Caraway Rye Crackers

READY IN: 35mins
Recipe by Minnesota Wildflower

If I can find the time, I would much rather make crackers than buy them. These are really good. I found this recipe via an internet search. It calls for 4 - 5 tablespoons water, but I usually end up using more to make a workable dough.

Top Review by CJAY8248

Great taste! I ended up using 5 tablespoons of water even though the ingredient list says teaspoons. I probably didn't roll them as thin as I should have but after baking for 15 minutes they were perfect. The first batch I tried to cut into squares and didn't have much luck because the dough was too stiff with 4 Tblp. water. I added another Tblsp. of water and used a small donut cutter and found it much easier. I also used parchment paper on the second batch and it worked better for me than the waxed paper. I will make these again. Thanks for sharing. Made for PAC Fall 2011.

Ingredients Nutrition


  1. Mix flours, caraway seed, sugar, baking soda, garlic salt and onion salt in a medium mixing bowl.
  2. Add oil; stir with a fork until moistened.
  3. Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
  4. Divide dough in half. Place one half between 2 large sheets of waxed paper. Roll dough 1/16 inch thick.
  5. Remove top sheet waxed paper. Cut dough into 1 ½-inch shapes. Repeat with remaining dough.
  6. Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with a fork.
  7. Bake at 350F, 10 to 15 minutes or until crisp and golden brown.
  8. Cool on wire rack.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a