These quick and easy homemade rustic crackers are full of “snap!” and so delicious that I just had to share the recipe with you!

They take no effort and are perfect as a snack or addition to a platter of appetizers.

Rustic Homemade Cracker Recipe

They’re crunchy, golden brown, and have just the right amount of salt.

You’ll want to eat them naked, with cheese, or try them with our Lemon Chive Goat Cheese Dip or our Burrata Artichoke Dip Recipe.

These are ideal for laying out on our football serving trays at game night, surrounded by your favorite cheese selection. While we’re on the topic, check out this fun idea for easy game day football whoopie pies.

Reasons to Love These Rustic Homemade Crackers

Ingredients and Supplies

Rustic Homemade Cracker Recipe - Ingredients and Supplies

How To Make Rustic Homemade Crackers

Here are the super simple steps to making your very own baker-style crackers that will take your platters to the next level!

Step 1: Make the dough

Preheat the oven to 400 degrees. In a bowl, combine the flour, salt, and baking powder. Mix them through.

Rustic Homemade Crackers - Make the Dough

Next, add the olive oil and water and mix them through the dry ingredients until you have a dough ball. Mix only until everything is just incorporated.

Rustic Homemade Crackers - Make the Dough

Step 2: Roll out the dough

Divide the dough in half and roll it out directly on two ungreased cookie sheets.

I love using the little silicone rolling pin I bought for my daughter. It matches my big one, and we like to cook together.  But this little rolling pin is absolutely perfect for rolling out the cracker dough on the baking sheets.  The small size helps me get the dough nice and thin while avoiding the bent lips on the ends of the pan.

If you don’t have a rolling pin? No problem! Just use your fingers to stretch and push the dough into shape. The rustic look you get using your fingers only adds to the charm of the homemade crackers.

Rustic Homemade Crackers - Roll the Dough

Tip:  Rolling dough directly on a baking sheet can be tricky. The pan tends to slide around the counter.  To solve this problem, put a Silpat under your baking pan.  If you don’t have a Silpat, just use a barely-damp dish towel. It works wonders!

Rustic Homemade Crackers - Prep a Baking Sheet

Step 3: Egg wash and top the crackers

Once the dough is rolled thin, brush the egg wash over the surface of the crackers and sprinkle with the toppings of your choice.

I love using kosher salt and fresh rosemary or Parmesan cheese.  But poppy seeds, sesame seeds, garlic salt- just about any herbs or spices- are lovely.  Experiment with your favorite flavors.

Rustic Homemade Crackers - Add Toppings

Step 4: Cut out the crackers

Use a sharp knife or pizza cutter to cut the dough into squares.

Rustic Homemade Crackers - Cut Out Crackers

Step 5: Bake the crackers

Bake for 10 minutes, until the crackers are golden and crispy.  Let cool and devour!

Rustic Homemade Crackers - Bake Crackers

I loved serving these rustic crackers alongside our Burrata Artichoke dip recipe, at our recent book club gathering.

Burrata Artichoke Dip Recipe

Tips and Substitutions

Rustic Homemade Cracker Topped with Parmesan

FAQs

What flour is best for crackers?

You can use all-purpose flour for a lighter, smoother cracker and a mixture of all-purpose and wholewheat if you’d prefer something with more crunch and texture.

Can you freeze homemade crackers?

Yes, you can! Pop them in an airtight container, and they will freeze for about 2 months.

Why aren’t my crackers crispy?

They have likely been left out for too long and absorbed moisture. In this case, place your crackers back into the oven for 5 minutes or until they have dehydrated and got their “snap” back.

Is it worth it to make your own crackers?

It is if you are looking for a cost-effective, healthy, and artisanal-looking alternative to store-bought crackers.

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Homemade Rustic Crackers

Customize your crackers by adding in your preferred spices and herbs, then serve them with your favorite cheeses, dips, or spreads. Don't they look delicious?
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Snack
Cuisine: American
Servings: 6 servings
Calories: 258kcal

Ingredients

  • 2 cups flour
  • cup water
  • cup olive oil
  • ½ t salt
  • 1 t baking powder
  • Egg wash one egg beaten with 2 T water
  • Toppings of your choice

Instructions

  • Preheat oven to 400 degrees.
  • In a bowl, combine the flour, salt, and baking powder.  Mix to combine the dry ingredients.
  • Add the olive oil and the water, and mix until a ball of dough has been formed.  No need to knead–just mix until the ingredients are incorporated.
  • Divide the dough in half.  Roll out the dough directly on two ungreased cookie sheets.  I love using the little silicone rolling pin. It is absolutely perfect for rolling out the cracker dough on the baking sheets.  The small size helps me get the dough nice and thin while avoiding the bent lips on the ends of the pan.  (Don’t have a rolling pin?  No problem!  Just use your fingers to stretch and push the dough into shape.  The more rustic look you get using your fingers only adds to the charm of the homemade crackers.)
  • Once the dough is rolled thin, brush the egg wash over the surface of the crackers, and sprinkle with the toppings of your choice.  I love using kosher salt and fresh rosemary, or Parmesan cheese.  But poppy seeds, sesame seeds, garlic salt — really, just about any herbs or spices — are wonderful.  Experiment with your favorite flavors.
  • Use a sharp knife or pizza cutter to cut the dough into squares.
  • Bake for 10 minutes, until the crackers are golden and crispy.  Let cool and devour!

Notes

Tip:  Rolling dough directly onto a baking sheet can be tricky; the pan tends to slide around the counter.  To solve this problem, put a Silpat under your baking pan. If you don’t have a Silpat, just use a barely-damp dish towel.  It works wonders!

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 267mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.1g | Calcium: 46mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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