If you love crackers but want to skip all the preservatives, this Crunchy Whole Wheat Cracker Recipe is for you! These crackers are simple to make, easy to customize, and so delicious.
You can add them to a variety of Charcuterie boards I have posts for. Or how about dipping them in beet hummus, for an even lighter snack? This homemade crackers recipe is so much better than packaged crackers. You are going to love these!

What makes these crackers so good?
For one thing, you can rest easy knowing that these crackers, unlike store-bought crackers have no preservatives. Generally, the longest my crackers last in the house is about 3-5 days, so need to add in extra preservatives. The beauty of homemade cracker recipes if you get to choose what ingredients you add and the quality.
These whole wheat crackers are surprisingly simple to make. If you have never made homemade crackers, you are going to be pleasantly surprised at what an easy recipe this is and how quickly they can be made.
Because you are making these in your kitchen, you can customize them how you like. Not only can you use the seeds and nuts you want, but you can also choose the shape. If you are doing themed boards or meals, cut these out with your favorite cookie cutters and they will match your theme!

Ingredients
- Whole wheat flour- I used spelt flour, but you can also use red or white whole wheat. Rye is also really good in these crackers as well.
- Salt- I like to use kosher salt for this recipe. Sea salt is also really delicious.
- Nuts and seeds- There are so many options for this. I used sesame seeds, chia seeds, flax seeds, pumpkin seeds, and sunflower seeds. You can also use poppy seeds, and other nuts like pecans, walnuts, or hazelnuts. If you use more nuts, it will give these delicious crackers a nice nutty flavor. I will explain more about this in the section below.
- Garlic powder and onion powder- These will only add a little dimension to the flavors in the crackers.
- Chilled butter- I know some recipes call for olive oil or other vegetable oils, but I really prefer butter. The way I can it makes a nice flaky cracker that is delicious!
- Water- This variable will depend on how dry your dough is. I will give my standard recipe depending on humidity, temps, etc. You may need a little more. I will note this in the recipe box.








How to make- food processor
- Add dry ingredients to a food processor bowl. This includes the seeds and nuts. Pulse to mix. If you are in the market for a food processor, this Cuisinart has been my workhorse for years now!
- Cube the chilled butter and add this to the food processor. Pulse several times to break up the butter into pea-sized chunks.
- Add in the water and pulse again to combine. When you pinch the dough, it should just come together.
- Roll the dough quickly on a piece of parchment paper. Then cut it into the shape you want. I generally do squares to minimize waste.
- Place on a cookie sheet and bake.
- If the crackers didn't pull apart when they were breaking, break them apart when they are cool enough to handle. Mine always shrink just a touch and pull apart, so I never have to worry about that.
- Let them cool completely at room temperature.
How to make- no food processor
- Grate frozen butter and place it back in the freezer until you are ready to use it.
- Mix together the dry ingredients in a bowl. If the nuts are large, chop them prior to mixing.
- Add the grated butter to the dry ingredients. Mix well.
- Last, pour in the water and mix to combine.
- Roll, cut, and bake as noted above.

Notes
- This dough needs to stay chilled until it hits the oven. This is what will make a delicious, flaky cookie. Keeping it chilled is pretty simple. Just make sure everything is ready to go before you start. This will help the process move quickly and efficiently.
- It doesn't take much water to moisten the dough, be careful dumping in too much. Only add in the amount suggested.
- I like to use a pizza cutter to cut the dough. It is so easy! Simply roll the cracker dough out thin, then cut. You can also use a ruler to keep things straight if imperfections bug you.
- I like thinner crackers, so I make sure the dough is rolled thin before cutting. Make sure they are thin to produce a crunchy cracker.
- Make sure the oven is preheated before you start making the crackers. If the butter starts to melt this will keep them from being flaky too!
- There are so many types of nuts and seeds you can add in, just make sure whatever you use is chopped really small and it is in the amounts listed. On your first time making them, you might want to make them as I did, then branch out after you get a feel for them.
- You can also add in 2 tablespoons of parmesan cheese if you want to make cheese crackers. They won't overpower the crackers but add some delicious flavor.
- You can also add a teaspoon of bagel seasoning for added flavor. I do this occasionally and love it.
- If you want to make these vegan crackers, swap the regular butter out for vegan butter.
How to use the crackers
- Let me tell you right now, my favorite way to serve these crackers is on a cheese board! They are delicious with a wide variety of cheese!
- These are delicious snacks, so how about pairing them with your favorite fruit or vegetable?
- These seed crackers are also really good on their own for snacking.
- These are the best crackers to serve with a little peanut butter on top too!

Crunchy Whole Wheat Cracker Recipe
Ingredients
- 2 cups whole wheat flour If you are new to wheat flour, you can also use a blend of 1 cup of whole wheat flour and 1 cup of all-purpose flour.
- ¾ teaspoon salt plus more for sprinkling on top.
- ¼ cup seeds and nuts I used a blend of almonds, walnuts, and flax seeds.
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 8 tablespoons chilled butter If you are not using a food processor, freeze your butter.
- ½- ⅔ cup ice water
Instructions
Food Processor Directions
- Preheat oven to 400 degrees.
- Add the seeds and nuts to your food processor. Pulse it several times to break them up into smaller pieces. To this add the flour, salt, garlic powder, and onion powder. Pulse to combine.
- Cut the butter into ½-inch chunks and pulse several times to break the butter into pea-sized pieces.
- Add in the water and pulse to combine. Pinch a handful of the dough together to make sure it holds together.
- Turn out the dough onto your surface and quickly knead it until it comes together.
- Roll the dough on a piece of parchment to about 1/16th of an inch thick.
- Cut the dough into squares or whatever shape you want. Then place the parchment onto your pan and into the oven. You can sprinkle with a little extra salt if you like. This is something I recommend.
- Bake for 15-18 minutes. You may need to go a little longer depending on how thick the dough is.
- Remove it from the oven and let them cool just slightly. Break the crackers into pieces and let them cool completetly.
Instructions without a food processor
- You will want to either chop up or break up the nuts into small pieces. Add in the flour, salt, garlic powder, and onion powder.
- Grate your butter and mix it with the dry ingredients. Pour in the water and mix it as well.
- Follow the steps above for rolling and baking.
Notes
- This dough needs to stay chilled until it hits the oven. This is what will make a delicious, flaky cookie. Keeping it chilled is pretty simple. Just make sure everything is ready to go before you start. This will help the process move quickly and efficiently.
- It doesn't take much water to moisten the dough, be careful dumping in too much. Only add in the amount suggested.
- I like to use a pizza cutter to cut the dough. It is so easy! Simply roll the cracker dough out thin, then cut. You can also use a ruler to keep things straight if imperfections bug you.
- I like thinner crackers, so I make sure the dough is rolled thin before cutting. Make sure they are thin to produce a crunchy cracker.
- Make sure the oven is preheated before you start making the crackers. If the butter starts to melt this will keep them from being flaky too!
- There are so many types of nuts and seeds you can add in, just make sure whatever you use is chopped really small and it is in the amounts listed. On your first time making them, you might want to make them as I did, then branch out after you get a feel for them.
- You can also add in 2 tablespoons of parmesan cheese if you want to make cheese crackers. They won't overpower the crackers but add some delicious flavor.
- You can also add a teaspoon of bagel seasoning for added flavor. I do this occasionally and love it.
- If you want to make these vegan crackers, swap the regular butter out for vegan butter.
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