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5 from 1 vote

Homemade Seed Crackers

Author Rebecca Lindamood


  • 1 cup all-purpose flour
  • 1 cup plus 1 tablespoon whole wheat flour
  • 1/4 cup brown or yellow mustard seeds see notes
  • about 1/2 cup sesame seeds see notes
  • 1 tablespoon dehydrated garlic flakes see notes
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons extra virgin olive oil
  • 3/4 cup plus 1 tablespoon water


  • In a large bowl, use a whisk to combine the flours, garlic, mustard and sesame seeds, salt and baking powder. Evenly drizzle the olive oil over the top of the dry ingredients and use your clean hand to mix it. Add the water all at once and use your hand to stir it until it forms a rough dough.
    Lightly flour your countertop and turn the cracker dough out.
    Knead about five times and then divide the dough into 8 equal pieces. Cover with a clean towel and allow the dough to rest for 15 minutes.
    Preheat oven to 450° F. Line a baking sheet with parchment and set aside.
    Working with one piece of dough at a time, roll out until it is about 1/8″ thick. You can either lay the strip of dough onto your parchment paper as is or cut down into smaller portions. Either way, bake for 6 minutes, flip the cracker and bake for another 6 minutes. You may need to bake a little longer or a little less depending on how thick you’ve made the crackers. Just keep your eyes on them and remove from the oven when they’re a golden brown and they smell good.


NOTES: To get the proper amount of seeds to go into the dough, scoop 1 tablespoon dehydrated garlic flakes and 1/4 cup of brown or yellow mustard seeds into a 1/3 cup measure and top it off with sesame seeds.