Is it really worth making crackers from scratch?

Absolutely. The difference is night and day—these homemade crackers are fresher, crunchier, and far more flavorful than anything off the shelf. Plus, you control every ingredient, making them as wholesome or decadent as you like.

Can I use just one type of flour?

Yes! All-purpose or whole wheat flour alone will work wonderfully. The mix of flours gives a more complex flavor, but don’t let missing one stop you from making these crackers.

How do I know if my crackers are done?

You want the crackers to be just golden around the edges and dry to the touch. They’ll crisp more as they cool, so don’t overbake. Watch the garlic bits closely, as they can brown fast.

Can I make these crackers vegan?

Definitely! Skip the egg white topping—brush with water or a bit more olive oil to help the seasoning stick. The crackers turn out just as tasty and crisp.

Homemade Everything Crackers Recipe

Name: Homemade Everything Crackers Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup / 100 g all-purpose flour; 3/4 cup / 100 g whole wheat flour; 1/4 cup / 30 g rye flour*; 6 1/2 tablespoons / 100 g warm water (6 tablespoons plus 2 teaspoons); 3 tablespoons / 42 g extra virgin olive oil; 1 teaspoon honey (optional); 1/4 teaspoon fine sea salt; 1 egg white; 2 tablespoons white sesame seeds; 2 teaspoons black sesame seeds; 4 teaspoons dried onion flakes; 1 tablespoon dried minced garlic; 2 teaspoons flake sea salt; 1 teaspoon nigella seeds; 1 teaspoon poppy seeds; 1/2 teaspoon caraway seeds

There’s something so satisfying about a crispy, flavorful cracker—especially when it’s homemade. These Homemade Everything Crackers pack a satisfying crunch, golden toasty flavor, and that irresistible savory spark from an “everything” seed blend. Whether you need a snack for busy weeknights, a pit-stop between meetings, or a crowd-pleasing party platter, these crackers are your new go-to. They’re shockingly simple to make, come together quickly, and keep beautifully for days. If you haven’t baked crackers at home before, prepare for an easy and addictively delicious surprise.

Why You’ll Love This Recipe

Ridiculously Easy: Don’t let homemade crackers scare you off—this dough is quick to mix, a breeze to roll, and bakes up fast. You’ll have a batch cooling on your counter before you know it.
Bold, Savory Flavors: That iconic everything seasoning transforms each bite into a garlicky, oniony, seedy snack that’s more exciting than any store-bought crackers.
Perfect Texture: Expect thin, crispy crackers that stand up to any dip or cheese—never crumbly, always satisfyingly snappy.
Totally Customizable: Switch up flours, seeds, or add-ins depending on your mood and pantry supply. No one will know you switched things up!
Great for Make-Ahead: Perfect to whip up on a Sunday so you have wholesome snacks for the week ahead.

Ingredients You’ll Need

Note: Just gather your ingredients and let’s get baking. Here’s what each brings to the table:

All-Purpose Flour: For structure—gives the crackers lift and lightness.
Whole Wheat Flour: Adds a lovely wholesome, hearty flavor (and a bit of fiber).
Rye Flour: Brings subtle earthiness. No rye? Swap in more whole wheat or all-purpose!
Warm Water: Binds everything and helps the dough come together. Use warm for an easier mix.
Extra Virgin Olive Oil: Gives a faint richness and makes for a tender, crisp cracker.
Honey (optional): Just a hint balances the savory seeds. Optional, but a small touch of sweetness rounds everything out.
Fine Sea Salt: Enhances every other flavor; essential for bringing crackers to life!
Egg White: Brushed on top, this is the secret glue that helps the everything seasoning stick—and gives a finishing sheen.
Everything Seasoning Blend: Literally everything good—white and black sesame seeds for nuttiness, dried onion flakes, minced garlic, flake sea salt, nigella seeds, poppy seeds, and caraway seeds for that “NY deli” pop.
- Tip: Make extra seasoning and keep that magic on hand for bagels, salads, or popcorn.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

No Rye? No problem! Use more whole wheat or all-purpose flour.
Go Gluten-Free: Use your preferred gluten-free flour blends. Add a pinch of xanthan gum for binding if needed.
Spice It Up: Add black pepper, chili flakes, or za’atar to the seasoning for a different experience.
Add Seeds In: Mix a scoop of seeds into the dough for a more textured, nutty cracker.
Sourdough Style: Replace 100g each flour and water with 200g sourdough starter for a tangy cracker—they’re fabulous.
Cheesy Crackers: Sprinkle a fine layer of Parmesan before baking for even more flavor.

