Homemade Wheat Thins

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Wheat Thins – If you like store-bought Wheat Thins, you have to try making your own. Homemade crackers are easy to make and don’t take long at all! Try homemade Wheat Thins and you won’t go back to storebought!

Homemade crackers - Wheat Thins with Cheese

Making Homemade Crackers – 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.

Homemade Wheat Thins: A Taste Test

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 were even better than the original version. And they only took minutes to make – 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 vanilla

Instructions

  1. 1. Preheat oven to 400 degrees F.  Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. 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. 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. 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. 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.

If 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

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Wheat thins were a part of our pantry when I was growing up and we loved them much to my Mom’s dismay because there were never any left for her. Lately I have been avoiding most crackers because of the trans-, hydrogenated and additives you find in them. Your wheat thins look awesome. I love the King Arthur Whole Grain cookbook and have been using it for years with great results.

  2. I saw this recipe this morning and I am currently cooking them up. I LOVE Wheat Thins. I was out of paprika so I decided to use finely ground pepper instead. They look amazing! I can’t wait to try some with the roasted red pepper hummus I have.

  3. I love wheat thins so much that I don’t even buy them anymore because I polish off a box in one sitting. But if you make it yourself it’s completely guilt-free it’s guilt-free right? That’s what I’ll tell myself.

  4. 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?!

  5. 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!

  6. 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.

  7. 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?

  8. 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!

  9. 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!

  10. 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!

  11. 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.

  12. 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?

  13. *so* beyond geeked! My #2 daughter LOVES Wheat Thins but, unfortunately, she has a hard time with the chemicals in them (black circles under her eyes, extreme irritability, etc). We have tried every organic version out there but she didn’t like any.

    Will be making these this weekend! Thx!

  14. I’m going to make these tonight. My mom never buys wheat thins but I love them! The nice thing about this recipe is almost everyone has this stuff on hand all the time. Can’t wait to try it!

  15. Is there a non-dairy substitute that could be used for the butter? I want to make these for my sister-in-law but she cannot have any dairy. Maybe coconut oil? I know that would change the taste a bit though. Any other suggestions?

  16. Very good snack. Just finished making these today and I’m trying everything in my power not to eat the whole batch. 🙂 Thank you for the recipe!

  17. Now that I’ve made quite a few batches of your Wheat Thin recipe, I’ve tweaked it a bit.

    I began using my food processor a few batches in, and it does an outstanding job with this dough. The other major tweak is that I prefer this recipe using half whole wheat and half white whole wheat flour. It produces a slightly lighter and crisper texture and flavor.

    The third thing is that I began using a heavy cast iron tortilla press to get the dough thin enough when I realized I was rolling the dough less thin as I got tired. That might not be a problem for Josh, but I’m old.

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