Wheat Thins From Scratch

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4.85 from 20 votes

Make your own copycat Wheat Thins at home!

Course Crackers

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 227kcal

Author Tracy

Equipment

Ingredients

2 cups whole wheat flour
1/2 cup bread flour
2 tablespoons sugar
2 tablespoon wheat germ
1 tablespoon ground flax seed
1/4 teaspoon baking soda
1 teaspoon find ground salt plus more for final dusting
1 tablespoon barley malt syrup
6 tablespoons cold unsalted butter cut into cubes
1/4 - 1/2 cup cold water
1-2 teaspoons coarse ground salt

Instructions

Pre-heat oven to 400 degrees. Cut 2 pieces of parchment paper to fit baking sheet (or sheets if using two different sized sheets) and set aside.
In a food processor, add the flour, sugar, wheat germ, flax seed, baking soda, salt Pulse a couple of times until well combined.
Add the malt barley syrup and cold cubed butter and pulse a few times until dough becomes crumbly. While food processor is running, add the water very slowly , 1/4 cup to start and let it blend for about 15 seconds. If a ball of dough doesn't form, add just a tablespoon more at a time and let blend for 5-10 seconds. Stop once a dough ball forms.
Remove dough from food processor and separate the dough in half. Add one half to one of the pre-cut parchment papers. Shape the dough into a rectangle and then roll it out with a rolling pin, keeping the shape as close to a rectangle as possible. Roll as thin as possible, about 1/16 or 1/8 of an inch. The dough may be a little sticky, use a little wheat flour on your rolling pin to keep it from sticking.
Once dough is rolled out very thin, use pastry wheel to trim dough to even, straight edges. Use the trimmed dough to fill in other areas of dough to make rectangle on parchment paper. Roll flat and trimp. Repeat until dough is as close to an even rectangle as possible.
Use pastry wheel to cut dough into 1 1/2 - 2 inch strips. Then again to create squares. Approxiately 8 colums and 8 rows. Pierce each square twice with a fork.
Gently transfer parchment paper to baking sheet. Bake in baking sheets in oven for 7-10 minutes or until edges of crackers begin to brown.
Let crackers completely cool and then store in an airtight container for up to two weeks.

Video

Notes

Yield:

Approximately 160-170 crackers. The serving size is about 20 crackers.

Equipment:

Food Processor: Not required, but will make creating the dough much easier. If you don't have a food processor, you can mix it all by hand. First mix the dry ingredients, then cut in cubed butter with a pastry cutter. Add barley malt syrup, and mix, and then slowly add the cold water mixing until it all is well combined and a dough forms.

Pastry Wheel: A butter knife or pizza cutter will work, too!

Substitutions:

Flours: You can omit the bread flour if you don't have it and use all whole wheat flour. But I wouldn't use more than 1/2 cup of bread flour, otherwise, you will begin to lose the wheat flavor.

Wheat Germ and Flaxseed: You can substitute the flaxseed for wheat germ. You can also use all flaxseed for wheat germ, although wheat germ is definitely the priority of the two.

Barley Malt Syrup: This adds additional flavor to the dough, but if you do not have it, you can omit it. You will just need to use a little more water.

Nutrition