NY Style Rye Crackers

NY Style Rye Crackers

17
BigShotsMom 114

"Looking for an alternative to the preservatives in commercial crackers, I began the quest to make my own."
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Ingredients

30 m servings 129 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the canola oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork.
  4. Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 ...

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...

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. Tod...

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 - than...

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 ...

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 ...

These are very easy a fun to make. Thanks!