How to Make Homemade Everything Crackers

Step 1: Make the Dough

Stir together all-purpose, whole wheat, and rye flours with warm water, olive oil, honey (if using), and salt. Knead gently until a smooth ball forms. If the dough feels crumbly, add a splash more water. If sticky, add a dusting of flour.

Step 2: Chill the Dough

Wrap the dough tightly and refrigerate it for at least 30 minutes (or overnight, if you’ve got some extra time).

Step 3: Mix the Everything Seasoning

Combine all seeds and spices in a bowl. This aromatic blend is what sets these crackers apart, so go generous!

Step 4: Prep for Rolling

Heat your oven to 350°F and line two baking sheets with parchment or silicone mats. Position your oven racks in the upper and lower thirds.

Step 5: Roll Out the Dough

Cut the dough in half, and keep one half chilling. Cut that half into four smaller portions. Roll each into a long rectangle—the thinner, the better (aim for about a credit card’s thickness). Use a rolling pin, or if you’re lucky enough, run it through a pasta machine.

Step 6: Shape and Top the Crackers

Lay out two cracker rectangles on each prepared baking sheet, spaced apart. Brush them with a frothy mix of egg white and water, then sprinkle a generous and even layer of everything seasoning over the top. Press lightly so all the flavorful bits stick.

Step 7: Bake

Bake for 10 to 14 minutes, rotating pans halfway through. You’re looking for golden edges and crisp texture. Keep a close eye—garlic and seeds can go from perfect to burned quickly!

Step 8: Cool and Crack

Cool briefly on the pan, then transfer to a rack. Once cool, break into shards, squares, or sticks—follow your cracker bliss.

Step 9: Repeat

Roll and bake the remaining dough. Eat some warm—chef’s privilege.

Pro Tips for Making the Recipe

Roll Thin, Roll Even: The thinner your dough, the crispier your crackers. Aim for consistent thickness, or you’ll have some soft spots.
Don’t Overbake: Garlic can get bitter quickly, so pull the crackers out as soon as they’re golden and crisp.
Store Seasoning: Double or triple the seasoning mix and keep some on hand; you’ll want to sprinkle it everywhere.
Customize Shapes: Rectangle, triangle, rustic shards—cut them however you like. A pizza cutter works beautifully.

How to Serve

These crackers practically beg for bold accompaniments:

Cheese Boards: Absolutely perfect with sharp cheddar, creamy brie, or goat cheese.
Dips and Spreads: Hummus, tzatziki, whipped feta, or a smoky eggplant dip are fantastic partners.
On-the-Go: Tuck them into lunchboxes or serve alongside soups for a crunchy contrast.
Appetizer Hero: Top with smoked salmon or a good olive tapenade for easy party bites.

Tip: Don’t be afraid to get creative—these crackers can handle strong flavors and big toppings.

Make Ahead and Storage

Storing Leftovers

Cool crackers completely before storing in an airtight container at room temperature. They’ll keep fresh and crisp for up to one week.

Freezing

For longer storage, freeze baked crackers in a well-sealed container or bag for up to a month. Thaw uncovered to retain crispness.

Reheating

If your crackers soften over time, simply pop them back into a 300°F oven for 4–5 minutes to revive their crunch.

Unbaked dough can also be held in the fridge (well-wrapped) for up to 24 hours—great for prepping ahead!

FAQs

Is it really worth making crackers from scratch?

Absolutely. The difference is night and day—these homemade crackers are fresher, crunchier, and far more flavorful than anything off the shelf. Plus, you control every ingredient, making them as wholesome or decadent as you like.
Can I use just one type of flour?

Yes! All-purpose or whole wheat flour alone will work wonderfully. The mix of flours gives a more complex flavor, but don’t let missing one stop you from making these crackers.
How do I know if my crackers are done?

You want the crackers to be just golden around the edges and dry to the touch. They’ll crisp more as they cool, so don’t overbake. Watch the garlic bits closely, as they can brown fast.
Can I make these crackers vegan?

Definitely! Skip the egg white topping—brush with water or a bit more olive oil to help the seasoning stick. The crackers turn out just as tasty and crisp.

Final Thoughts

Making your own Homemade Everything Crackers isn’t just delicious—it’s empowering. You get unbeatable flavor, a snappy crunch, and the flexibility to make each batch unique. Whether you enjoy them plain, topped, or dunked, these crackers bring big joy with surprisingly little effort. Step into your kitchen and see just how easy homemade can be. Give it a try—you’ll never want to go back to boxed!