Rye Crackers
Crisp, snappy rye crackers with a deep, earthy flavor and a delicate crunch. These thin, rustic crackers are surprisingly easy to make at home and pair beautifully with cheese, smoked salmon, or a simple spread of butter. A wholesome snack that beats anything from a box.
For 6 servings
- prep
Preheat the oven and prep the baking sheets.
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- mix · ~1 min
Mix the dry ingredients.
1.In a large bowl, whisk together the rye flour, all-purpose flour, salt, and caraway seeds.2.Stir until evenly combined. - mix · ~2 min
Add the oil and water to form a dough.
1.Pour in the olive oil and warm water.2.Stir with a wooden spoon until a shaggy dough forms.3.Switch to your hands and knead in the bowl until the dough comes together into a smooth ball (1-2 minutes).TIPIf the dough feels too dry, add water a teaspoon at a time until it holds together. - rest · ~10 min
Rest the dough.
Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. This relaxes the gluten and makes rolling easier.
- prep · ~5 min
Roll the dough paper-thin.
1.Divide the dough in half. Keep one half covered while you work with the first.2.Place the dough on a sheet of parchment paper and press into a flat disc.3.Cover with a second sheet of parchment paper and roll out to a 1/16-inch thickness (about 10x12 inches).4.Peel off the top parchment and transfer the bottom sheet with the dough to the baking sheet.TIPRoll evenly to avoid burnt edges. Thinner equals crispier. - prep · ~2 min
Score and dock the dough.
1.Use a pizza cutter or sharp knife to lightly score the dough into rectangles (about 2x4 inches) without cutting all the way through.2.Prick each cracker a few times with a fork to prevent puffing.3.Sprinkle the surface with a pinch of flaky sea salt. - bake · ~16 min
Bake the crackers until crisp and golden.
Bake for 14 to 16 minutes, rotating the pan halfway through, until the crackers are dry, firm, and the edges just begin to darken. Keep a close eye on them in the last two minutes, as rye flour browns quickly.
TIPFor perfectly crisp crackers, turn off the oven and let them sit inside with the door cracked for 5 minutes as the oven cools. - other
Cool completely for maximum crispness.
Transfer the crackers to a wire rack to cool completely. They will continue to crisp up as they cool. Once cool, snap along the score lines into individual pieces.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roll the dough to a uniform 1/16-inch thickness for even baking and crispness.
- 2Docking the dough with a fork prevents air bubbles and keeps crackers flat.
- 3Watch the crackers closely in the last 2 minutes—rye flour browns faster than white flour.
- 4Let crackers cool completely on a wire rack before snapping; they crisp further as they cool.
- 5Store in an airtight container at room temperature for up to 1 week; re-crisp in a 300°F oven for 3 minutes.
- 6If dough feels dry, add warm water 1 teaspoon at a time until it holds together without being sticky.
Adapt it for your goals.
Seed-topped
Sprinkle with sesame seeds, poppy seeds, or flaxseeds before baking for added texture and a nutty flavor.
gluten freeGluten-free
Replace all-purpose flour with a gluten-free blend and add 1/2 teaspoon xanthan gum; the crackers will be more delicate but still crisp.
herb infusedHerb-infused
Add 1 teaspoon dried rosemary or thyme to the dry ingredients for an aromatic, savory cracker perfect with soft cheese.
Why this is on our healthy list.
Rich in Fiber
Rye flour provides dietary fiber that supports digestive health and helps keep you full longer.
Lower in Fat
Made with just 2 tablespoons of olive oil, these crackers are a lighter alternative to many store-bought snacks.
No Added Sugar
This recipe contains no refined sugar, making it a wholesome choice for savory snacking.
Source of Minerals
Rye flour contributes magnesium, phosphorus, and B vitamins, important for energy metabolism.
Frequently asked questions
No, the 10-minute rest is crucial—it relaxes the gluten so the dough rolls out thin and doesn't shrink back during baking.
