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Homemade Artisan Crackers

These flavorful homemade artisan crackers are crispy, salty, savory, and endlessly customizable. The simple dough comes together quickly and easily in one bowl from basic pantry ingredients.
Course Snack

Ingredients

Crackers

  • 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 tsp 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

Everything Bagel Seasoning

  • 1 Tablespoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon dried onion flakes
  • 1 teaspoon dried garlic granules or dried minced garlic
  • 1 teaspoon poppy seeds
  • 1 teaspoon flakey sea salt

Instructions

Make Everything Bagel Seasoning Blend

  • Toast sesame seeds in a saucepan for approximately 5 minutes over medium heat, until the white seeds are lightly golden brown. Keep an eye on them and shake the pan so they don't burn
  • Remove to stainless steel bowl to cool
  • Once completely cooled, add all other ingredients and stir to combine. EBS is good for 2 -6 weeks in a tightly sealed container.

Make Cracker Dough

  • In a large bowl, whisk together the flour, sugar, salt, onion powder, garlic powder, and rosemary . Pour in the water and olive oil and stir with a silicone spatula until the dough comes together in a clump.
  • Turn the dough out onto a lightly floured work surface. Lightly flour your hands and the dough and knead it, sprinkling on a little more flour as you go, until it’s no longer sticking to your hands and you can shape it into a rough ball, about 1 to 2 minutes. Return the dough to the bowl and cover the bowl with plastic wrap. Let the dough rest for at least 10 minutes, and up to 1 hour at room temperature.
  • Preheat the oven to 425°F (218°C). Line sheet pan with parchment paper.
  • Cut the dough in half. Keep one half of the dough covered while you work with the other half.
  • On a lightly floured work surface with a lightly floured rolling pin, roll one half of the dough out into a rectangle. Roll the dough very thin—about 1/16th of an inch (1.5mm). If the dough keeps shrinking back as you try to roll it out, lightly cover it and let it rest for 5 minutes, then try again.The gluten just needs to relax a bit. Keep at it!
  • Using a ruler and a pizza cutter, cut the dough into small rectangles about 3 x 1.5 inches in size. Carefully transfer the crackers to the prepared baking sheet(s).
  • Repeat with the second half of dough.
  • Dock (poke holes in) the crackers several times with a fork. Brush with olive oil, then sprinkle with “everything bagel seasoning” and lightly pat the seasoning in to the cracker so it will stick.
  • Bake until golden brown and crispy, about 9–12 minutes. To ensure even browning, rotate the baking sheet(s) halfway through baking.
  • Let crackers cool completely on the baking sheet(s) set on a cooling rack. Crackers need several minutes of cooling before they taste crispy.
  • Store in an airtight container at room temperature in a dry place for up to 2 days. To re-crisp crackers, spread them on a baking sheet and bake at 350°F for 10 minutes. Cool completely before serving.