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Whether you need a simple snack idea or you’re looking to add a homemade touch to your cheeseboards and picnics, these artisan crackers are a tasty option everyone will enjoy!
They’re made with only a few ingredients, require minimal kneading, and, best of all, you don’t even need any fancy equipment (a rolling pin and you’re all set).
Serve the crackers as an appetizer alongside my creamy onion dip and your favorite crudités, or add them to lunchboxes, paired with cheese, hummus, and veggies. You can even skip the croutons and use them to top salads.
❤️ Why You’ll Love Artisan Crackers
- Easy one-bowl recipe anyone can make.
- Flatbread-style crackers are great for cheeseboards, lunchboxes, snack time, and appetizers.
- Uses only simple ingredients you likely already have.
- Crunchy and perfectly bite-sized.
Artisan Crackers Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Flour: Plain white (all-purpose) flour.
- Olive oil: I use extra virgin olive oil. You’ll need extra to brush on top of the crackers.
- Water: I use cold water.
- Maple syrup: To make them ever so slightly sweet.
- Oregano: Dried is best here.
- Sea salt: Goes in the dough and is sprinkled on top, too.
How to Make Artisan Crackers
- Prepare the dough: Mix the dry ingredients in a medium bowl, and add the wet ingredients. Knead for 1-2 minutes until you get a soft dough. Place it in the fridge for 30 minutes.
- Roll out the dough: You want it spread thin (about 2-3 mm or 1/8th inch). The thinner you can roll them, the crispier they will be. Trim away the sides to shape it into a rectangle.
- Cut out the crackers: Use a sharp knife or pizza cutter to trim the rectangular dough into equal-sized crackers. Mine were about 3x5cm each (1×2 inches), but you can cut them anyway you wish. Top the crackers with olive oil and sprinkle with sea salt.
- Bake. Preheat your oven to 215°C (419°F) and bake for around 15 minutes until golden brown. Allow them to cool on the baking sheet. Repeat with the remaining dough scraps.
Tips for Success
- Cool the dough before rolling it out.
- Cover your dough scraps while you shape the first batches so they don’t dry out.
- Leave the crackers to cool on the hot baking sheet for 5-10 minutes (to help get them extra crispy) before you get on with the next set.
Possible Variations
- Maple syrup: Cane sugar, granulated sugar, honey, coconut sugar, or light brown sugar.
- Toppings: Brush with olive oil or melted butter and sprinkle with sesame seeds, bagel seasoning, zaatar, paprika, chili flakes, or even cinnamon sugar.
- Oregano: Swap for nutritional yeast, finely grated Parmesan, onion powder, garlic powder, black pepper, rosemary, thyme, Italian seasoning, or basil.
Best Served with
How to Store Leftovers
Keep the crackers in an airtight container or zip-lock bag at room temperature. They will last 3-5 days.
FAQs
It’s possible they are slightly underbaked. You can stick them back in the warm oven, even after they cool, to bake them until golden brown. Let them cool on the hot baking sheet for the best results. The crackers will crisp up as they cool.
Stick the dough in the fridge after kneading for at least 30 minutes. This should make it easier to work with. Sprinkle a bit of flour on your work surface, rolling pin, and the dough before you start rolling.
Add a teaspoon more olive oil at a time, until you have a more workable dough.
Ovens can vary, so do be guided by the look of the crackers rather than the timing. When all the edges of your crackers are golden brown, and most of the surface, too, then it’s time to take them out (around 13-17 minutes).
The dough will spring back slightly when you roll it, this is normal.
The recipe requires minimal kneading, so I tend to knead by hand, but you can use a mixer if you prefer.
More Snacks
Snacks
Homemade Breadsticks
Appetizers
Homemade Cheese Crackers
Snacks
Cheddar Crackers
Appetizers
Parmesan Chips with Onion
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Artisan Crackers
Equipment
Ingredients
- 230 grams flour
- 2 tablespoons maple syrup
- 1 teaspoon sea salt
- 1 teaspoon oregano
- 125 ml water
- 30 ml olive oil
Topping
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
- Mix the flour, salt, and oregano in a medium-sized bowl.
- Add the maple syrup, water and olive oil.
- Knead until you have a smooth dough (it will be on the wet side).
- Allow to rest in the fridge for 30 minutes.
- Preheat your oven to 215°C (419°F).
- Sprinkle flour on a piece of parchment paper, the top of the dough, and your rolling pin.
- Roll out the dough until it's about 2-3 mm thick.
- Trim off the sides to get a large rectangular shape.
- Divide the rectangle into equal sized pieces. I cut it into 4×8 pieces.
- Brush the cut crackers with olive oil and sprinkle with sea salt.
- Bake for around 15 minutes until golden brown.
- Allow to cool on the warm baking sheet.
- Repeat the process with your dough scraps. Gather and roll them out. Trim them into rectangular crackers.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
