Homemade Wheat Thins Style Crackers

Homemade Wheat Thins Style Crackers

Easy homemade whole wheat crackers that taste remarkably similar to Wheat Thins! Thin, crunchy, and salty -- you will love these crackers!


About 8 ounces of crackers


1 1/4 cups whole wheat flour
1/2 teaspoon salt
1 1/2 tablespoons sugar
1/4 teaspoon paprika
4 tablespoons (1/2 stick) cold butter, sliced
1/4 cup water
1/4 teaspoon vanilla
Salt, for topping


1. Combine flour, 1/2 teaspoon salt, sugar, and paprika in a medium bowl. Cut in butter with a fork or pastry blender, until small crumbs form. Or, combine the dry ingredients and butter in a food processor bowl and pulse until crumbly.

2. Make a well in the center, and add the water and vanilla. Stir to mix, then use clean hands to knead a few times, just enough to form a ball of dough. (Add just a tad more water, only if needed.) Divide dough into two pieces and cover with a clean towel.

3. Lightly grease two 11x15-inch baking sheets* and sprinkle lightly with salt. Preheat oven to 400 degrees.

4. On a lightly floured counter, roll each piece of dough into a thin rectangle approximately 11x15 inches. (Be sure to lightly flour the dough as you roll, so it doesn't stick to the counter!)

5. Transfer the sheet of dough to the baking sheet. Use a pizza cutter or sharp knife to cut dough into squares. Trim edges if desired. Sprinkle tops with salt.

6. Bake at 400 degrees for 5-10 minutes, until crisp and lightly browned. Crackers will become more crispy as they cool, so don't over-bake! (Remove edge crackers that are getting too dark if the middle crackers aren't quite done yet, and continue baking.)

7. Remove baked crackers from sheets and cool on a wire rack. Serve warm or cool, plain or with dips or  and store leftover crackers in a sealed bag or container.

Rolled out cracker dough
Roll out the dough to fit your baking sheet, place on the sheet, and then cut with a pizza cutter into squares

Homemade Wheat Thins Style crackers

Homemade Wheat Thins Style crackers

Additional Notes: 

*I used stainless steel, but you can use whatever you have. Other options include lining the sheet with parchment paper or a silicone baking mat, or using a baking stone (increase baking time if using a baking stone).

Original recipe ingredients from King Arthur Flour Whole Grain Baking cook book. Instructions and photos are my own.

The un-trimmed edges, a perfect snack
I don't trim the edges before baking, so we snack on these first! :)

Preparation Time: 

15-20 minutes

Cooking Time: 

5-10 minutes

Tammy's Review: 

These crackers are very good! They taste quite similar to Wheat Thins.

I think these crackers are fairly easy to make. When you consider the high price of a box of "real" Wheat Thins, these crackers are well worth the time!

Yes, it's a small chunk of time. I estimate 15-20 minutes to make the crackers, and then 5-10 minutes to bake. And then there's the clean-up. But the kids can help make these, and have a great deal of fun with it, too!

And, the amount of work involved can be reduced if you use a food processor to blend the butter into the flour.

I made a double batch right from the start because it's nice to have some crackers left over after the children get done snacking. ;)

Homemade Wheat Thins Style crackers


I'm looking forward to making these, as well as tortillas and chocolate cake, during the upcoming Days of Unleavened Bread. Now to begin the de-leavening process!


These crackers are delicious! I love they're salty crunch and whole grain flavor. My only complaint is that they are not as easy to make as I thought they would be after reading the recipe. At first, the dough was so dry that I couldn't get it to form a ball, so I added a little more water. I must have added too much because it was a challenge to roll the dough out thinly enough without it sticking to the counter or tearing. It was easier to roll out the second half of the dough, and I think this recipe will continue to become easier to make as I practice more. Thanks for a tasty recipe, Tammy!


Surprisingly, almost shockingly, easy, and flavorful! Love! This was my first shot at making crackers, and Im very happy with the results. The kids love them, too. We enjoyed them with fresh chicken salad on top. Only thing I changed is that I added a pinch of pepper and onion powder, and I used my rolling pin to gently press the salt down a bit before baking. I made a double batch, so glad I did, or we'd have no leftovers!

Love the idea of cutting and baking the entire piece of rolled dough, instead of setting each individual cracker one at a time. Wouldve never occured to me to do it that way :) thanks!


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