Looking for an alternative to the preservatives in commercial crackers, I began the quest to make my own.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
12
Yield:
36 crackers
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the canola oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes.

    Advertisement
  • Preheat an oven to 375 degrees F (190 degrees C).

  • Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork.

  • Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.

Nutrition Facts

129 calories; protein 2g; carbohydrates 15.9g; fat 6.5g; sodium 291.5mg. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2011
This recipe is an absolute treasure for any caraway/rye lover. I've never made crackers before and it should go without saying that the final product depends on how thick you roll them and how long you bake them. Mine were all over the board. I rolled the first batch too thick and they turned out dense and heavy with an almost cookie like texture. The thinner I rolled them, the crispier the wafer. The longer I baked them, the crispier the wafer. In all honesty, I actually preferred them a little dense. The caraway flavor stood out more compared to those that were cripsy and made for an irresistible snack. Read More
(49)

Most helpful critical review

Rating: 3 stars
03/08/2011
I found that the crackers were a little doughy, had no snap. Is this what others have found, I even baked for an extra 5 minutes elevated on a cooling rack, in order to circulate the the air in the oven. Easiest way to spread dough is put it in-between two sheets of parchment paper, roll it out as thin as you want, transfer crackers and parchment paper onto baking sheet. Read More
(18)
30 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
04/28/2011
This recipe is an absolute treasure for any caraway/rye lover. I've never made crackers before and it should go without saying that the final product depends on how thick you roll them and how long you bake them. Mine were all over the board. I rolled the first batch too thick and they turned out dense and heavy with an almost cookie like texture. The thinner I rolled them, the crispier the wafer. The longer I baked them, the crispier the wafer. In all honesty, I actually preferred them a little dense. The caraway flavor stood out more compared to those that were cripsy and made for an irresistible snack. Read More
(49)
Rating: 4 stars
09/13/2010
I'd actually rate this about 4.5 but that option wasn't available. I used olive oil ww flour for the white 1/2 the salt called for I didn't have onion or garlic powder so I squeezed in two or three nice size cloves of garlic. I needed more water as well. After rolling it out I put my pepper mill on as course as it would go and ground lots of pepper on top then gently rolled the rolling pin over it to push the black pepper in. Baking took a little longer. yummy and the pepper goes especially well with cheese. Read More
(41)
Rating: 5 stars
08/12/2009
Great recipe! I like the way the onion garlic and caraway combine for flavor. Thanks for the recipe! Read More
(38)
Advertisement
Rating: 5 stars
09/27/2010
This recipe is definitely a keeper! It took me a few tries to get the hang of how to handle the dough but once I started to get the hang of it they were looking better and better. It's tricky to get them thin but they're better if they are thin. Thank you! Read More
(23)
Rating: 5 stars
02/24/2011
I have made these twice now and we love them. I followed the recipe exactly except I didn't use the caraway seed because I don't care for it. This was the first time I ever made crackers. Today I had to add a litttle more water will be making these many more times. Read More
(19)
Rating: 5 stars
02/24/2011
Loved these! I tried to roll the dough through my pasta machine but the dough was just too dry and I couldn't get it to work. I rolled by hand as thin as I could. These were very good - thanks! Read More
(18)
Advertisement
Rating: 3 stars
03/08/2011
I found that the crackers were a little doughy, had no snap. Is this what others have found, I even baked for an extra 5 minutes elevated on a cooling rack, in order to circulate the the air in the oven. Easiest way to spread dough is put it in-between two sheets of parchment paper, roll it out as thin as you want, transfer crackers and parchment paper onto baking sheet. Read More
(18)
Rating: 5 stars
02/01/2011
PERFECT! We loved the caraway flavor! No changes were needed and the timing was perfect. I made three different sizes to fit the shapes of the cheeses we are using. I did sprinkle them with salt as we enjoy our crackers salty. This was the first time I had ever made crackers and I really enjoyed the new experience. Thank you BigShotsMom for sharing your PERFECT recipe! Read More
(17)
Rating: 5 stars
12/21/2010
These are very easy a fun to make. Thanks! Read More
(13)
Advertisement