Whole Wheat Seeded Crackers

Makes four 10-by-4 1/2-inch crackers

Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy.


  • 1 ¼ cups whole wheat flour, plus more for dusting

  • cup sesame seeds, toasted

  • ½ teaspoon coarse salt

  • ¼ cup extra-virgin olive oil

  • 1 teaspoon honey

  • 9 to 11 tablespoons water


  1. Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.

  2. In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.

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