This Homemade Wheat Thins recipe was surprisingly easy to make! Made with whole wheat flour, these wheat thins are a healthy snack that will help you eat more whole grains. I absolutely love how they turned out!
I've been on a "make-everything-I-can-at-home" kick and still going strong.
I've also successfully made the following:
- Whole Wheat Sandwich Bread
- Almond Milk
- Non-dairy Yogurt (Can you even believe it!!)
- Wheat Thins (this recipe)
Oh. My. Goodness.
Let's talk about this homemade wheat thins recipe. I absolutely loved how these little squares of goodness turned out and they were surprisingly easy to make.
The dough wasn't sticky and I was able to roll it out really thin for an amazingly delicious cracker that tasted like the real deal. I'm excited for my first batch to run out so that I can experiment with some different spices in the next batch. I'm thinking about even adding in some nutritional yeast to make a cheesy flavored cracker.
Savory. Sweet.
The possibilities are endless!
Ingredients
This wheat thins recipe has only 7 ingredients, one of which is water.
- 1 ¼ cup whole wheat flour
- ½ teaspoon salt
- ¾ teaspoon dried rosemary, minced
- 4 tablespoons non-dairy butter*
- 1 tablespoon maple syrup
- 3 tablespoons water
- Sea salt for topping
Get creative and share with me any new combinations you discover!
If you love crackers and want to try another homemade cracker recipe, make these whole wheat sesame crackers next!
How To Make Homemade Wheat Thins
- In a large bowl, whisk together the flour, salt and rosemary.
- Using a pastry cutter or two knives, cut in the butter until there are now pieces larger than a pea.
- Combine the maple syrup and water in a small bowl. Pour the wet ingredients into the dry ingredients and stir until combined. It might seem dry at first, but use your hands to keep incorporating the ingredients until you get a ball of dough.
- Preheat your oven to 350°F.
- On a silicone baking mat (or parchment paper) roll out ¼ of the dough at a time into a rectangle. Roll it as thin as possible! And then roll it even thinner!
- Use a long, sharp knife to cut the dough into squares or triangles. Make the crackers whatever size and shape you want. If you like perfect crackers, you will probably need to trim up the edges of your dough. Otherwise keep things rustic!
- Do step 6 with another ¼ of the dough so that you have two sets of crackers ready to bake. Pull the parchment paper onto baking sheets.
- Sprinkle the crackers with sea salt and slightly press the salt into the dough.
- Bake the crackers for 5-10 minutes until slightly browned. It's a long range of time because it all depends on how thin you roll your crackers. Mine usually take about 8 minutes. Be careful though because they can go from perfect to burnt in a short time.
- Repeat steps 6-9 for the rest of the dough.
- Break any crackers apart that are stuck together and let them cool on a separate plate.
- Store them in an air tight container.
Are Wheat Thins Vegan?
Yes! This recipe and the original wheat thins crackers made by Nabisco are vegan.
📖 Recipe
Homemade Wheat Thins Recipe
Ingredients
- 1 ¼ cup whole wheat flour
- ½ teaspoon salt
- ¾ teaspoon dried rosemary minced
- 4 tablespoons non-dairy butter*
- 1 tablespoon maple syrup
- 3 tablespoons water
- Sea salt for topping
Instructions
- In a large bowl, whisk together the flour, salt and rosemary.
- Using a pastry cutter or two knives, cut in the butter until there are now pieces larger than a pea.
- Combine the maple syrup and water in a small bowl. Pour the wet ingredients into the dry ingredients and stir until combined. It might seem dry at first, but use your hands to keep incorporating the ingredients until you get a ball of dough.
- Preheat your oven to 350 °F.
- On a silicone baking mat (or parchment paper) roll out ¼ of the dough at a time into a rectangle. Roll it as thin as possible! And then roll it even thinner!
- Use a long, sharp knife to cut the dough into squares or triangles. Make the crackers whatever size and shape you want. If you like perfect crackers, you will probably need to trim up the edges of your dough. Otherwise keep things rustic!
- Do step 6 with another ¼ of the dough so that you have two sets of crackers ready to bake. Pull the parchment paper onto baking sheets.
- Sprinkle the crackers with sea salt and slightly press the salt into the dough.
- Bake the crackers for 5-10 minutes until slightly browned. It's a long range of time because it all depends on how thin you roll your crackers. Mine usually take about 8 minutes. Be careful though because they can go from perfect to burnt in a short time.
- Repeat steps 6-9 for the rest of the dough.
- Break any crackers apart that are stuck together and let them cool on a separate plate.
- Store them in an air tight container.
John W. says
This is definitely on my list of recipes to try tomorrow! I've tried several cracker recipes and have been overall disappointed, but your description of the process here is very compelling!
Faith says
I hope it works out for you John! They're one of my favorites!