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4.23 from 31 votes
A number of crispy homemade Wheat Thins are spread out on a white background.
Homemade Wheat Thins
Prep Time
15 mins
Cook Time
7 mins
 

My homemade Wheat Thins are crispy, slightly sweet, and perfectly salty. Not to mention, they're crazy easy to make!

Course: Breakfast, Lunch, Snacks
Cuisine: American
Servings: 75 crackers
Author: Gemma Stafford
Ingredients
  • ¾ cup (3¾ oz/105 g) whole-wheat flour
  • ½ cup (2½ oz/71 g) all-purpose flour
  • teaspoons granulated sugar
  • ½ teaspoon salt, plus more as desired
  • ¼ cup (2 oz/57 g) butter, cold and diced
  • 4 - 5 tablespoons ice water
Instructions
  1. Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper. Set aside.
  2. In a medium bowl, combine the whole-wheat flour, all-purpose flour, sugar, and salt.
  3. Cut in the butter with a pastry blender until crumbly, then stir in the ice water and knead briefly until a dough is formed. Wrap in cling wrap and chill for at least 30 minutes.

  4. Divide the dough in half and, working with one half at a time, roll out the dough on a lightly floured surface as thinly as possible. Cut into 1¼-inch (3-cm) squares and transfer to a prepared baking sheet. (They don’t really spread so there’s no need to space them too far apart.)
  5. With a toothpick, poke 6 to 9 holes in each cracker. Sprinkle with additional salt, if desired, then bake for 6 to 8 minutes, until golden brown and crisp. Repeat with the remaining dough. I like to bake only 1 sheet at a time.

  6. Let cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week.