Hello friends! I have a great appetizer recipe for you today. We’re making caraway rye crackers that you will definitely want to pair with my delicious hot Reuben dip (coming soon)!
The crackers are very easy to make and are sturdy enough to hold up to the delicious dip. Serve this crackers and dip combo at your next get together. They’re perfect for cooler weather entertaining!
You may also enjoy my spent grain crackers or my saffron crackers.
For ease of browsing, here are all of my appetizer recipes in one place. Thanks for stopping by!
What’s So Great About These Crackers
First of all, friends, homemade crackers are easy to make. Just because you can buy them in the store doesn’t mean you can’t make them at home.
And when it comes to specialty crackers like rye crackers, homemade may be your only option.
Here’s what makes these crackers so dang tasty:
- The recipe is written in grams, so it is very precise and almost impossible to mess up. Make sure you have a kitchen scale and these will come together in no time.
- They only contain 8 ingredients (not including the salt for sprinkling on top)
- They are easy to mix: everything goes into the
stand mixer at the same time to get mixed and kneaded (and yes, you can use a bread machine for mixing and kneading if you don’t have astand mixer ). - This recipe makes a very lot of crackers!
- Depending on how thin you roll them, these crackers are either crispy (rolled very thin) or crunchy (if rolled a little less thin).
- The caraway and salt make them flavorful enough to eat on their own, but a little Reuben dip never hurt anyone!
How to Make These Guys
The ingredient list is pretty straightforward. You may not have the rye flour or the caraway seeds, but I bet you have almost everything else.
Here’s an ingredient list with possible substitutions for you:
- rye flour
- whole wheat flour
- specialty flour such as 7 grain (optional) You can always just make up the difference by only using rye flour and whole wheat flour.
- baking powder gives them just a bit of puff so they don’t bake up too hard.
- warm water
- extra virgin olive oil: infused oils are nice and will bring a bit more flavor to your crackers. If you have one of those oil and vinegar stores near you, you’ll find many infused olive oils to choose from.
- caraway seeds: technically, you can leave out the caraway seeds, but I love the flavor. If you’re not a fan, consider subbing in some sesame seeds, nigela seeds, fennel seeds, or even poppy seeds
- kosher salt
- large flake finishing salt: you can absolutely sprinkle the tops of your crackers with kosher salt, but there are some really wonderful finishing salts out there you might enjoy. Maldon is a wonderful flaky salt from England, or consider sel gris or fleur de sel from France.
Mixing Method
Since everything goes into your mixer at one time, this recipe is made using the “straight dough” method.
Which is just shorthand for everyone into the pool at once.
Couldn’t be easier. Mix until combined and then knead for about 10 minutes.
Do be sure to let your dough rest for about an hour to allow the gluten to relax so they are easier to roll out.
This rest also allows the flour to fully hydrate before rolling.
You Have Questions? I Have Answers!
No they aren’t. The whole wheat flour contains gluten, and to a lesser extent, rye flour also contains gluten. There is really no way to make a gluten free rye cracker since rye contains gluten.
Yes! As written, this cracker recipe is naturally vegan.
To make rye crackers, you really need rye flour, but if you don’t have any, you can use 100% whole wheat flour or even a mixture of whole wheat and white flours to replace the amount of rye flour called for.
No worries at all. For rustic crackers, you can just bake full sheets, let them cool, and break them into irregular shapes. You can also cut them out with cutters. I like using a pizza wheel because there is no waste. No need to re-roll scraps.
In an airtight container, they should be fine at room temperature for 3-5 days. If they start to lose their crispness/crunchiness, you can spread them out on a pan and refresh them in a 350F oven for 1-2 minutes and let cool.
Since the moisture content in crackers is so low, there is no need to freeze them. But you can roll out your sheets of dough and freeze those to bake at your convenience. Well-wrapped, the dough should be fine in the freezer for 3-4 weeks. Bake them from frozen–no need to thaw.
Accompaniments
Of course, you can eat these crackers one after the other like Sandi Duncan used to eat her Wheat Thins, but I also have some recipes that would go well with these guys.
My red sauce, otherwise known as the best sauce to pour over a block of cream cheese, would be happy to sit upon these crackers for a ride up to your mouth.
Also consider making some savory fig jam to spread on the crackers along with some goat cheese. Nobody would be mad about that!
And if you’re a Southerner like me, pimento cheese is always an excellent idea. Enjoy!
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend. If you’re unsure, please read my post about how to use a food scale.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
I really hope you love these crackers, you guys!
If you make some, please share a photo with me before you devour them, either in the Pastry Chef Online Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe.
