Rosemary Rye Homemade Crackers

These gorgeous homemade crackers are 100% worth the effort. They're filling, nutrient-dense, perfectly crunchy, and so, so, so yummy. These rye crackers only take about ten minutes of active prep time and less than ten minutes in the oven.

Using a round cookie cutter will give you some seriously stunning crackers worthy of any fancy spread, but you can totally play around and go crazy with your shapes. The sky's the limit. Another thing I love about this recipe? These cuties store like an absolute dream in a mason jar and make for a super unique, delicious gift.

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This homemade cracker recipe is great all year, but it's a serious hit around the holidays.

The rustic flavor of rye pairs perfectly with a bit of spelt, olive oil, and rosemary. It's a simple, elegant flavor combination perfect for pairing with olives or soft, spreadable cheese.

Jump to:

• Ingredients
• Homemade cracker recipe
• Variations
• Storage
• Pro tip
• Related
• Recipe

Ingredients

Homemade cracker recipe

1. In the bowl of a standing mixer fitted with the dough hook (or a large mixing bowl) whisk together the flours and salt. Add the water and 2 tablespoon of olive oil. Turn the mixer to low (speed 2) and mix for 5-6 minutes, until the dough is thoroughly combined. If kneading by hand: mix ingredients in the mixing bowl. Turn the dough out onto a lightly floured work surface and knead for 8-10 minutes.
2. Shape the dough into a large ball and divide it into two equal portions. Cover with oiled plastic wrap or a damp towel and let rest for 45 minutes to an hour.
3. While the dough rests, preheat the oven to 450º F. Lightly dust two cookie sheets with flour or cornmeal; set aside.
4. Roll out the dough with a lightly floured rolling pin, one ball at a time, until the dough is almost paper-thin. It helps to start by flattening the dough with your hand. Use a cookie cutter to cut desired shapes from the dough. Place the crackers on the prepared baking sheet evenly spaced apart. 
5. Poke each cracker with the tines of a fork to prevent puffing. Brush the tops of the crackers with the remaining olive oil with a silicone pastry brush. Sprinkle with rosemary, sea salt, and coarsely ground black pepper.
6. Bake cookie sheets one sheet at a time for 7-9 minutes, until the crackers are golden brown. Cool on the cookie sheet for 20 minutes before transferring to a wire rack.

Kitchen Tip: Use a kitchen scale! You'll get spot-on results every single time you bake, and you can kiss washing those pesky measuring cups goodbye. Don't have and don't want to invest in a kitchen scale? I totally get it- just make sure to whisk up your flour in the bag to get it nice and fluffy before spooning it into your measuring cup. Level everything off with the back of a knife; don't pack.

Variations

These homemade rye crackers are super adaptable-

• Seasonings - swap out the rosemary for thyme, everything seasoning, or add some minced garlic! Want to keep them super simple? These crackers are delish with a hefty pinch of sea salt.
• Whole Wheat - can't find spelt flour? Substitute whole wheat at a 1:1 ratio. You may need to add a little extra water to the dough; make sure you end up with an "oops, I left the lid off the play-doh" texture.
• Butter - you can absolutely make these beauties with melted butter; just swap for the olive oil at a 1:1 ratio.

Looking for more homemade cracker recipes? These sesame sourdough crackers are everything.

Storage

These rye crackers store great in an airtight container for up to seven days.

Freeze any leftover cracker dough for up to three months in oiled plastic wrap in a freezer-safe container. Thaw in the refrigerator overnight before rolling, cutting, and baking.

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