Homemade Wheat Thins Recipe

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This Homemade Wheat Thins Recipe is a super-fast way to satisfy your snack cravings. It takes fewer than 15 minutes, and most of those are waiting for them to bake. If you keep whole wheat flour in the pantry, you probably already have everything else you need, too.

So, if you’re a fan of crackers but trying to cut out commercially-processed foods, this is one recipe you’ve got to try.

Homemade Wheat Thins Recipe

Homemade Wheat Thins Recipe

Cooking Tips

When following the recipe, pay attention to the notes about using COLD butter and water. Pulsing cold butter into the other ingredients helps your crackers stay light and crispy when those tiny bits of butter melt in the oven and leave little pockets of air.

Avoid over-mixing for the same reason: it’ll destroy those butter bits and lead to a dense – but still delicious – cracker.

Serving Ideas

These Homemade Wheat Thins go well with slices of cheese, of course. Here are some more ways to enjoy them:

Equipment Needed

If you don’t have a food processor to Homemade Wheat Thins, don’t fret. You can still make this recipe by cutting in the butter with two knives. (Not sure what that means? Here’s a video on cutting in butter.)

You’ll also want parchment paper or silicone baking mats, a cookie sheet, and a baking rack so air can circulate around them as they cool.

Storing Crackers

Like any cracker, these Homemade Wheat Thins need to be stored in an air-tight container to keep them fresh.

If they do lose their crunch, you can crisp them again in a 400°F / 200°C oven for 2-3 minutes. Be sure to let them cool on a rack before serving.

Homemade Wheat Thins Crackers

An easy and fast recipe to satisfy your snack cravings!
Course Snack
Cuisine American
Keyword baked, baking
Prep Time 3 mins
Cook Time 10 mins
Resting Time 20 mins
Total Time 33 mins
Makes 5 dozen
Calories 202kcal
Created by Katie Berry


  • Food processor OR two knives


  • 1 1/4 cups whole wheat flour
  • 1 1/2 tbsp honey
  • 1/2 tsp sea salt - plus extra to sprinkle on top, if desired
  • 1/4 tsp paprika
  • 4 tbsp unsalted butter - Very COLD and cut into small cubes
  • 1/4 cup COLD water
  • 1/4 tsp vanilla extract


  • Preheat oven to 400°F / 200°C / gas mark 6 and arrange two oven racks in the center of the oven.
  • To the bowl of a food processor (or a mixing bowl) add the flour, honey, salt, and paprika. Pulse the food processor 10 times to blend or use the knives to mix the ingredients. Add the butter cubes and repeatedly pulse or cut in the butter until the mixture resembles a coarse meal.
  • Stir the vanilla into the water and pour it into the food processor or mixing bowl. Run the processor or stir just until the dough begins to clear the sides of the bowl and rides the blade. Add additional cold water 1/4 tsp at a time if needed. Divide the dough into thirds.
  • Put 1/2 of the dough between two pieces of parchment paper or silicone baking mats. Using a rolling pin, roll to 1/16th of an inch. Carefully remove the top paper or silicone mat. Repeat with the remaining dough and additional sheets of parchment paper.
  • Using a pizza cutter or table knife, trim the edges into neat lines then cut the dough into 1-inch squares. Optional: Poke a hole in the center of each square with a toothpick and sprinkle with additional sea salt if desired.
  • Leave the crackers on the parchment or mat, and transfer them to cookie sheets. Bake until lightly browned — approximately 7 minutes. Halfway through, move the sheet on the upper rack to the lower one and vice versa. 
  • Let crackers cool on the baking sheets for 2 minutes. Use a spatula to transfer them to racks and continue cooling. Store fully-cooled crackers in an air-tight container up to 1 week. 


Note: Nutrition information is for twelve crackers.


Serving: 1g | Calories: 202kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 235mg | Potassium: 109mg | Fiber: 3g | Sugar: 5g | Vitamin A: 329IU | Calcium: 13mg | Iron: 1mg

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One Comment

  1. Mariette's Back to Basics says:

    Dearest Katie,
    Wow, that recipe is a treasure and thank you so much for sharing this. Yes I do use Silpats, Silpain and Roul’Pat with lots of their forms too. That goes like a breeze.
    Have a great weekend with your family and a Happy Thanksgiving coming your way.

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