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Black Marble
  • Writer's pictureTammy

Seeded Crackers

“Tired of buying crackers from the store, not knowing what all those ingredients are listed on the side panel? Rather know, and change something not so healthy into a healthier option? These are the cracker for you! You can add any topping or mix-in you would like, perfect when paired with my Roasted Pepper Hummus!”

Seeded Crackers

Servings: 100 Crackers

Prep Time: 20 Minutes

Cook Time: 12 Minutes


  • 3 cups all-purpose flour or a mix of all-purpose and whole grain flours

  • 2 teaspoons sugar

  • 2 teaspoons salt

  • 4 tablespoons extra-virgin olive oil

  • 1 cup water

  • 1 teaspoon coarse sea salt

  • 1/4 -1/2 cup sunflower seed kernels (optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt)


Place a rack in the lower third of the oven and heat to 450°F.

Sprinkle a baking sheet lightly with flour and set aside.

In a medium bowl, whisk together the flour, sugar, and salt.

Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.

Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.

Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.

Brush the surface of the dough very lightly with water. Sprinkle with sunflower seeds and coarse salt.

Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. (See Additional Notes below for additional ideas for toppings and flavorings.)

Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.

Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It’s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.

Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you’re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.


Other Ideas for Toppings: dried herbs, chili powder, and ranch dressing seasoning.

Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles coarse cornmeal. Proceed with adding the oil and water as directed.

"Great served with dips, salsas, hummus, or a slice of your favorite cheese!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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