Cracker
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 50
- Carbohydrates g 6.7
- of which sugars g 0.2
- Protein g 1
- Fats g 2.1
- of which saturated fat g 0.31
- Fiber g 0.2
- Sodium mg 68
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 15 min
- Makes: 60 pieces
- Cost: Low
- Note More than 2 hours for rising
PRESENTATION
Crackers have a pretty cool story that stretches all the way back to 1801 in Milton, Massachusetts. Really interesting stuff. These homemade crackers kicked off as a basic road-friendly snack using just water, flour and a pinch of salt. And you know what? Folks discovered that baking this simple dough into super thin sheets makes for a crispy and golden snack that's easy to pack and even easier to munch on. The name "cracker"—super fitting—comes from that crack or crunch you hear when you take a bite. A big part of making awesome homemade crackers is poking little holes in the dough before baking, so you don't get big air pockets. That tiny step really gives these snacks their tender yet crunchy bite.
While crackers are everywhere nowadays, their roots are solidly American. Lots of folks still love easy cracker recipes that keep things super simple and tasty. For anyone wanting to switch it up from the classic saltine cracker recipe, there are a bunch of ways to jazz up the flavor. Some people love tossing in cheese for cheddar crackers—super cheesy. Others might go a little sweeter, like with graham crackers. And really, the basic process of making crackers at home stays pretty much the same: roll the dough thin, pierce it, and bake until it's crispy and just a tad moist inside.
These snacks are great for so many things. Scooping up dips? Perfect. A base for toppings? For sure. Or even just munching plain. The charm of savory snacks like these comes from how light and crunchy they are—pretty hard to resist. With homemade crackers, you know exactly what's in your food, and you can really really taste that fresh, golden flavor. Honestly, store-bought snacks sometimes miss that. Whether you are into artisan crackers or just want something simple and crispy, making your own crackers at home is seriously rewarding. Plus, they're a healthy snack anytime, satisfying those cravings for something tasty and light. You can't go wrong.
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INGREDIENTS
- Ingredients for 60 crackers
- Type 00 flour 4 cups (500 g)
- Extra virgin olive oil ½ cup (120 g)
- Brewer's yeast 1 ½ tsp (4 g)
- Fine salt 1 ½ tsp (10 g)
- Water ¾ cup (180 ml)
- for brushing
- Extra virgin olive oil 3 spoonfuls
- Water 2 spoonfuls
- Fine salt to taste
How to prepare Cracker
To prepare the crackers, sift the flour into a bowl 1. Pour some water (taken from the total recipe amount) into a small bowl and add the dried yeast, then mix for a few seconds until the yeast is completely dissolved 2. Pour the yeast and water mixture into the flour 3.
In the rest of the water, dissolve the salt 4, then add the extra virgin olive oil to the flour 5 and start kneading, adding the water a little at a time 6 occasionally.
When you have combined all the ingredients 7, transfer the mixture onto a work surface and knead until you have a smooth and homogeneous dough, which you will shape into a round form 8. Place the dough in a bowl and cover it with plastic wrap 9.
Let the dough rise for two hours, until it doubles in volume 10. Now, with a pasta machine, roll out the dough until you get sheets no thicker than 1/16 inch 11. Cut the irregular edges with a straight pasta cutter to obtain strips 2 1/3 inches wide 12.
Divide the strips with a fluted pasta cutter so they are 4 3/4 inches long 13. With the tines of a fork, make a vertical line exactly in the middle of the cracker's length 14, then with a skewer, make five holes on each of the two parts divided by the line 15.
Line a baking sheet with parchment paper and place the cracker shapes on top, which you will lightly brush with an emulsion of water and oil 16; if desired, sprinkle the crackers with fine salt 17. Bake in a preheated static oven at 392°F for about 12 minutes (the crackers should be slightly golden on the edges) 18. As soon as you take them out of the oven, remove them immediately from the tray to prevent latent heat from continuing the cooking and darkening them too much. Once cooled, you can enjoy your homemade crackers!