Make your own homemade, easier than you think, Wheat Thins From Scratch with just 6 simple ingredients!
If you had to chose just one cracker to only have the rest of your life, what would it be? My husband's choice: Triscuits. My daughter's choice? Graham Crackers. My choice? Wheat Thins, hands down. Which is why of course we had to learn how to make our own Wheat Thins From Scratch!
Ingredients Needed:
As with most cracker recipes, the ingredients themselves are very simple.
- Whole Wheat Flour - All purpose or another kind of flour will work. However, then they wont be Wheat Thins! My favorite whole wheat flour brand is Bob's Red Mill.
- Butter - I like salted butter for this recipe. But you can also use unsalted and then just add a lil more salt to your recipe.
- Sugar - white granulated. Using a brown sugar will add a molasses flavor to your cracker.
- Salt - kosher is our preferred although a table salt works fine, too. Just see note for conversion.
- Paprika - Trust me, it adds the right flavor!
- Water
Do you already have everything you need in your pantry?
Step-by-Step Instructions
As with most of our cracker recipes, what's going to make them really easy to make, is a food processor. It just saves so much time and effort. Plus, you can use it for so many other recipes. If you do any cooking from scratch, it's really one of the most helpful kitchen appliances to have around. (This is the one we love!)
BUT if you don't have one, you can still make the dough by hand. But I do also suggest this handy dandy little tool for cutting in the butter.
Step 1: Add flour, sugar, salt, and paprika to the food processor.
OR: Add it all to a regular bowl and give a good mix.
Step 2: Add the cut up butter and then blend.
OR: Add cubed butter to bowl and then cut in the butter with the pastry cutter until crumbled dough is formed.
Step 3: While blending, just add the water until a doughy ball begins to form. Start with a 1/4 cup of water and add a little more at a time while a dough forms.
OR: Add water a little bit at a time to your dough in a bowl and mix until a dough forms.
Step 6: Once you have your dough, remove it from the food processor and then it's just rolling out bits of the dough (on a lightly floured surface) super thin (think the thinner the better - you'll get a nicer crunch on the cracker) and piercing the individual crackers with a fork.
You can use a knife to cut, a pizza cutter, or we love this little pastry cutter!
Step 7: Add these little guys on parchment lined baking sheets with a final sprinkle of salt before popping them in the oven to bake.
Step 8: Baked at 400 degrees for about 5-7 minutes until the edges begin to brown and then done!
Ahhhh delicious crispy, salty, Wheat Thins From Scratch!
Our Other Favorite Crackers
Sourdough Sesame Rye Crackers From Scratch
Enjoy! If you make any of my recipes please let me know, I love to hear it! Find me on Facebook, Instagram, and Pinterest!
Wheat Thins From Scratch
Equipment
Ingredients
- 2 1/2 cup whole wheat flour
- 3 tablespoons sugar
- 1 teaspoon salt plus more for final dusting
- 1/4 - 1/2 teaspoon paprika I usually do a scant 1/2 teaspoon
- 8 tablespoons unsalted butter cut in to tablespoon pads
- 1/4 - 1/2 cup cold water
Instructions
- Pre-heat oven to 400 degrees and line large baking sheets with parchment paper.
- In a food processor, add the flour, sugar, salt, and paprika and pulse once.
- Add the tabbed butter and blend then scrape down the sides. adding the water slowly, 1/4 cup at a time, while blending until a dough forms.
- On a clean floured (if necessary, my dough is usually butter filled enough to not need added flour) surface, roll out small batches of the dough at time, as thin as you can. Cut out 1 1/2 - 2" squares and then poke with a fork.
- Using a baking spatula, transfer the squares to the parchment lined baking sheets and bake for 5-7 minutes keeping an eye on them because if you've gotten them nice and thin, they'll cook nice and fast!
- Remove from oven when edges begin to brown slightly and transfer to a cooling rack.
- Crackers will last in an air tight container at room temperature for a week or two, or will freeze up to two months.
I was happy to find these and really wish that they worked for us. I wonder if it was because I used White Whole Wheat Flour? 1/2 cup of water left the dough really dry. By the time (I think) I added enough by hand, they were difficult to roll thin which I'm sure is the culprit of them not being crisp after baking. I turned off my oven and allowed them to cool in the oven hoping they would crisp up. Yours look delicious! Rating reflects that I tried the recipe as written and it did not work out for me.
So sorry to hear that this didn't work for you, Jessica. The flour shouldn't have made a difference, but not being able to roll it thinly enough definitely is why they didn't get crispy. Did you use a food processor or do it all by hand and cut in the butter? I'm surprised that with all of the butter it wasn't soft enough to roll out. 🙁
Yummy! We're big fans of crackers here too. I tried making them once. Let's just say always pay attention to which jar is baking soda and which is baking powder!!
I've not make crackers like this for ages, a great reminder to make my own again - so delicious and so frugal to make your own.
I'm listing all things I can spread over this wonderful thins. Love this homemade version!
I did not realise how easy these were to make. I spend soooooooo much money buying thins like these.