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These homemade whole wheat crackers are essentially a copycat Wheat Thins recipe. Perfect with salsa, hummus, cheese, and more!

Whole Wheat Crackers in stack of white bowls

Here’s another little something to go with that roasted tomato almond dip. These homemade whole wheat crackers take a bit of time with the assembly and cleanup, but they’re a perfectly manageable project and a lovely way to spend some time with a friend or family. They’re actually a homemade version of Wheat Thins, lightly adapted from the original recipe shared by Smitten Kitchen (thank you, Deb! We loved them.).

Speaking of projects, have you ever been handed your dream project only to realize the responsibility is a bit more than you imagined? (Are all parents out there nodding your heads?) We’ve just bought a bit larger home and are re-doing the kitchen to update it a bit. Turns out the added pressure of “getting” to design it ourselves from the ground up is a little daunting, especially combined with the fun of using real money (it’s so much easier to watch other people spend theirs on TV design shows!). Whatever the case, it’s a huge privilege and we’re thankful for helping hands like Jeanine and others who have offered their advice.

Related: Kitchen Reno Reveal

In the meantime, we’re trying to enjoy the last moments in our little loved galley kitchen, and waiting for the high time of summer produce to come. Like Deb, we love trying to make homemade and more “natural” versions of store-bought items. Below is a list of a few things we’ve enjoyed!

How to make whole wheat crackers

These homemade crackers require a little extra TLC, but the final product is well worth the effort! To make these whole wheat crackers, you’ll need to mix together whole wheat flour, kosher salt, and paprika. Then cut in a little honey, cold butter, and water and mix until a ball forms.

Roll the cracker dough over a floured surface and cut into squares. At this point, you can top the whole wheat crackers with whatever you want! Salt, pepper, and spice blends all work nicely. The homemade crackers will need to bake for just 7 to 10 minutes, and you’ll want to watch them closely since some batches may cook quicker than others.

How to store homemade crackers

Let the whole wheat crackers cool completely on your countertop before storing them in an airtight container. They should last up to 2 weeks if stored properly, although ours disappeared long before then! Because of their longer shelf life, you can make these crackers well in advance if you know you have friends coming over soon for a movie night or dinner.

Looking for more healthy snack recipes?

This recipe is…

These whole wheat crackers are vegetarian.

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Whole Wheat Crackers


  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 7 minutes
  • Total Time: 27 minutes
  • Yield: Around 3 dozen crackers 1x

Description

These homemade whole wheat crackers are essentially a copycat Wheat Thins recipe. Perfect with salsa, hummus, cheese, and more!


Ingredients

Scale
  • 1 ¼ cups whole wheat flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • 1 tablespoon honey
  • 4 tablespoons unsalted butter, chilled
  • 1/4 to 1/2 cup ice water
  • Salt and pepper (or other herbs or spices – garlic powder, thyme, rosemary, etc), for seasoning

Instructions

  1. Preheat the oven to 400°F.
  2. Combine 1 ¼ cups whole wheat flour, ½ teaspoon kosher salt, and ¼ teaspoon paprika. Mix in 1 tablespoon honey and 4 tablespoons cold butter using a food processor, or by hand using a pastry cutter. Drizzle with ice water (¼ to ½ cup) until a ball forms.
  3. On a well-floured surface, roll out the dough with a rolling pin until it is very very thin (if the dough sticks, add more flour to the surface). Using a pastry wheel or knife, cut the dough into small squares, and poke each cracker a few times with a fork. Sprinkle with salt and pepper, or other seasonings.
  4. Bake until crisp, about 7 to 10 minutes. Make sure to watch each batch; timing will depend on how thin your crackers are, with thicker crackers taking longer to bake.
  5. Cool and move to an airtight container for storage. (Stores for up to 2 weeks, according to the original recipe – ours didn’t make it nearly that long!)

Notes

*Doubling the recipe is recommended

  • Category: Snack
  • Method: Baked
  • Cuisine: American

Keywords: whole wheat crackers, homemade crackers, how to make crackers

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

6 Comments

  1. This may be the only time that I can say “been there done that” to one of your posts! I used to make homemade wheat crackers at Mom’s house. I was a vegetarian once for 9 months while living there!

  2. Great recipe! It does take a little work but I love making homemade crackers! I need to do it a little more frequently :)

  3. Brilliant! I think this will make for a great cooking adventure this weekend, thanks for sharing!

  4. ha, yes, dream projects are not always dreamy (especially in that middle part where you’re cooking from the living room :). Just keep imagining how great it’ll be when it’s all done!

  5. Another perfect snack while watching movie at home I think :P The thing is that time consumption of preparing it and the cleanup. But still, I will give it a shot :D

  6. Love the idea of making your own crackers! I also love the paprika in this recipe, it sounds awesome!
    These are a must make!

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