Description
These Homemade Artisan Crackers are thin, crispy, and packed with fragrant rosemary and a hint of garlic and onion powder. Perfect for snacking or serving alongside your favorite dips and cheeses, these crackers come together easily with simple pantry ingredients and bake to golden perfection in about 10 minutes.
Ingredients
Dough
- 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 (see Notes)
- 2/3 cup (160g/ml) water
- 3 Tablespoons (41g/45ml) extra-virgin olive oil, plus more for brushing on top
Topping
- Flaky sea salt, for topping
Instructions
- Mix dry ingredients and add liquids: In a large bowl, whisk together the flour, sugar, salt, onion powder, garlic powder, and rosemary or other add-ins. Pour in the water and olive oil and stir with a wooden spoon or silicone spatula until the dough forms a clump.
- Knead the dough: Turn the dough out onto a lightly floured surface. Lightly flour your hands and the dough, kneading and adding a bit more flour as needed until the dough no longer sticks and forms a rough ball, about 1 to 2 minutes. Place the dough back into the bowl, cover with plastic wrap, and let rest at room temperature for at least 10 minutes and up to 1 hour.
- Preheat the oven: Set the oven to 425°F (218°C) and line large baking sheets with parchment paper.
- Divide the dough: Cut the rested dough in half, covering one half while working with the other.
- Roll out the dough: On a lightly floured surface and rolling pin, roll one half of the dough into a thin rectangle approximately 1/16 inch (1.5 mm) thick. If the dough shrinks back, cover and rest for 5 minutes, then try again.
- Cut the crackers: Using a ruler and pizza cutter, slice the dough into rectangles about 3 x 1.5 inches. Carefully transfer these to the prepared baking sheets.
- Repeat rolling and cutting: Roll out and cut the second half of dough, transferring to baking sheets as before.
- Dock and season: Poke holes in each cracker multiple times with a fork. Brush all crackers with olive oil, then sprinkle evenly with flaky sea salt. Optionally, add everything bagel seasoning or sesame seeds, noting extra toppings may fall off when eating.
- Bake the crackers: Bake in the preheated oven for 9–12 minutes, until golden brown and crispy. Rotate baking sheets halfway for even browning.
- Cool: Remove from oven and allow crackers to cool completely on baking sheets placed on a cooling rack. Cooling is essential for full crispness. Serve with dips, cheeses, or alongside a cranberry pecan cheese ball.
- Store: Keep crackers in an airtight container at room temperature in a dry place for up to 2 days. To re-crisp, bake at 350°F for 10 minutes and cool fully before serving.
Notes
- Feel free to use other fresh herbs or add-ins like thyme, sage, or dried herbs in place of rosemary.
- Extra toppings like everything bagel seasoning or sesame seeds add flavor but may fall off when eating.
- Rolling the dough very thin is key to crispy crackers.
- If dough shrinks when rolling, resting it briefly helps relax the gluten.
- Store crackers properly to maintain crispness; avoid moisture exposure.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American