How To Make Homemade Crackers

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Today it’s all about how to make crackers, and I have a video showing you how to make them as well! When it comes to homemade crackers, it’s important to know how to make these step by step.

Making your own crackers is even better than store-bought. I don’t think you can even appreciate these crackers until you’ve made them for yourself.

Homemade Crackers

I remember the first time I ever made these crackers, it was a huge hit. I was out of crackers and decided that I wanted to make them.

Boy, am I glad that I made the decision to make them. It’s easier than you ever thought and way better than store-bought.

Kitchen Items Needed

How To Make Homemade Crackers

The next time you’re in the mood for crackers as a snack, or want them for one of your meals, make these homemade crackers. These crackers will be the hit of the night at the dinner table.

The best part is that you have a new tool to help you make something homemade in your own kitchen. You’ll be so glad you did this!

Step One

Preheat the oven to 450 degrees. Grease a cookie sheet or use parchment paper and set aside. Grab a medium-sized bowl and place the flour in the bowl.

How To Make Homemade Crackers

Step Two

Add the sugar, salt, olive oil, and water to the flour in the bowl. Mix until it’s ready to knead on the counter.

How To Make Homemade Crackers

Step Three

It takes very little kneading. You mix, knead, and roll out the dough.

Cracker s Ball of Dough

Step Four

Next, you roll out the dough in the shape of a circle, square, or rectangle that you want as close to 1/8 inch thick, or less, as you can on a floured countertop.

Crackers Dough Rolled Out

Step Five

Now it’s time to cut the rolled out dough in the desired shapes, like diamonds, rectangles, squares, etc. Today I felt like rectangles, so here we go. Cut pieces with a knife or pizza cutter.

Crackers Sliced With Pizza Cutter

Step Six

Place the pieces of cracker dough onto the greased or parchment paper covered cookie sheet.

Crackers Ready For Fork Slits

Step Seven

You will need to prick each cracker with a fork to stop the crackers from rising in the oven (see picture below).

Crackers ready to bake

Step Eight-Finished Crackers

Bake the crackers for 14-16 minutes, or until the edges are golden brown. The crackers become crispier as they cool.

Crackers Baked on Cookie Sheet

How To Make Homemade Crackers

Homemade Crackers by Food Storage Moms
Course: Bread
Cuisine: American
Servings: 6 people
Author: Linda Loosli
  • 3 cups white flour (I use bread flour)
  • 1 tablespoons sugar
  • 2 teaspoons salt
  • 1/4 cup olive oil or melted butter
  • 1 cup water
  • Optional Seasonings: Sesame Seeds, Garlic Powder, Poppy Seeds, or Dill Weed
  • Optional: You can also add 1-1/4 cup grated cheese in a blender on "pulse" to crumble it and add to the dough while mixing the dough. This would give you cheesy crackers. Yummy!
  1. Preheat the oven to 450 degrees. Grease a cookie sheet or use parchment paper and set aside. Place the flour in a medium-sized bowl. Add the sugar, salt, water, and olive oil. Mix until it's ready to knead on the counter. It takes very little kneading. You mix, knead and roll out the dough. Easy peasy. Next, you roll out the dough in the shape of a circle, square, or rectangle as close as you can to 1/8 inch thick or less on a floured countertop. Now it's time to cut the dough in the desired shapes like diamonds, rectangles, or squares. Cut pieces with a knife or pizza cutter and place them on the cookie sheet. You will need to prick each cracker with a fork to stop the crackers from rising in the oven. Bake the crackers for 14-16 minutes or until the edges are golden brown. The crackers become crispier as they cool.

What Can I Serve With These?

  • Soup or stews
  • Cheese with grapes
  • Sliced ham
  • Pieces of prosciutto
  • Nut butter
  • Peanut butter and jam
  • Chicken salad
  • Egg Salad
  • Pineapple Cream Cheese Dip Appetizer
  • Ham and cheese slices
  • Mini pizzas, spread with pizza sauce and sprinkle with Mozzarella
  • Cream cheese
  • Cream cheese with cocktail sauce, add some tiny cooked shrimp
  • Cream cheese with cooked chopped bacon
  • Cream cheese with smoked salmon

How to Store Homemade Crackers

Before you can store your homemade crackers, you need to make sure they are fully cooled. Just like anything else you’re going to store, you need to have an airtight container.

