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Common Crackers

Name: Common Crackers
Prep time: 15 min
Total time: 27 min
Yield: 6 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour (plus extra for dusting); 0.5 tsp baking powder; 0.25 tsp salt (fine, for dough); 0.5 tsp sugar; 2 tbsp butter (cold, cut into small cubes); 4 tbsp water (ice cold)

RATING

4.4/5(48)

TASTE SCORE

4/10

Crisp, flaky, and delicately salted homemade crackers that snap with a satisfying crunch. These classic American pantry staples come together with just a handful of simple ingredients — flour, butter, a touch of leavening, and water. Roll them whisper-thin for that signature light, airy texture, then bake until golden. Perfect alongside soups, chowders, or simply spread with butter.

PREP

15m

COOK

SERVES

1 OZ

149 cal

SERVINGS

INGREDIENTS

For 6 servings

1.5 cupall-purpose flour · plus extra for dusting½ tspbaking powder¼ tspsalt · fine, for dough½ tspsugar2 tbspbutter · cold, cut into small cubes4 tbspwater · ice cold

NUTRITION · PER SERVING

149

CALORIES · 1 OZ

Protein3g · 8%

Carbs24g · 64%

Fat4g · 24%

Fiber1g

Sugar0g

Saturated fat2g

Cholesterol10mg

Sodium169mg

Potassium35mg

Phosphorus41mg

How we calculate →

METHOD · 11 STEPS

prep
Preheat oven and prep baking sheet.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
mix
Combine the dry ingredients.
In a mixing bowl, whisk together the all-purpose flour, baking powder, 0.25 teaspoon fine salt, and sugar until well blended.
mix
Cut in the cold butter.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter bits scattered throughout.
TIPWork quickly so the butter stays cold — this creates flaky layers in the crackers.
mix
Form the dough with ice water.
Drizzle in ice cold water, one tablespoon at a time, tossing with a fork after each addition. Gather the dough into a ball — it should hold together when pressed without being sticky. Add an extra teaspoon of water only if too crumbly.
rest · ~10 min
Rest the dough briefly.
Flatten the dough into a small disc, wrap in plastic, and let it rest at room temperature for 10 minutes. This relaxes the gluten and makes rolling easier.
prep
Roll the dough paper-thin.
On a lightly floured surface, roll the dough into a large rectangle, as thin as possible — about 1/16 inch thick. The dough should be nearly transparent. Trim the edges to form a neat rectangle.
TIPThinner dough equals crispier crackers. Don't be shy — really stretch it thin.
prep
Cut and dock the crackers.
Using a sharp knife or pizza cutter, cut the dough into 1.5-inch squares. Transfer squares to the prepared baking sheet, leaving a small gap between each. Prick each cracker 2-3 times with a fork to prevent puffing.
prep
Brush and salt the tops.
Lightly brush the top of each cracker with a tiny amount of water using a pastry brush. Sprinkle the flaky sea salt evenly over the crackers.
bake · ~12 min
Bake until golden and crisp.
Bake in the preheated oven for 10-12 minutes, rotating the pan halfway through, until the crackers are lightly golden at the edges and crisp to the touch.
TIPWatch closely after the 10-minute mark — thin crackers can go from golden to burnt quickly.
rest
Cool completely on a wire rack.
Transfer the crackers to a wire rack and let them cool completely. They will crisp up further as they cool.
serve
Serve or store in an airtight container.
Enjoy the crackers immediately, or store in an airtight container at room temperature for up to a week.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the butter ice-cold until it goes into the flour; warm butter will yield dense, not flaky, crackers.
2
Roll the dough to about 1/16 inch thick — nearly see-through — for the signature light, airy crunch.
3
Use a fork to dock each cracker 2–3 times; this prevents air bubbles from ruining the flat, crisp texture.
4
Watch the crackers closely after 10 minutes of baking; thin edges can burn in seconds.
5
Cool crackers completely on a wire rack before storing; trapped steam will soften them.
6
Store in an airtight container at room temperature for up to one week; do not refrigerate.
7
For extra-uniform crackers, trim the rolled dough into a neat rectangle before cutting squares.

RECIPE VARIATIONS

Adapt it for your goals.

Herb & Pepper

Add 1 teaspoon dried rosemary or thyme and 1/2 teaspoon cracked black pepper to the dry ingredients. The herbs add aromatic depth, perfect for serving with aged cheese or pâté.

Cheese Crackers

Reduce butter to 1 tablespoon and mix in 1/4 cup finely grated Parmesan or sharp cheddar before adding water. The cheese adds savory richness and a golden color, ideal as a snack on their own.

Whole Wheat

Replace half the all-purpose flour with whole wheat flour and increase water by 1–2 teaspoons. The nutty flavor and extra fiber make these a heartier, more wholesome accompaniment.

Everything Bagel

After brushing with water, top with a mix of sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and flaky salt. This gives classic bagel flavor to a crisp cracker.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Low in Sugar

With only 1/2 teaspoon of sugar in the entire batch, these crackers are a savory, low-sugar alternative to packaged snacks.

✓

Controlled Sodium

By using a modest amount of salt in the dough and a light sprinkle on top, you control the sodium level, avoiding the high salt content of commercial crackers.

✓