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!
Click the arrow for the full Sriracha Cheese Crackers recipe (with print options)!
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