The first time I told my husband I was making crackers I remember he sort of did a double take then looked at me and said “why”? It is true that I enjoy boxed crackers as much as anybody but to make them for myself, using my own ingredients and knowing exactly what goes into them, that’s what made the idea of making my own appealing. Homemade crackers will not last several months in your cabinet but that’s because they don’t have all the chemical preservatives that store-bought do. And that my friends is a good thing! Besides when crackers taste this good they aren’t around for long anyway!
Homemade crackers are so much easier to make than I had ever thought! I’ve made a few varieties in my day but these garlic and thyme are by far one of my favorites. They are outrageously good eaten alone but slather on some spreadable garlic & herb cheese and trust me when I say the taste is pure heaven!
However you eat them you won’t be able to stop at just one. They’re that good!
Garlic & Thyme Crackers
1 cup all purpose flour
1 cup wheat flour (plus more for dusting)
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1/2 cup water
1 egg white (slightly beaten)
Preheat oven to 350 degrees.
Combine all ingredients up to the egg white in mixer bowl. Mix with dough hook attachment until dough forms. If you do not have a mixer with attachment you can mix all ingredients by hand it will just take a bit longer for the dough to form.
Let dough rest in bowl for at least 30 minutes.
Dust rolling surface with wheat flour. Roll out about 1/4 of the dough at a time till thin – about 1/8 inch thickness. Using sharp knife or pizza cutter slice crackers.
Place sliced dough on parchment lined cookie sheets. Lightly brush slices with egg white and sprinkle with sea salt.
Bake crackers in preheated oven for 12 – 17 minutes.
The baking time on these vary depending on the thickness of the dough and the speed of your oven. I tend to bake mine longer as I like them crispy. I over baked a batch once where the crackers were very brown and my husband actually liked those even better! You obviously just don’t want them burnt.
Sprinkle sea salt sparingly before baking. The first time I made these I didn’t think it seemed like enough salt so I added more which made crackers that were way too salty!