An airtight container will keep your crackers from getting stale and going bad. The longer you can shield them from the air, you will be able to hear that snap!

How Long Do Homemade Crackers Last?

Of course, this is assuming you don’t eat them all in one sitting, but homemade crackers can last about a week. If you have a long term storage option, they may even store longer. In a traditional storage container they will last about a week.

Can You Freeze Homemade Crackers?

This is the question that everyone has whenever they make something that’s homemade: “Can I freeze it?” Can you freeze homemade crackers? Yes, you can! I like to store them in an airtight container.

They will be good in the freezer for about four months. Please remember, they don’t have any preservatives so they will not last as long as store-bought crackers.

Final Word

The reason I wanted to do this post today about how to make homemade crackers is to teach you one more way to be self-reliant.

Not everyone wants to make bread, I get it. I have made crackers for years, and you can make them so quickly.

Do I still buy Chicken in a Biscuit or Wheat Thins? Yes I do. But if we had a disaster you can make these crackers for your homemade soup every day in a different shape or flavor.

We can do this! May God bless this world, Linda

9 thoughts on “How To Make Homemade Crackers

  • May 22, 2020 at 7:53 am

    I wasn’t sure if this is an already posted recipe, but I liked the photo of the crackers cut into long narrow portions. They look fancier than cut into the typical square shape.

    Out kitchen is undergoing repairs and actually a total remodeling. New cabinets are being built for it, so we won’t be doing anything related to the processing or cooking of food for a while. It’s been about 2 weeks so far and knowing the people we know and how they behave, it could be another two weeks. Long explanation required, but this happens here all the time, so I never believe anything will be finished soon or quickly or ever within the time frame anyone gives. It’s affected my diet, so I hope we can get back to normal soon.

    My brother mentioned to me last night that it’s officially hurricane season or soon will be, so now is the time to get canned and shelf stable foods, Parmalat milk, noodles, our Jell-O and pudding cups and possibly make some dehydrated food to stock up on and store for this season. We can’t do much right now in all this chaos, but I can make a shopping list of supplies.

    • May 22, 2020 at 12:45 pm

      Hi Frank, oh the remodel will be so nice. It’s living through it, that’s the challenge! Oh, how exciting to have fresh new cabinets. My life revolves around our kitchen. Stocking up feels so good. Let”s hope the hurricanes go easy this year, the weather has been crazy the last few years. Stay well, Linda

  • May 22, 2020 at 9:58 am

    Hi Linda,
    I’m wondering if this recipe is correct. I tried to make it but it was so dry and powdery. It seems like you’d need more oil than a 1/4 cup with 3 cups of flour. I couldn’t hardly even roll is out and get it on the pan and then after it baked you couldn’t even pick it up to eat it. It tasted like I was eating flour with some flavoring. I was just wondering what I did wrong.

    • May 22, 2020 at 12:01 pm

      Hi Beckey, OH MY GOSH!!!! Thank you, I’m so sorry, I left out: 1 cup water. Thank you for bringing this to my attention!! Thank you for letting me know!!! The recipe is fixed. Linda

  • May 22, 2020 at 8:53 pm

    Hi Linda
    I notice that the recipe is fixed but did you realize that the printable recipe card isn’t? (Just thought I’d point that out in case anyone was planning to print it and use it later.) We’re just heading into winter here in Western Australia, and kicking it off with a very wet and windy day tomorrow, slightly less so for the following few days – perfect weather for staying home (still!) and cooking up something delicious. I live alone, except for my two cats, so the “Stay at Home” during the COVID-19 era is sometimes a bit lonely but getting another message from you is like getting a visit from a friend. Stay at home and keep safe. This too shall pass.

    • May 23, 2020 at 7:33 am

      Hi Pat, thank you so much for checking. When I do a video and images and write it it’s a big job. So I’m so thankful when friends like you and Becky let me know there is a problem. Thank you so much! Linda


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