Seeded Crackers
A simple seed and flour dough rolled thin and cooked for 25 minutes into crisp, nutty crackers. Ten servings in 35 minutes.
Photograph credit: seed crackers by anasegota · CC0 1.0 · Flickr
Homemade crackers are dough rolled thin, and thinness is the entire skill. A cracker that is 2 mm thick snaps, while one at 5 mm is hard and dry.
Mix the flour, seeds, salt and oil with warm water to a firm dough. It will feel rough, and that is correct. Rest it for 5 minutes, then roll between two sheets of baking paper to avoid adding more flour.
Cut or score it into squares before it goes in the oven, since crackers shatter if you cut them after. Prick each one with a fork to stop big bubbles forming.
Cook at 180°C for 25 minutes, turning the tray halfway, until golden. The ones at the edge colour first, so lift them off early. If your oven runs hot, check at 18 minutes. Cool on a rack, where they crisp further. Add rosemary, black pepper or a little grated parmesan to the dough to vary the flavour from batch to batch.
What People Ask
How long does Seeded Crackers take to make?
About 35 minutes in total — 10 minutes of preparation and 25 minutes of cooking. The recipe serves 10.
What are the key tips for making Seeded Crackers?
Roll the dough very thin. Score before cooking. If your oven runs hot, check at 18 minutes. Remove the edge crackers first.
What should I serve with Seeded Crackers?
Cheddar; Hummus; Soup; Smoked salmon.
How should Seeded Crackers be stored?
Keeps in an airtight tin for up to 1 week.
Is Seeded Crackers suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
The Method for Seeded Crackers
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Heat the oven to 180°C / 355°F. Mix the flour, seeds and salt, then stir in the oil and water to a firm dough. Rest for 5 minutes.
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Roll the dough very thin between two sheets of paper. Peel off the top sheet, slide the dough on a tray and score into squares.
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Prick with a fork, sprinkle with the flaky salt and cook for 25 minutes until golden. Cool on a rack.
Tips That Matter
- Roll the dough very thin.
- Score before cooking.
- If your oven runs hot, check at 18 minutes.
- Remove the edge crackers first.
Serve It With
Cheddar · Hummus · Soup · Smoked salmon
Storage
Keeps in an airtight tin for up to 1 week.
Seeded Crackers Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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