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 a stand 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.
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.
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 a question/questions about this or any other post, whether recipe or technique, don’t hesitate to get in touch. I’m happy to help.
You can leave a comment on the post, and I will respond within 24 hours. If you need an answer more urgently, please email me, and I will respond within about 4 hours (unless I’m sleeping) and often much more quickly than that.
Either way, I will answer as completely as I can. That’s why I’m here!
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.
I really hope you love these crackers, you guys!
I’d also love to have you join my PCO newsletter, The Inbox Pastry Chef!
Thanks, and enjoy!
- 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)
- 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.
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.
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.
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.
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Nutrition InformationYield 36 Serving Size 4 crackers
Amount 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.