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homemade triscuit cracker recipe

Homemade Triscuit Cracker Recipe (Easy & Crisp)

Try this homemade triscuit cracker recipe for warm, crisp crackers made with clean, simple ingredients. Follow the steps and learn how to make crackers that taste fresh and crisp, just like the classic box version.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Appetizer, Homemade Crackers, Snacks
Cuisine: American, Healthy Snacks
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Whole wheat flour
  • ½ cup Warm water Adjust as needed
  • ¾-1 tsp Salt
  • 1 tsp Olive oil Optional, adds warmer flavor
  • ½ tsp Dried herbs Thyme, rosemary or basil (optional)
  • ½ tsp Garlic powder Optional
  • 1-2 tsp Mixed seeds Chia, sesame, flax (optional)
  • A pinch Cinnamon & sugar For sweet variation For sweet variation (optional)

Equipment

  • 1 Mixing bowl For combining the dough.
  • 1 Rolling pin To roll the dough thin.
  • 1 Baking tray A flat tray works best.
  • 1 Pizza Cutter or Sharp Knife For cutting the squares.
  • 1 Parchment paper Helps prevent sticking.
  • Measuring cups/spoons For accurate measurements.

Method
 

Mix the Dough
  1. Add whole wheat flour and salt to a bowl.
  2. Pour warm water in slowly.
  3. Mix until a soft dough forms.
  4. Add olive oil if you want a richer taste.
Roll the Dough Thin
  1. Place the dough on a board or countertop.
  2. Roll it very thin, about 1/16 inch.
  3. Score light, straight lines to mimic the woven Triscuit look.
Cut the Crackers
  1. Use a pizza cutter or knife.
  2. Cut small 1.5-inch squares.
  3. Keep shapes even for clean, crisp baking.
Bake
  1. Heat the oven to 375°F (190°C).
  2. Place dough squares on a baking tray.
  3. Bake 10–14 minutes until crisp and lightly golden.
  4. Allow crackers to cool so they firm up.

Notes

  • Roll the dough as thin as possible for crisp crackers.
  • Add herbs or seeds for new flavors without changing the base.
  • If crackers soften later, re-bake 2–3 minutes at 350°F to re-crisp.
  • The dough can be frozen for later use—thaw, roll, and bake.