Rosemary Garlic Crackers Recipe – Easy Homemade Baking

Last Updated on 2 months by Neha Deshmukh

Rosemary Garlic Crackers Recipe – Easy Homemade Baking

Hey everyone! If you’re anything like me, you love a good crunchy snack. And honestly, nothing beats something you’ve made with your own two hands, right? I stumbled upon this Rosemary Garlic Cracker recipe a while back, and it’s become a total staple in my house. They’re so easy to whip up, and the aroma while they’re baking is just heavenly. Plus, they’re way better than anything you can buy at the store! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any crackers. They’re incredibly flavorful, perfectly crispy, and surprisingly simple to make. Forget those bland store-bought options – these are bursting with rosemary and garlic goodness. They’re perfect for snacking, serving with cheese and dips, or even alongside a bowl of soup. Trust me, once you try these, you’ll be hooked!

Ingredients

Here’s what you’ll need to create these delightful crackers:

• 1 ½ cups all-purpose flour (about 190g)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2-3 drops vinegar
• 1 teaspoon sugar
• 1 cup lukewarm water (240ml)
• 1 teaspoon instant yeast (about 3g)
• 3 tablespoons water
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 tablespoon rosemary garlic seasoning

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Olive Oil Quality: Don’t skimp here! A good quality extra virgin olive oil will add a lovely depth of flavor.
• Flour Type: All-purpose flour works perfectly, but you can experiment with whole wheat flour for a nuttier taste. Just be aware it might change the texture slightly.
• Rosemary Garlic Seasoning Blend: You can find pre-made blends at most grocery stores, or easily make your own! I like to add a pinch of dried thyme to mine.
• Sea Salt Varieties: Flaky sea salt is amazing sprinkled on top before baking. It gives a wonderful crunch and burst of saltiness. But regular sea salt works just fine too!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these crackers:

1. First, melt the butter with the 3 tablespoons of water and olive oil in the microwave. You just want it melted, not bubbling, so keep an eye on it. Let it cool to lukewarm.
2. In a large bowl, combine the flour, salt, baking soda, sugar, and instant yeast. Add the vinegar and the lukewarm butter mixture.
3. Mix everything together until it forms a soft, sticky dough. Don’t overmix! Transfer the dough to a lightly greased container, cover it, and pop it in the fridge overnight. This is important – it develops the flavor and makes the dough easier to work with.
4. The next day, lightly flour a clean surface. Roll the dough out into a thin, roughly 10×18-inch rectangle. The thinner you roll it, the crispier your crackers will be!
5. Sprinkle the dough evenly with the rosemary garlic seasoning and sea salt.
6. Using a pizza wheel or sharp knife, cut the dough into 2-inch squares.
7. Grab a fork and prick each cracker 3-4 times. This prevents them from puffing up too much while baking.
8. Place the crackers on a baking sheet lined with parchment paper. Bake at 425°F (200°C) for about 10 minutes, or until they’re light golden brown.
9. Now, here’s the trick! Turn off the oven, but leave the crackers inside with the door slightly open. Let them cool completely in the oven – this is what makes them super crispy.

Expert Tips

• Don’t skip the overnight refrigeration! It really makes a difference in the texture.
• Rolling the dough thinly is key for crispy crackers.
• Pricking the crackers with a fork prevents them from puffing up too much.
• Cooling them in the oven is the secret to ultimate crispiness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the butter with a vegan butter alternative. I’ve used coconut oil with great results!
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of red chili flakes to the seasoning for a little kick. My friend, Priya, loves adding a generous pinch!
• Festival Adaptation: These make a fantastic savory snack for Diwali! You can add a little hing (asafoetida) to the seasoning for a traditional touch.

Serving Suggestions

These crackers are incredibly versatile! Here are a few of my favorite ways to enjoy them:

• With a creamy cheese spread
• Dipped in hummus or guacamole
• Alongside a bowl of hearty soup
• As part of a cheese and charcuterie board
• Simply on their own as a satisfying snack!

Storage Instructions

Store the cooled crackers in an airtight container at room temperature for up to 5 days. They might lose some of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of flour works best for these crackers? All-purpose flour is perfect, but you can experiment with whole wheat or gluten-free blends.
• Can I make the dough ahead of time and freeze it? Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before rolling out.
• How can I adjust the seasoning to my preference? Feel free to add more or less rosemary garlic seasoning, or experiment with other herbs and spices.
• What is the best way to ensure the crackers are crispy? Roll the dough thinly, prick the crackers with a fork, and cool them in the oven with the door slightly open.
• Can these crackers be made without yeast? Yes! You can omit the yeast, but the crackers will be a bit denser and less airy.