell you that Dozer is my love as he is yours since my Ruddy lost me this year. Love you both!!
Yay, Nagi – just made these and they are BRILLIANT! It’s hot and humid in Atlanta, Georgia, and I didn’t have the air on so the dough was very sticky. I rolled it out best I could between two pieces of parchment. Used black sesame seeds (all I had) so they look very dramatic. Serving tonight at a Happy Hour gathering. Just love the Dozer piece – laughed out loud. Go Dozer! xx
i’m in Montreal and we haven’t turned it off all summer. It’s been so hot
I couldn’t stop myself from commenting when you said you don’t have the AC on. I’m also around Atlanta and that is unfathomable to me, and I think we keep it warmer than most people! It’s been an awful month.
Have a great Happy Hour!
lol it’s a chilly winters day here in Australia so no need for a/c yet
This made me giggle, and yearn for a “quick” plane ride all down south for some respite!
I know I know. I keep it really cold at night so that lasts most of the morning. The air is on now though! I do like having the porch door open. No end in sight.
Do u need to toast the sesame seeds before using in this recipe? Love, love, love ur recipes and of course, Dozer, the CEO of RecipeTinEats!
Untoasted sesame seeds are good to go. Tastes amazing
I can’t help it — I had to comment on Dozer’s latest management video!! Love him! (And you and all your recipes of course <3 )