Homemade Crackers

"Easy, tasty crackers. Great with hummus or other dips."
 
Download
photo by Ambervim photo by Ambervim
photo by Ambervim
photo by UmmX6239 photo by UmmX6239
photo by gailanng photo by gailanng
photo by Linajjac photo by Linajjac
photo by Linajjac photo by Linajjac
Ready In:
25mins
Ingredients:
7
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350°F.
  • Combine flour, garlic, rosemary, pepper and baking soda.
  • Add water and mix until smooth dough forms.
  • With rolling pin, flatten dough until 1/8 inch thick.
  • Sprinkle salt over dough.
  • Bake on cookie sheet 10 minutes until firm (dough should still be pale).
  • Remove and cut into desired shape with sharp knife.
  • Return to oven until browned and crunchy.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We really enjoyed the flavor of these crackers. I did add a Tablespoon of olive oil to the dough (I might try butter next time). I was afraid they would be too dry if I didn't. I couldn't taste the garlic. Next time I'll add more. I cut mine in cracker shapes and pricked with a fork before baking. Thanks. :)
     
  2. I was surprised by the inclusion of baking soda without an acidic ingredient, but used this recipe anyway. The crackers puffed slightly due to the heat-activated double action, but still taste unmistakably of unreacted baking soda. The two teaspoons of Italian seasoning and one of garlic powder that I added instead of the suggested seasonings just barely covered the taste. The crackers were otherwise edible, and I appreciated the low fat content (although flour does contain fat).
     
  3. Easy to make, used my pasta maker to get it as thin as possible. I did get the overwhelming baking soda experience, so next time I will use only 1/2 tsp. Also, I baked them at 350 for 10 minutes, then shut the oven off and let them sit for another 5. They came out nice and browned, crispy, and with the salt sprinkled on top before baking they tasted like tasty little pretzel crackers!
     
  4. The only thing I changed was granulated instead of minced garlic and I upped the pepper. It gave me the tang I was looking for. I followed the bake 10 then cut and next time I will cut and put on the sheet. My total bake time was 16 minutes and could have been longer to make them crunchier. I rolled it through my pasta maker on #4 which is right at 1/8 inch. Next time will go down to #5. Reading the reviews, I see several people poked holes in them. I think that is a good idea as it will crisp them more. I will also either spray/brush with vinegar or oil before sprinkling salt and it will be kosher or a nice gourmet salt. I have always meant to make crackers. However, for some reason, I thought it would be hard. Thanks for showing me it is not at all hard to do!
     
  5. I can't really rate this based on the orginal recipe, but will assume following exactly would have yielded good results. I used chickpea flour in place of regular flour, less than 1/3 cup of water, 1 garlic clove, cracked pepper, baking soda, sesame seeds, whole flax seeds, ground almonds, and a little less than a tbsp of olive oil & freshly crushed rosemary. I sifted the flour and baking soda, added the other dry ingredients, mixed then added the water and oil & mixed again to form a dough. Was still very moist so added chickpea flour as needed and rolled out. This flour tends to be sticky so I cut into pieces before putting on cookie sheet & sprinkled with sea salt. Baked 10 min as instructed, poked holes, cooked another 10 or so minutes until firm. I enjoyed the crackers with white bean hummus. Thanks for sharing.
     
Advertisement

Tweaks

  1. The only thing I changed was granulated instead of minced garlic and I upped the pepper. It gave me the tang I was looking for. I followed the bake 10 then cut and next time I will cut and put on the sheet. My total bake time was 16 minutes and could have been longer to make them crunchier. I rolled it through my pasta maker on #4 which is right at 1/8 inch. Next time will go down to #5. Reading the reviews, I see several people poked holes in them. I think that is a good idea as it will crisp them more. I will also either spray/brush with vinegar or oil before sprinkling salt and it will be kosher or a nice gourmet salt. I have always meant to make crackers. However, for some reason, I thought it would be hard. Thanks for showing me it is not at all hard to do!
     
  2. I can't really rate this based on the orginal recipe, but will assume following exactly would have yielded good results. I used chickpea flour in place of regular flour, less than 1/3 cup of water, 1 garlic clove, cracked pepper, baking soda, sesame seeds, whole flax seeds, ground almonds, and a little less than a tbsp of olive oil & freshly crushed rosemary. I sifted the flour and baking soda, added the other dry ingredients, mixed then added the water and oil & mixed again to form a dough. Was still very moist so added chickpea flour as needed and rolled out. This flour tends to be sticky so I cut into pieces before putting on cookie sheet & sprinkled with sea salt. Baked 10 min as instructed, poked holes, cooked another 10 or so minutes until firm. I enjoyed the crackers with white bean hummus. Thanks for sharing.
     

RECIPE SUBMITTED BY

I'm a Rice University student who loves to cook (of course!), sing, read and has a sweet tooth the size of South Dakota.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes