Homemade Wheat Thins
Wheat Thins remind me of my high school days. They were my favorite snack. I used to keep a box in my locker, car, and munched on them when my dad forced me to do my math homework. We haven’t bought them in a long time, but when I saw a recipe for Homemade Wheat Thins, I knew I had to try them.
Josh loves working with dough, so he volunteered to make the homemade crackers for me. I didn’t object:) He mixed the dough, rolled out the dough, and cut the dough into squares. The Wheat Thins only have to bake for 5-10 minutes. They were golden brown and looked almost identical to the store bought version.
Now, it was time for the taste test. I was surprised at how close they tasted to the “real” Wheat Thins. The flavor and texture were very similar. I ate a few plain and then tried them with slices of cheese. I really enjoyed my snack. I think I like the Homemade Wheat Thins even better than the original version.
If you like Wheat Thins, you have to try making your own. Homemade Wheat Thins are easy to make and don’t take long at all. It would take you longer to go to the store and buy a box. Plus, everything made at home, with love, tastes better. Enjoy!
Homemade Wheat Thins
Ingredients:
1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons unsalted butter
1/4 cup water (you might need to add a little more)
1/4 teaspoon vanillaDirections:
1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
2. Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine. Cut the butter into small pieces and add it to the bowl. Using a pastry blender, mix the butter into the dry ingredients thoroughly. Combine the water and vanilla in a small measuring cup or bowl. Add to the butter/flour mixture and mix until a smooth dough forms. If the dough is still dry, add a little more water.
3. Divide the dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don't dry out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle. Lift the dough and turn it as you roll to ensure it's not sticking. You want to roll the dough as thin as possible, try to make sure it's 1/16-inch thick at most. If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides. Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide.
4. Transfer the dough squares to the prepared baking sheets. You can place them close together because they will not spread. Sprinkle the squares lightly with salt. Repeat the rolling and cutting process with the remaining 3 pieces of dough. Save all of your scraps under the towel to keep the dough from drying out; reroll them all at once to create a final batch of crackers.
5. Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes. Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them from the oven. The crackers can burn quickly so you want to keep a close eye on them. Remove crackers from oven and place on a wire rack to cool. Store the crackers in an airtight container.
Recipe from King Arthur Whole Grain Baking Cookbook
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SaveIf you like these Homemade Wheat Thins, you might also like:
Homemade Graham Crackers from Two Peas and Their Pod
Homemade Crackers and Hummus from Eat Drink Pretty
Parmesan & Thyme Crackers from Brown Eyed Baker
Spicy Cheese Crackers from Honey and Jam
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This is awesome! I’ve loved Wheat Thins since I was a kid. They are my favorite crackers. I can’t wait to try these!!
oh my gosh, these are awesome! And so cute, too.
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I can’t tell you how many boxes my husband has consumed since we’ve met, let alone the last year. WOW thanks for sharing the recipe!!
Also a favorite of mine. Maybe it was a teenage thing
What a seriously great idea! Thanks for the inspiration and recipe!
Great recipe! I love homemade crackers, never thought about making wheat thins. Will have to try thses soon!
Great idea – will try it one day when I get time in my kitchen!
I think this looks like fun!
I was wondering though, could it be possible to use shortening instead of butter as the real crackers don’t have any in them?!
twopeas replied: — March 6th, 2011 @ 3:03 pm
You can try shortening if you prefer it over butter.
wheat thins are such a nostalgic cracker, aren’t they? Your photos are really beautiful, too! Who would have thought you could make crackers look so exciting?!
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Ohh . I love love love wheat thins..Homemade? EVEN BETTER
I so love wheat thins…NOT triscuits. Wheat thins. I’m very particular about that. Love the idea of homemade wheat thins to go with a delicious homemade cheese ball! Thanks for another great “must-try,” Maria!
Neat idea! We’re cracker fanatics around here so a homemade version would be perfect.
I love wheat thins too Maria! When I was pregnant I would sit and eat them by the handfuls with cottage cheese…I know weird right?
Can’t wait to give these a try because I’m sure homemade are even btter.
twopeas replied: — March 7th, 2011 @ 3:00 pm
I love crackers and cottage cheese-one of my favorite snacks!
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Brilliant! I’ll have to give these a try as we love Wheat Thins.
Wheat Thins are my absolute FAVE crackers, but I have been trying to make more foods at home. So this recipe is perfect! Thanks for sharing!
I love this! I definitely will try. We always have a box of wheat thins somewhere in my house!
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Wish my church would try this for communion wafers instead of those paint-chip things they’re currently using. This qualifies as unleavened, doesn’t it?
This looks like something I am going to try! Thank you for the great recipe. I think I am going to feature it on my blog later this week.
Love this idea! And I always have the simple ingredients on hand. Thanks!
Thank you, thank you, thank you– for making this recipe SO easy to print!!
Can’t wait to try it!!
I make a lot of homemade crackers. If you add garlic and onion powder, they will taste even more like Wheat Thins. I’ve found that using yogurt or buttermilk in place of water will add a cheesy flavor and letting the dough rest overnight in the fridge will soften the wheat flour. Also, through trial and error, I’ve found that turning the oven down, say to 350 and letting the crackers bake for 10 to 15 minutes and then turn the oven off and let them set in the hot oven for the same amount of time it will prevent the outer crackers from burning and needing to be removed. Love your blog!
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These are so good! Made them today and my kids love them as well…..
These are amazing! I love them! This is a good exercise of self-control not to eat the whole batch! I love everything I have tried of yours!
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I rolled out the dough, put it on the cookie sheet, then cut the squares. It realy saved a lot of time and simplified the process!
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Made these today after having them bookmarked for awhile…they are PERFECT! They taste just like store-bought Wheat Thins, only better because they’re homemade.
Mine needed 14 minutes in the oven and only started getting too dark after that.
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I just made these and they are GREAT! I’m going to use this recipe much more often, in fact, whenever I need crackers of some sort.
I’ve been on the look out for a homemade cracker recipe and I’m excited to try this one. How many crackers did this recipe make? Also, I don’t have a pastry cutter or a rolling pin (broke college girl). Would I be able to substitute anything else for those objects?
Two Peas replied: — January 15th, 2012 @ 1:21 pm
I didn’t count, but at least 50 crackers:)