Homemade Wheat Thins
Updated March 26, 2019
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!
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. 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 ½ 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.
Have you tried this recipe?
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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
Every where I turn, I am seeing homemade crackers in the sphere…I love it!
I have made my own “Mary’s Crackers”…vegan, GF, seed-based, no nuts.
I need to make your Wheat Thins next!!
I used to eat wheat thins and tuna fish as a weekend lunch. Wheat thins were always so good and addicting, I’d love to try your homemade version!
Used to LOVE Wheat Thins as a kid! Love this homemade version.
I love homemade crackers! And I can’t imagine my husband making crackers, or anything that requires making and rolling dough. That would be a sight to see!
I love the idea of making wheat things at home! 🙂
oh my gosh! I totally grew up eating wheat thins on the regular. What a fun recipe. They look perfect. Love this one 🙂
I love Wheat Thins! Especially with cream cheese spread on top 🙂
I made homemade crackers for the first time last week and was surprised at how easy it was. I love Wheat Thins but never thought to make them at home.
I saw Tracy’s recipe, too, and wanted to try it. Looks awesome!
I seriously eat wheat thins every day! i’m so excited to try this 🙂
I love wheat thins but I never feel great after eating them so I’m happy to have this recipe!
i really need to make these…i could eat wheat thins all day every day!
I still eat Wheat Thins about every day. I love those little crackers! Must give these a try!
i always say homemade things taste better because they’re made with love. means more than buying a box.
Ooooh I love Wheat Thins! These look so good, and even better that Josh made them for you 🙂 Can’t wait to try these, plus I have that cookbook! 🙂
Very fun! I love the idea of making your own crackers.
wheat thins are one of my favorite snacks, too! I can’t wait to try these!
you two are always so creative with your recipes! these look GREAT! and much healthier! i want to try those pretzels soon!
I love Wheat Thins, those are so addicting, once you start to much it’s hard to stop. I’d love to make my own version without all those unnecessary additives the store bought ones have.
Yours look great Maria! These were gobbled up quickly at my house.
what a great idea. these are the perfect snack!
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.
oh wow! I always loved them too, making them at home is even more exciting. Bookmarked!
Homemade is always better than store bought! These look like no exception 🙂
These look delicious! Wheat Thins are still one of my favorite snacks after all these years 🙂
I need to make these! I love wheat thins.
I’ve been dying to make these–hopefully this weekend!
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.
Enjoy!
Love these homemade wheat thins Maria!! Gotta try them over here.
I love how simple the ingredients are, all things I already have on hand 🙂
I try not to keep much snack food on hand but I would definitely have to make an exception for these babies! They look delicious!
I know party guests, including me, would be super impressed if you pulled these out! Wonderful, easy recipe for one of my favorite little snacks. Thanks, Maria!
I love wheat thins, too! Thanks for a great idea!
Love is that special ingredient that makes EVERYTHING taste better. These even look better than the store-bought kind.
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.
I’ve loved wheat thins for as long as I can remember. Now I can make them? this day just keeps on getting better! Thanks love!
Great idea making your own crackers! That way you know exactly what goes into them.
How fun is this?! Love wheat thins, I bet yours are waaaaaay better and better for you! Fun post 🙂
Homemade wheat thins, how fun! These look just perfect. 🙂
I love wheat thins! I’ll have to try these homemade ones!
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. 🙂
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?!
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?! 🙂
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.
I love crackers and cottage cheese-one of my favorite snacks!
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!
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!
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!
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!
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.
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?
I didn’t count, but at least 50 crackers:)
When making crackers, I use my pasta roller to get them to the right thickness. Couldn’t be easier.
Yum! I just found these and they look so delicious! Thanks for the recipe!
*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!
Is there something one could use in place of a pastry blender?
You can use two forks.
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!
Vanilla? in a savory cracker? That seems wrong.
How long will these store? Making them right now!
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?
about how many crackers does this recipe make? Thank you
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!
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.
A recipe worth trying and then sold during Ramadan
I love these crackers and I love I can kind of use different spice combinations. I make a quadruple batch when I make them.
And I use my hand crank pasta machine to roll the dough.
And I have a cutter that I can adjust the wheels to make them the different size cracker I want.
So I score them in one inch squares bake it and then break them apart.
The pasta attachment on my stand mixer works great for rolling out crackers!
These are delicious. I used a special ground salt blend to sprinkle on top.
Mine didn’t turn out like Wheat Thins at all, but this recipe is about the same as all the other ones I’ve found. I would suggest that they need to be firmed up by reducing heat to around 300 degrees (after cooking them the first time) and cook them at that temp for around 8-10 minutes. I initially ended up with something that was the equivalent of little squares of bread following the cooking directions.
I needed to have some heat on them, but not so high that they might burn. They were still bread like, but at least they had a crunch the second time around. I rolled them out as thin as possible, and they were still too thick after cooking them. I didn’t salt the tops, but that wouldn’t have made that much of a difference. I think the real thing may contain stone ground wheat.
These took way longer than 10 minutes to crisp up in my oven at 400, and I wish I hadn’t added as much vanilla (or any) because that flavor came across too much, but overall these work.
I’m not much of a baker usually, but am trying to reduce processed foods for my daughter. These turned out great with sprouted whole wheat flour and Earth Balance instead of butter. Have you tried with add-ins, such as flax, Sesame seeds, etc?
I haven’t tried different seasonings, but play around and add your favorite!