Print

Wheat Thins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

So good! Variations below to use sourdough starter.

Ingredients

Units Scale
  • 195 g whole wheat flour (1 1/4 c)
  • 1 1/2 tbsp sugar or honey
  • 1/2 tsp salt + extra to top
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 60 g butter (4tbsp)
  • 1/4 cup water
  • 1/4 tsp vanilla

Instructions

  1. Preheat oven to 400 F. Line two baking sheets with parchment paper.
  2. Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine.
  3. Cut the butter into small pieces and add it to the bowl. Then, using a pastry blender, two knives, (or your hands,) mix the butter into the dry ingredients until it is coarse and crumbly.
  4. Combine the water and vanilla in a small measuring cup. Add to the butter/flour mixture and mix until a smooth dough forms. If your dough is still dry, add a little more water.
  5. Divide the dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don’t dry out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle. **I rolled dough out on parchment or silicone, so there was no transferring of dough.**
  6. You want to roll the dough as thin as possible, try to make sure it’s 1/16-inch thick at most. If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides.
  7. Use a pizza cutter to cut the rectangle into squares about 1 to 1½ inches wide. Transfer the dough squares to the prepared baking sheets.
  8. Optional: Brush with olive oil.
  9. Not optional: Sprinkle with salt.
  10. Repeat the rolling and cutting process with the remaining 3 pieces of dough. Save all of your scraps under the towel; reroll them all at once to create a final batch of crackers.
  11. Bake the crackers, one sheet at a time, until crisp and browned, about 5-8 minutes (depending on thickness). Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them to a plate and return the remaining crackers to the oven to finish baking. They can burn quickly- so keep a close eye on them! Once brown and crisp, transfer to a plate to cool. Store the crackers in an airtight container.

Notes

If using Sourdough Starter:

  • 1 cup sourdough starter/discard (I had 190g left – that worked)
  •  ¼ tsp baking soda

Sourdough instructions:

  • If using sourdough starter, omit the water, and add approx. 1c of starter & 1/4t baking soda. Might want to increase the herbs/spices. The starter might overpower them a bit. This recipe is pretty forgiving.

Find it online: https://recipes.jordanprins.com/wheat-thins/