Fennel & Sea Salt Crackers
Crisp, golden homemade crackers studded with aromatic fennel seeds and finished with a gentle sprinkle of flaky sea salt. These elegant, buttery crackers come together in under 30 minutes and are perfect for cheese boards, dips, or enjoying on their own as a light snack.
For 24 servings
- prep
Preheat oven and prepare baking sheets.
1.Preheat the oven to 375°F (190°C).2.Line two large baking sheets with parchment paper. - mix · ~5 min
Mix the dough.
1.In a medium bowl, whisk together all-purpose flour, 1.5 tsp fennel seeds, and 0.25 tsp sea salt.2.Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.3.Drizzle in ice cold water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.TIPWork the butter quickly so it stays cold — this creates flaky layers in the crackers. - rest · ~10 min
Chill the dough briefly.
Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 10 minutes to let the gluten relax.
TIPChilling the dough makes it easier to roll out paper-thin without springing back. - prep · ~5 min
Roll out the dough.
1.Divide the chilled dough in half. Place one half on a lightly floured sheet of parchment paper.2.Roll the dough into a rectangle roughly 1/16 inch thick — almost translucent.3.Slide the parchment with the rolled dough onto a baking sheet.4.Repeat with the remaining dough on the second baking sheet.TIPRoll the dough directly on the parchment to avoid breaking the crackers when transferring. - prep · ~3 min
Score and season the crackers.
1.Lightly brush each sheet of dough with olive oil.2.Sprinkle the remaining 0.25 tsp sea salt and 0.5 tsp fennel seeds evenly over the surface.3.Use a fork to dock the dough all over — this prevents air bubbles.4.Score the dough into desired cracker shapes using a knife or pizza cutter, but do not separate.TIPDon't skip docking — it keeps the crackers flat and crisp instead of puffing up. - bake · ~14 min
Bake until golden and crisp.
Bake for 12-14 minutes, rotating baking sheets halfway through, until the crackers are lightly golden brown and firm to the touch.
TIPWatch closely after 10 minutes — thin crackers can go from golden to burnt quickly. - rest
Cool and break into pieces.
Let the crackers cool completely on the baking sheets. Snap along the scored lines to separate into individual crackers.
TIPCooling on the sheet lets them crisp up further. If any edges are soft, return to the oven for 2 more minutes. - serve
Serve or store.
Arrange the crackers on a serving board with cheese and fruit, or store in an airtight container at room temperature for up to 5 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest texture, keep the butter and water ice-cold and work the dough quickly.
- 2Roll the dough to an even 1/16-inch thickness for uniformly crisp crackers.
- 3Dock the dough thoroughly with a fork to prevent large bubbles from forming during baking.
- 4Rotate the baking sheets halfway through baking for even golden browning.
- 5Let crackers cool completely on the sheet before snapping — they continue to crisp as they cool.
- 6Store in an airtight container at room temperature; if they soften, re-crisp in a 300°F oven for 3-5 minutes.
Adapt it for your goals.
Herb and black pepper
Add 1 tsp dried rosemary or thyme and 1/2 tsp freshly cracked black pepper to the flour for an earthy, peppery twist that pairs beautifully with soft cheeses.
whole grainWhole grain
Replace half the all-purpose flour with whole wheat or spelt flour for a nuttier flavor and added fiber.
seed swapSeed swap
Substitute fennel seeds with an equal amount of caraway, cumin, or sesame seeds to change the aromatic profile.
veganVegan
Use 4 tbsp cold vegan butter or coconut oil in place of dairy butter for a fully plant-based version.
spicy chiliSpicy chili
Add 1/4 tsp cayenne pepper or red pepper flakes to the flour for a subtle heat that contrasts the salty-sweet fennel.
Why this is on our healthy list.
Aids Digestion
Fennel seeds are traditionally used to support digestion and reduce bloating, making these crackers a gentle snack.
Lower in Sugar
Unlike many store-bought crackers, this recipe contains no added sugar, relying on the natural flavors of butter, fennel, and sea salt.
Portion-Controlled Snacking
Because you cut the crackers yourself, you can easily make them small and satisfying, helping with mindful eating.
Simple, Whole Ingredients
Made with pantry staples like flour, butter, and seeds — no preservatives, artificial flavors, or stabilizers.
Frequently asked questions
The dough may have been rolled too thick, or the crackers were not baked long enough. Roll to 1/16-inch thickness and bake until firm and golden, then cool fully on the sheet.