I’d also love to have you join my PCO newsletter, The Inbox Pastry Chef!
Thanks, and enjoy!
Caraway Rye Crackers
These crispy, crunchy caraway rye crackers have bold flavor from the caraway seeds. They're a perfect complement to any cheese, especially a Gruyere, and of course they're wonderful with Reuben dip too!
Ingredients
- 128 grams (1 cup) rye flour
- 64 grams (1/2 cup) whole wheat flour
- 64 grams (1/2 cup) 7 grain flour blend (or just use 128 grams of whole wheat flour)
- 150 grams (1/2 cup + 2 Tablespoons) warm water
- 22 grams (2 Tablespoons) extra virgin olive oil plus more for brushing (I used a blood orange infused oil)
- 8 grams (1 1/2 Tablespoons) caraway seeds
- 1/2 teaspoon baking powder
- 6 grams (very slightly generous 1 teaspoon) kosher salt
- Coarse salt for sprinkling, (I used Fleur de Sel)
Instructions
- Whisk the salt and baking powder into the flours thoroughly, then combine all the ingredients in the bowl of your stand mixer.
- Mix with the paddle attachment on low speed until the ingredients come together.
- Switch to the dough hook and knead for about 10 minutes. You will have a firm but slightly sticky dough.
- Wrap in plastic wrap and let sit out for an hour or so.
- Preheat the oven to 425F.
- Divide the dough into thirds. Keep the rest covered while working with each third.
- Roll out the first third of dough between 2 sheets of parchment. Get the dough as thin as you can, about 1/16" if you can manage it. You may have to remove the parchment and smooth it out occasionally if it gets wrinkles in it.
- Once the dough is as thin as you can get it, brush lightly with another 2 teaspoons of olive oil and sprinkle on just a bit of coarse salt.
- Use a pizza wheel or pastry cutter to cut the crackers into your preferred shapes/sizes.
- Bake for about 10 minutes, turning the pan once halfway through the baking time.
- The crackers are done when they start to turn a bit golden brown and are crisp. Usually the ones on the outsides are done first, so I take them off and let the rest finish baking. It could take anywhere between 8-13 minutes for the crackers to bake thoroughly so watch them like a hawk and be prepared to remove them in waves as they finish baking.
- Let the crackers cool on a wire rack.
- Repeat the process with the other two pieces of dough.
Notes
Ingredient Substitutions
If you don't like caraway seeds, you may leave them out or substitute with your favorite seeds such as fennel, sesame, nigela, or poppy seeds.
If you don't have a specialty flour such as 7 grain like I used, you can make up the difference in regular whole wheat flour.
Freezing
You can roll out sheets of dough, slice them into whatever shapes you want, and then freeze the sheets for up to 4 weeks. Bake from frozen. They may take a minute or two longer than usual.
Storing
Store in an airtight container for up to five days. If they get a little soft, refresh them in a 350F oven for 1-2 minutes and then let cool completely. They will recrisp nicely.
Recommended Products
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Nutrition Information
Yield 36 Serving Size 4 crackersAmount Per Serving Calories 30Total Fat .7gSaturated Fat .1gSodium 322mgCarbohydrates 5.3gFiber 1gSugar .1gProtein .9g
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And there you have it, friends. Delicious hearty caraway rye crackers that would be at home on any cheese plate.
Thanks for spending some time with me today. Take care, and have a lovely day.
Karen @ Karen's Kitchen Stories says
Wow. Jenni, Amazing!!! I had a hard time with the rules too. These crackers look amazing, and your spread sends them over the top.
Jennifer Field says
The spread is stupid rich, but great. I’m going to have to share with the neighbors! For myself, I think just a little pastrami and Swiss on top will do it for me! 🙂 Looking forward to reading everyone else’s posts–this really was a challenge. I love that Anshie got us to stretch a bit!
Renee says
Love the crackers and totally beyond in love with the dip. Wow! What a great combo.
Jennifer Field says
Thanks! I must have been a New York Jew in a previous life, Renee. When I hear “rye,” I go directly to “Reuben!” lol
Stacy says
Well, blow me over with a tropical breeze! I thought The Thousand Islands were something in the Pacific Ocean. Thanks for edumacating me, Jenni!
A Reuben on rye is the best. In fact, I don’t think you can order a Reuben on anything else in New York City or they throw you out of the deli, à la Soup Nazi.
What beautiful crackers and delicious dip, Jenni! You have outdone yourself as usual.
Jennifer Field says
Right?! I learned so much about Thousand Island, Stacy–I had no idea at all. And I want to go see that castle now and eat a salad with 1000 Island *on* Thousand Island!
