Bacon Garlic Cheddar Crackers Recipe

This Bacon Garlic Cheddar Crackers recipe gets rave responses every time. Crispy and savory, they’ll become your new favorite homemade snack.

Let me warn you now: if you serve these delicious homemade crackers, have copies of the recipe on hand because people will ask you for it. Otherwise, my friends, you will be begged to make these for every get-together. I am, and that’s why I always double the batch and then keep half at home for myself.

Tips for Making Bacon garlic cheddar crackers

When it comes to snacking, I prefer crunchy treats. The more flavor they pack, the better. Homemade pita chips, potato chips, pretzels, and crackers are my weakness. But, like everyone else these days, I’m trying to limit my consumption of commercially-processed food.

With these bacon-flavored crackers, I can satisfy my need for salty, crunchy snacks without feeling too guilty. At least not for the first few that I eat. Unfortunately, stopping at just a couple has proven impossible. They are so good.

Cold Ingredients are Key

To make crunchy, flaky crackers you need cold ingredients.

• Cube the butter and then pop it into the freezer while you cook the bacon.
• Once the bacon is crisp, pat it with paper towels to remove excess grease, then chop it well. Put the chopped bacon in the fridge for a couple of minutes.
• Once you start the recipe, work quickly, so everything stays cold until it goes into the oven.

Good Quality Cheese is a MUST

For the best flavor, use sharp cheddar in this cracker recipe, not mild. Otherwise, the bacon and garlic may overwhelm the cheese flavor.

Also, shred the cheese yourself. Pre-shredded cheese is tossed with cellulose to prevent clumping in the bag. But the cellulose also keeps it from melting well. So, shred your own with a cheese grater or in the food processor.

Bacon Garlic Cheddar Crackers

Savory homemade crackers full of flavor and buttery crunch.

Print Recipe

Prep Time:20 mins

Cook Time:1 hr

Total Time:1 hr 20 mins

Equipment

• Food processor
• Parchment paper or silicone baking mats
• Cooling racks

Ingredients

Ingredients

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon seasoned salt Lawry's or homemade
• ½ teaspoon cayenne pepper
• 1 cup butter cubed and well-chilled
• 2 cups sharp cheddar cheese shredded
• 8 slices bacon cooked to crispy and chopped
• 1 cup buttermilk

US Customary – Metric

Instructions

• Preheat oven to 400° F / 200° C / gas mark 6.
• In a food processor, pulse the flour, baking powder, garlic powder, seasoned salt, and cayenne until well-combined.
• Add butter cubes to food processor and pulse until mixture resembles coarse meal. (About 20 times.) 
• Transfer the flour mixture to a large bowl and stir in the crumbled bacon and shredded cheese. Add buttermilk and stir just until the dough forms a soft, cohesive ball. Place the dough in the freezer while you get the pan ready.
• Measure a piece of parchment paper to fit your cookie sheet, or get out your silicone baking mat. Remove ¼ of the dough from the freezer and put it on the parchment paper or baking mat.
• Cover your dough with parchment or another baking mat and roll out until it's 1/4-inch (6.5mm) thickness. Remove the top piece of parchment and, using a butter knife, trim the edges of the dough. Score the remaining dough into 1-inch squares.
• Bake 12-15 minutes, rotating the baking sheet halfway through. Remove from the oven when the edges begin to turn golden brown. (You may need to remove crackers on the outer edges before the rest if they cook faster.)
• Remove the baking sheet from the oven and let it sit for 2 minutes, then transfer the crackers to a wire rack to cool. Allow cookie sheet to cool, then repeat with remaining dough until it’s all used.

Notes

STORAGE: Store in an air-tight container and eat within a week. Re-crisp if needed. If frozen for long-term storage, re-crisp the crackers in a 400°F / 200° C oven for 2-3 minutes then transfer to wire racks to cool. Do not re-freeze.

Nutrition

Serving: 3 crackers | Calories: 60kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 78mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Servings: 72 crackers

Calories: 60kcal

Author: Katie Berry

Storage Tips

Always let your homemade crackers completely cool to room temperature before storing them. They produce moisture as they cool, so closing them into a container will lead to soggy crackers, and who likes those?

In the cupboard: Keep them in an air-tight container and eat them within a week. If needed, you can re-crisp these homemade Bacon Garlic Cheddar Crackers in a 400°F oven on a baking sheet for a couple of minutes.

In the freezer: Having cracker dough in the freezer is a handy way to satisfy last-minute cravings. Then, you just let the dough defrost for 15-20 minutes on the counter and proceed with rolling and baking them. Or, make the crackers and freeze them after cooking for up to 2 months. Let them defrost on the counter then crisp them in a 400°F oven on a baking sheet for two minutes. Be sure to let the crackers cool on wire racks before serving.