Think it's a big deal to make homemade crackers? Think again! These easy wheat-thin-like Sriracha cheese crackers bring an incredible, spicy & cheesy flavor that you just can't find in store-bought crackers.
Have you tried homemade crackers? I know it seems silly to make crackers when you can buy good quality crackers inexpensively - but believe me, this recipe is amazing! I think it will have you adding cracker-making to your regular baking list.
I had made crackers a couple of times before, most notably my other "worth-it" cracker, Whole Wheat Sourdough Crackers which are crispy and have a really good sourdough flavor - plus it's an easy and quick way to use up your extra starter.
While crackers don't take as long to make as you'd think (just about an hour), most recipes do involve rolling and cutting, so they have to be really good for me to want to take the time to make them.
This whole wheat Sriracha cheese crackers recipe - and the sourdough recipe - definitely makes my short-list of crackers that are worth it.
Whole Wheat Sriracha Cheese Crackers
Mixing in a food processor makes quick work of the dough, but you do have to plan for an hour to refrigerate the dough to make it easier to roll out.
After that it's just a matter of rolling, cutting (a pizza wheel makes quick work of that, too!), spraying with olive oil and salting the tops before baking.
You can use a sharp cheddar cheese like I did or try your hand at mixing up the flavors - maybe parmesan or Fontina?
If you're worried about the spice, the Sriracha really adds more flavor than spice, and you can use the smallest amount - or leave it out if you want.
But then you'll have just cheese crackers - but that isn't a bad thing, is it? Make them like you want!
I used the 1-1/2 teaspoons and we'd only call it "slightly spicy." Though we do like spicy things, so there's that. Start with 1/2 teaspoon if you're not sure and work up from there.
And oh, the flavor of these Sriracha cheese crackers is incredible!
We ate them plain and also as an easy appetizer spread with cream cheese and my home-canned Spicy Rhubarb Chutney. So far my whole family has raved about them, eating the first batch quickly and asking for more.
I, um, ate my fair share, too - they're a little bit addictive! Plus everybody is like, "you made crackers?" It's like you're Ma Ingalls or something (well, if she had Sriracha, ha!).
Trust me, these crackers are really that good. If you've never tried your hand at crackers before, you'll want to start now - like, right now. I hope you have some Sriracha and cheddar in the house!
Whole Wheat Sriracha Cheese Crackers
- 1 cup whole wheat pastry flour
- 3/4 teaspoon sea salt
- 4 tablespoons cold butter cut into pieces
- 1 cup grated cheddar cheese*
- 1/2 to 1½ teaspoons Sriracha**
- 3 tablespoons cold water
- coarse salt and oil for topping
- In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process a to combine.
- Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
- Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles (Tip: don't worry too much about uniform shape).
- Spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each - they don't spread, but shouldn't touch.
- Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety - some more brown than others. If you care, you can remove the darkest ones and continue cooking the others (I don't bother, it's just another sign that they are homemade and imperfect, to me). The lighter ones will still be crunchy, though they might have some chew to them as well.
- Repeat with the other half of dough, rolling and cutting while the first batch is baking.
- Cool the crackers completely on a wire rack and store in an airtight container. I'm sure they'd last a week somewhere and still be crunchy, but not in our house!
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