These homemade artisan crackers are perfect for cheese boards, holiday entertaining, easy snacks, and everything in between. With just a handful of pantry ingredients, you can create crisp, flavorful gourmet crackers at a fraction of what you'd pay for specialty crackers.
What Are Homemade Artisan Crackers?
Homemade artisan crackers are thin, crispy crackers made from a simple dough of flour, olive oil, water, and seasonings. They bake up golden brown with a delicate crunch that pairs beautifully with cheeses, dips, and spreads. Whether you're building a cheese board for guests or just looking for a new recipe to try, these crackers are surprisingly easy to make.
Why You'll Love These Homemade Artisan Crackers
- Easy to customize with your favorite seasonings, herbs, seeds, and cheeses.
- Stores well for days in an airtight container, making them perfect for make-ahead entertaining.
- Perfect for gifts from the kitchen, especially when packaged in mason jars or cellophane bags with a handmade label.
Ingredient Notes
All-Purpose Flour: Creates a crisp cracker with just the right amount of crunch.
Olive Oil: Adds richness and helps create that delicate snap.
Baking Powder: Gives the crackers a lighter texture.
Salt: Use fine table salt or fine sea salt in the dough so it distributes evenly. Save flaky sea salt for sprinkling on top before baking.
Egg Wash: Creates a golden brown finish and helps toppings stick.(Can be omitted for egg free option)
Optional Toppings: Sesame seeds, poppy seeds, flaky sea salt, or everything bagel seasoning.
Equipment You'll Need
- Large bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Cooling rack
How to Make Homemade Artisan Crackers
Prepare the Dough
In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center of the dry ingredients and pour in the olive oil and water. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
Once the dough starts coming together, use your hands to gently knead it in the bowl until no dry flour remains. The dough should feel soft, smooth, and easy to handle. If it feels sticky, sprinkle in a little more flour. If it seems dry or crumbly, add a teaspoon of water at a time until it comes together.
Divide Dough
Turn the dough onto a lightly floured surface and divide dough into two equal portions. Working with one portion of dough at a time makes it much easier to roll thinly.
Roll the Dough
Roll the dough as thin as possible on a lightly floured surface. This is the most important step in the entire recipe. If the dough is too thick, the crackers won't be crisp.
Transfer the rolled dough to a parchment paper-lined baking sheet,. I like to keep it in large slabs to create a more artisan looking homemade cracker.
Add Toppings
Brush the surface of the dough lightly with egg wash. Flaky sea salt, sesame seeds, and parmesan cheese are delicious topping options. Sprinkle the toppings evenly over the surface, then gently press them into the dough with your hands so they stay in place as the crackers bake.
Bake
Bake until the crackers are golden brown around the edges and dry in the center. Depending on how thinly the dough was rolled, this will typically take 10 to 12 minutes.
Watch carefully during the final few minutes. Thin areas may brown faster than thicker areas.
Cool and Break Into Pieces
Allow the baked slabs to cool on the pan for about 5 minutes. Once they're cool enough to handle, break them into rustic pieces by hand.
Allyson's Tip
The secret to bakery-style homemade artisan crackers is rolling the dough thinner than feels comfortable. Most first-time cracker makers stop too soon. I aim for about ⅛-inch thick or even slightly thinner. If you can almost see the countertop through the dough, you're probably in the sweet spot. That thin dough creates the crisp texture that makes these crackers taste like something you'd find at a specialty shop.
Flavor Variations
Everything Bagel Crackers
Top the crackers with bagel seasoning before baking for a savory snack that's perfect with cream cheese.
Parmesan Herb Crackers
Add grated parmesan cheese and chopped fresh herbs to the dough for extra flavor.
Spicy Crackers
A little garlic, onion,red pepper flakes and flaky salt for a cracker with just the right amount of heat.
Storage Instructions
Store cooled crackers in an airtight container at room temperature for up to one week.
If you're making them ahead for entertaining, they can be baked several days in advance and stored until you're ready to serve.
They also make wonderful gifts packaged in mason jars or cellophane bags tied with ribbon.
How to Sell Homemade Artisan Crackers
When I sell homemade artisan crackers, I package them in clear cellophane to highlights the flavor. They're a great way to offer customers a non-sweet option. Since these have a longer shelf life than many baked goods, I can make them ahead of time. Best of all, they're made from inexpensive ingredients, making them a profitable addition to a cottage bakery menu.
Frequently Asked Questions
Can I use whole wheat flour?
Yes. You can replace part of the all-purpose flour with whole wheat flour for a heartier flavor and texture.
Why aren't my crackers crispy?
The most common reason is that the dough wasn't rolled thin enough. Next time, roll the dough a little thinner before baking.
Can I make these without the egg wash?
Absolutely. The egg wash mainly helps toppings stick and creates a deeper golden color. You can substitute olive oil instead.
Can I freeze homemade crackers?
Yes. Once cooled, store them in a freezer-safe airtight container for up to three months.
Homemade Artisan Crackers (Easy Olive Oil Recipe)
Ingredients
- 2 cups flour 9 ounces, 255 grams
- ⅔ cup water 5.3 ounces, 150 grams
- ⅓ cup olive oil 2.7 ounces, 75 grams
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 egg for egg wash
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and add the olive oil and water. Stir until a shaggy dough forms.
- Knead the dough gently in the bowl or on a lightly floured surface until it comes together into a smooth ball. If the dough feels dry, add a teaspoon of water at a time. If it's sticky, dust lightly with flour.
- Divide the dough into two equal portions. Working with one portion at a time makes it easier to roll the dough very thin.
- On a lightly floured surface, roll the dough as thin as possible, about 1/16 to ⅛ inch thick. For the crispiest crackers, aim for paper-thin dough. Transfer the rolled dough to the prepared baking sheet, keeping it in large slabs.
- Brush the surface lightly with egg wash. Sprinkle evenly with your desired toppings, pressing larger toppings gently into the dough so they adhere during baking.
- Bake for 10 to 12 minutes, or until the crackers are golden brown around the edges and dry in the center. Thin spots may brown a little more quickly, which adds to the artisan look.
- Allow the baked slabs to cool on the pan for about 5 minutes. Break them into rustic pieces by hand, then transfer to a cooling rack to cool completely.
- Store the cooled crackers in an airtight container at room temperature for up to one week.
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Have you tried these homemade artisan crackers? Leave a comment below and let me know your favorite topping combination.
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