Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can substitute up to half the all-purpose flour with whole wheat for a nuttier flavor and more rustic texture. For a 100% whole wheat cracker, you may need to add a touch more water as whole wheat flour absorbs more moisture.

My crackers aren't crispy enough. What went wrong?

The most common reason for soft crackers is insufficient baking time or thickness. Make sure you're rolling the dough very thin (around 2mm) and baking until light golden all over. Also, allow them to cool completely on the baking tray, as they continue to crisp up during cooling.

Can I make these crackers gluten-free?

Yes! Replace the all-purpose flour with a good quality gluten-free flour blend. You may need to adjust the water slightly, as gluten-free flours absorb moisture differently. The dough might be a bit more fragile to work with, but the results are still delicious.

How can I tell when the crackers are perfectly done?

Look for an even, light golden color across all your crackers. If they're still pale, they'll be soft rather than crisp. The edges should be slightly darker than the centers. Remember that smaller or thinner pieces will brown faster, so you may want to remove those earlier.

Homemade Artisan Sesame Sea Salt Crackers Recipe

Description

These homemade artisan crackers feature a satisfying crisp texture and a rich, nutty flavor from white sesame seeds and sea salt. Made with simple pantry ingredients and baked until golden, these crackers are perfect for pairing with cheese platters, dips, or enjoyed solo as a gourmet snack. The easy, customizable recipe comes together quickly and results in crackers that are far more delicious than store-bought options.

Ingredients

Units Scale

Cracker Dough:

1 cup plain flour / all-purpose flour, plus extra for rolling out
1/4 tsp cooking salt (kosher salt)
1 tbsp white sesame seeds
1/3 cup water (just regular tap water)
2 tbsp extra virgin olive oil

For Sprinkling / Spraying:

1 tbsp white sesame seeds
1/2 tsp salt flakes (see Note 1 for substitutions)
Olive oil spray (see Note 2 for substitutions)

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Instructions

Preheat the oven – Preheat your oven to 200°C / 400°F (180°C fan-forced) to ensure an even and hot baking environment for the crackers.
Mix the dough – In a bowl, combine the flour, 1 tbsp sesame seeds, and 1/4 tsp cooking salt. Make a well in the center and pour in 1/3 cup water and 2 tbsp olive oil. Use the handle of a spatula to mix until just combined into a shaggy dough.
Knead and roll the dough – Lightly flour your counter. Scrape the dough onto the surface, knead a few times until smooth, and bring it together into a ball. Divide in half. Roll one half to a 3mm (1/8″) thick oval. The shape isn’t crucial; thinness is key for crispness.
Sprinkle toppings – Lay a piece of baking paper (parchment paper) on a cutting board. Transfer the rolled dough to the paper. Sprinkle with half the additional sesame seeds and salt flakes. Roll again to 2mm (1/12″) thickness for crispier crackers.
Cut the crackers – Using a pizza cutter or knife, cut the dough into 5cm (2″) squares; it’s fine if the edge pieces are smaller. Do not move the pieces, as the dough is very thin. Slide the parchment (with dough) onto a baking tray. Repeat rolling, topping, and cutting with the other half of the dough.
Bake the crackers – Spray the dough pieces lightly with olive oil. Bake both trays for 12 minutes. Remove trays, rearrange the more golden pieces from the edges to the center for even baking, then bake for another 8 to 10 minutes until all pieces are light golden (pieces should not be white).
Cool and serve – Take the trays from the oven and leave the crackers to cool directly on the tray for about 20 minutes. Once cooled, transfer to a serving platter or store. Enjoy with dips, cheese, or on their own.

Notes

For salt flakes, if unavailable, use a slightly heaped 1/4 tsp cooking/kosher salt or 1/8 tsp levelled table salt. Only have table salt? Use half the amount of cooking salt listed.
No olive oil spray? Lightly brush the dough with olive oil before cutting into pieces.
The dough is forgiving and easy to roll thin; use extra flour as needed to prevent sticking.
If using a knife to cut, press straight down (do not drag), to avoid tearing the dough.
Smaller or thinner pieces will brown more quickly—remove as needed for even baking.
Store cooled crackers in an airtight container for 3-4 days. Refresh in the oven if they lose crispness.
Best enjoyed freshly made for maximum flavor and crispiness.

Nutrition

Serving Size: 1/5 of recipe (about 6-8 crackers)
Calories: 110
Sugar: 0.3g
Sodium: 320mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4.2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg