Recipe by BigShotsMom
"Looking for an alternative to the preservatives in commercial crackers, I began the quest to make my own."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
water, or as needed
This recipe is an absolute treasure for any caraway/rye lover. I've never made crackers before and it should go without saying that the final product depends on how thick you roll them and how long you bake them. Mine were all over the board. I rolled the first batch too thick and they turned out dense and heavy with an almost cookie like texture. The thinner I rolled them, the crispier the wafer. The longer I baked them, the crispier the wafer. In all honesty, I actually preferred them a little dense. The caraway flavor stood out more compared to those that were cripsy and made for an irresistible snack.
I found that the crackers were a little doughy, had no snap. Is this what others have found, I even baked for an extra 5 minutes elevated on a cooling rack, in order to circulate the the air in the oven. Easiest way to spread dough is put it in-between two sheets of parchment paper, roll it out as thin as you want, transfer crackers and parchment paper onto baking sheet.
I'd actually rate this about 4.5 but that option wasn't available. I used olive oil, ww flour for the white, 1/2 the salt called for, I didn't have onion or garlic powder so I squeezed in two or three nice size cloves of garlic. I needed more water as well. After rolling it out I put my pepper mill on as course as it would go and ground lots of pepper on top then gently rolled the rolling pin over it to push the black pepper in. Baking took a little longer. yummy and the pepper goes especially well with cheese.
Great recipe! I like the way the onion, garlic, and caraway combine for flavor. Thanks for the recipe!
This recipe is definitely a keeper! It took me a few tries to get the hang of how to handle the dough but once I started to get the hang of it, they were looking better and better. It's tricky to get them thin but they're better if they are thin. Thank you!
I have made these twice now and we love them. I followed the recipe exactly except I didn't use the caraway seed, because I don't care for it . This was the first time I ever made crackers. Today I had to add a litttle more water, will be making these many more times.
Loved these! I tried to roll the dough through my pasta machine, but the dough was just too dry and I couldn't get it to work. I rolled by hand as thin as I could. These were very good - thanks!
PERFECT! We loved the caraway flavor! No changes were needed and the timing was perfect. I made three different sizes to fit the shapes of the cheeses we are using. I did sprinkle them with salt as we enjoy our crackers salty. This was the first time I had ever made crackers and I really enjoyed the new experience. Thank you BigShotsMom for sharing your PERFECT recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
NY Style Rye Crackers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 59
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make delicious homemade cheesy crackers.
This chicken is so easy to prepare, so incredibly delicious to eat.
See how to make authentic brick-oven cheese pizza from scratch.