Description
These Homemade Artisan Crackers are thin, crispy, and flavorful snacks perfect for serving with dips, cheeses, or enjoying on their own. Made from simple ingredients like all-purpose flour, olive oil, and fresh herbs, they bake quickly in the oven to golden perfection. Their delicate texture and savory seasoning with rosemary and flaky sea salt elevate any appetizer spread or snack time.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour, plus more for kneading and rolling
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon finely chopped fresh rosemary or other add-in
Wet Ingredients
- 2/3 cup (160g/ml) water
- 3 tablespoons (41g/45ml) extra-virgin olive oil, plus more for brushing on top
Toppings
- Flaky sea salt, for topping
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, onion powder, garlic powder, and finely chopped fresh rosemary or your chosen add-in. Ensure all the dry components are evenly distributed before adding liquids.
- Add Liquids and Form Dough: Pour in the water and extra-virgin olive oil. Stir with a wooden spoon or silicone spatula until the dough comes together into a rough clump.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Lightly flour your hands and knead the dough for 1 to 2 minutes, adding a little flour as needed to prevent sticking, until you can shape it into a rough ball.
- Rest the Dough: Place the dough back into the bowl and cover with plastic wrap. Let it rest at room temperature for at least 10 minutes, or up to 1 hour to relax the gluten and make rolling easier.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (218°C). Line large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Divide and Roll Dough: Cut the dough into two halves, keeping one half covered to prevent drying. On a lightly floured surface with a rolling pin, roll one half out very thinly, about 1/16th of an inch (1.5mm). If the dough resists rolling, cover and rest for 5 minutes, then continue.
- Cut Crackers: Using a ruler and pizza cutter, cut the dough into small rectangles approximately 3 x 1.5 inches in size. Carefully transfer the cut crackers to the prepared baking sheet.
- Repeat for Second Half: Repeat the rolling and cutting process with the second half of the dough, arranging the pieces on another baking sheet.
- Dock, Oil, and Salt: Poke holes in each cracker several times with a fork to allow steam to escape while baking. Brush lightly with olive oil and sprinkle with flaky sea salt. Optional toppings like everything bagel seasoning or sesame seeds can be added but may fall off when eating.
- Bake Until Crispy: Bake the crackers in the preheated oven for 9 to 12 minutes until golden brown and crisp. Rotate the baking sheets halfway through to ensure even browning.
- Cool the Crackers: Allow the crackers to cool completely on the baking sheets set over a cooling rack. Cooling is essential as it helps achieve the desired crispy texture.
- Store Properly: Store leftover crackers in an airtight container at room temperature in a dry place for up to 2 days. To re-crisp, bake them on a baking sheet at 350°F (175°C) for 10 minutes, then cool completely before serving.
Notes
- Customize your crackers by adding different herbs, seeds, or spices such as thyme, sesame seeds, or everything bagel seasoning.
- If the dough shrinks back while rolling, allow it to rest covered for a few minutes to relax the gluten before continuing.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Ensure crackers are rolled very thin for maximum crispness.
- Flaky sea salt as a topping enhances texture and flavor but can be substituted with fine salt if unavailable.
