Whole-Wheat Sesame Crackers


I’m going to a potluck later this week, and I thought I’d bring cheese and crackers. Sure, it sounds a little lazy at first, but when they’re both both made from scratch, there’s nothing boring about it! Below, you’ll see the recipe for whole-wheat sesame crackers. Click here to view 3 homemade cheese recipes. I’ll be making goat cheese to go along with these crackers.

The best thing about this recipe is that, as the recipe authors note, there is no added sugar. Thus, even compared to ‘healthier’ brands of crackers, they may taste a little different than what you’re used to.

If stored correctly (see below), you’ll have enough crackers to last you for awhile. In fact, you’ll end up with about 4 or 5 cookie sheets worth! Feel free to halve the recipe if, unlike me, you don’t want to eat crackers for every snack for the next two weeks.

See next page for recipe!


  • 4 cups whole-wheat flour
  • 1/2 cup olive oil
  • 1 1/2 cups cool water
  • 2 teaspoons kosher salt (plus more if you’d like to add some to the top of the crackers)
  • 1 teaspoon baking powder
  • 6 tablespoons sesame seeds.


1. Put flour, water, oil, salt and baking powder in food processor. Process for 2-3 minutes, until the mixture forms a ball.

2. Remove from foodprocessorand let dough rest for 30 minutes-2 hours. You’ll want to cover it with a towel to prevent the dough from drying out.

3. Preheat oven to 400 degrees.

4. Divide dough into four equal portions. Lightly flour work surface. Roll out dough thinly and evenly, adding flour if dough is sticky. Flip dough over and continue rolling until the dough is just short of 1/8 inch thick.

5. Sprinkle lightly with sesame seeds and flaky salt. Continue rolling out dough enough to embed the seeds and salt.

6. Cut into 2 inch wide strips. Poke strips evenly several times with a fork.

7. Carefully pick each strip up and lay it down on a cookie sheet. Bake crackers for 15 minutes, or until they are browned and crisp. Though they will continue to crisp as they cool, if they don’t seem crispy enough you can put them in the oven for a few more minutes.

8. Let cool completely and break crackers up into your desired size.

If you’d like to store your homemade crackers, do so in an airtight container at room temperature. They’ll stay crisp for about two weeks. Enjoy!

Recipe adapted from D.I.Y. Delicious by Vanessa Barrington and Sara Remington.

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Jeanne Rogers
Jeanne R1 years ago

Thank you for sharing.

Veronica Danie
.2 years ago

Oh boy! I'm trying these.

Elena T.
Elena Poensgen4 years ago

Thank you :)

Sonia Minwer-Barakat Requ

Love crakers,must try this recipe.Thanks for sharing

Melinda K.
Past Member 5 years ago

Thanks, love a gluten free version :-)

Cornelia L.
Cornelia L5 years ago

thank you!

a             y m.
g d c5 years ago


Jennifer C.
Past Member 5 years ago

Thanks for sharing.

Donna Hamilton
Donna Hamilton6 years ago

Great Recipe - thanks for posting.

Cheryl B.
Cheryl B6 years ago

sounds great