makes about 3 dozen
Why make your own crackers? Because they’re easy, fun to make, and super delicious. Keep a larger batch of homemade crackers in a sealed bag; if needed, reheat them in a 200° oven to restore their crunch.
3 cups all-purpose flour, or AP plus whole-grain
2 tsp. granulated sugar
2 tsp. salt
1/4 cup extra-virgin olive oil
1 cup water
Topping: 3 Tbsp. mixed seeds (fennel, caraway, black or white sesame, poppy) + 1 tsp. flaky sea salt
Preheat oven to 450°. In the bowl of a stand mixer (or a large bowl using a wooden spoon), stir together flour, sugar, and salt. Add oil and water and stir until you have a soft, sticky dough. (Add water, a teaspoon at a time, if there’s excess loose flour in bowl.) Dump dough onto a floured work surface and divide in half; pat the pieces into thick squares. Roll one half of dough to a rectangle about 1/8 inch thick (dust with flour if needed to prevent sticking).
Cut dough into cracker-sized squares or rectangles. Spritz dough lightly with water and sprinkle with topping, using your rolling pin to lightly press seeds into dough. Prick crackers all over with a fork to prevent puffing. Transfer crackers to a rimmed baking sheet and bake until lightly golden brown, 12–15 minutes. Repeat with remaining dough and re-roll any scraps.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.