I’m going to have to try to make a seeded rye so I can make For Real Reubens. And Patty Melts. I do love a good patty melt! =)
Ansh says
I would love the crispy ones with all of that dip please! Thank you for playing along and yes, let’s have that real Reuben !
Jennifer Field says
Yes–I think a real Reuben is definitely in order, Anshie! This was a great theme–thanks for the challenge!
Wendy, A Day in the Life on the Farm says
Wow the Reuben Dip looks amazing and your crackers turned out wonderful!!!
Jennifer Field says
Thanks, Wendy! They’re so hearty and crunchy (the crackers, not the spread)! lol That spread is really rich, but really good. 🙂
Adam says
Everything about this recipe and post is wonderful (I had no idea about the Thousand Islands!) but I think the thing that most got my attention was blood orange infused olive oil. That sounds really incredible…
Jennifer Field says
I got it as a gift, and the orange, though subtle, is really nice with the caraway, Adam. And now I want to go visit 1000 Island–how cool is that castle?!
Holly says
Yum, I’ll take a plate full of crackers and a side of dip, please! Looks great!
Jennifer Field says
You are welcome to some of each! And thanks, Holly! 🙂
Cindys Recipes and Writings says
These crackers are definitely going on my party list!
Jennifer Field says
Hope you enjoy them, Cindy!
Robin @ A Shaggy Dough Story says
Ah, for a reuben from the Carnegie Deli… I am a reuben fan and I am indeed in heaven! And there aren’t enough words to describe my cracker love. I could (and have) eaten an entire recipe of them myself. These are most definitely going on the list, along with that heavenly spread. Swoon.
Jennifer Field says
I think you will be very, VERY happy, Robin! Crunchy/crispy with rich/creamy–hard to beat! Add Reuben fixin’s and it’s the best. Enjoy!
Nicole says
If I do say so, this looks like the perfect thing to set out with champagne… The richness cut by the light bubbles!
Jennifer Field says
What an excellent idea! Champagne for everyone!
Rocio says
That’s good recipe !!!
Jennifer Field says
Thank you, Rocio! 🙂
MaggieToo says
What a coincidence — the day before you posted this I made rye-caraway crackers to go with a soup. How I wish I had thought of Reuben-izing them. You have the best ideas, Jenni.
[Stickler alert!] I believe it’s only truly a “Reuben” if you use corned beef. If you use pastrami, then I think it’s technically a “Brooklyn”. Also technically: a classic Reuben is dressed with Russian Dressing, not Thousand Island, though admittedly the difference between the two is minimal, and mostly limited to sweet pickle relish, horseradish and (possibly) sour cream.
But however you dress it or name it, I’m gonna have to make another batch of crackers so I can scarf down some of it.
Jennifer Field says
I had always thought that classic Reubens were corned beef and Russian dressing too, Maggie. But so many recipes called for 1000 Island, so I caved! And I think pastrami has more flavor than “plain” corned beef, so that’s why I went with it. But I acknowledge that I took some liberties! =)
MaggieToo says
Agreed, I prefer pastrami too. I only recently learned about the “Brooklyn” nomenclature, and I like it! By whichever name, your dip/spread Reuben thingy sounds so delicious I gotta try it. With this and a platter of that strangely appealing “red sauce” you posted recently, add some rumaki, and you’ve got an instant #TBT ’70s party! We’d need some Tab sodas…
Jennifer Field says
Baha! Seriously–a Throwback Thursday Food party would be fantastic! =)
Maureen | Orgasmic Chef says
I love homemade crackers so I wanted a peek but the reuben spread really got my tongue wagging. Oh my.
Jennifer Field says
If you like sturdy crackers, these are your guys, Maureen. They’ll stand up to even really thick dip, plus: yum! And if you are a Reuben fan, you’ll love the dip too. =)
Laura says
Homemade crackers are the best! Thank you for this amazing recipe!
Jennifer Field says
I hope you enjoy them! They’re easy and fun to make!
Pat says
I don’t have a stand mixer Can a bread machine be used? Do they taste like that famous cracker that has discontinued rye?
Jennifer Field says
Hi, Pat! Yes, you can do the mixing and kneading in the bread machine. Then just take the dough out, roll it thin, cut and bake. I don’t know what crackers you’re referencing that have been discontinued, but I can tell you that these taste really good. If you have access to the ingredient list for the discontinued one and it has some flavor in it that mine don’t, you should be able to add a little of that particular spice/ingredient to approximate the crackers you can’t get anymore. I hope that helps. Enjoy!