These 4-Ingredient Water Crackers are a game-changer for anyone who loves simple, wholesome snacks. With just flour, water, oil, and salt, you’ll create irresistibly crisp crackers that are perfect for pairing with cheese, dips, or even enjoying on their own.
The dough comes together in 30 minutes, and after a quick rest, they bake to golden perfection in just 12 minutes. The result? A light, airy texture with a satisfying crunch that’s sure to impress.
What makes these crackers truly special is their versatility and clean, neutral flavor that lets your favorite toppings shine. Whether you’re hosting a gathering or craving a quick homemade treat, these crackers are effortlessly elegant and surprisingly easy to make.
In just over an hour, you’ll have a batch of fresh, golden crackers that are far superior to store-bought versions. Once you try them, you’ll wonder why you ever settled for anything less!
Simple Ingredients for Homemade Water Crackers
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour (plus extra for dusting)
- 1 teaspoon salt (adjust to taste)
- 7 tablespoons (3 ½ fl oz/105 ml) water (add more if dough is dry)
- 2 tablespoons vegetable oil (can substitute with olive oil for a richer flavor)
Step-by-Step Instructions for Perfect Water Crackers
- In a medium bowl, combine the flour, salt, water, and oil. Stir until the mixture is evenly moistened.
- Turn the dough out onto a floured surface and knead until smooth. Add a touch more flour if sticky or a bit more water if dry.
- Wrap the dough tightly and let it rest for 1 hour to relax the gluten.
- Preheat your oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- On a floured surface, roll the dough as thin as possible. Use a 3-inch (7 ½ cm) round cutter to cut out circles and place them on the prepared baking sheets. (They will shrink during baking, so no need to space them out.)
- Prick each cracker with a fork in a few places to prevent air bubbles.
- Bake one tray at a time for 10-12 minutes, or until the crackers are lightly golden.
- Let the crackers cool completely before storing them in an airtight container for up to one week.
Perfect Pairings: Sauce and Topping Ideas
These water crackers are a blank canvas for your favorite flavors! Try them with a smear of creamy hummus, a dollop of tangy goat cheese, or a slice of fresh avocado. For a sweet twist, pair them with a drizzle of honey or a spread of almond butter. Pro tip: Add a sprinkle of sesame seeds or cracked black pepper before baking for extra flair.
Storage Secrets: Keep Them Crisp
Once cooled, store your crackers in an airtight container at room temperature for up to one week. If they lose their crunch, pop them in a 300°F (150°C) oven for 3-5 minutes to revive their crispiness. For longer storage, freeze them in a zip-top bag for up to a month—no thawing needed!
Time-Saving Tips for Busy Bakers
Short on time? Skip the resting period if needed—the crackers will still turn out delicious, though slightly less tender. To speed up rolling, divide the dough into smaller portions and roll them out simultaneously. Bonus tip: Use a pizza cutter instead of a round cutter for quick, rustic shapes.
Recipe Variations: Get Creative
Customize your crackers by adding 1 teaspoon of dried herbs (like rosemary or thyme) or ½ teaspoon of spices (such as garlic powder or smoked paprika) to the dough. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend. Experiment and make it your own!
Equipment Guidance: Tools to Make It Easier
A rolling pin and a 3-inch round cutter are essential for this recipe, but don’t worry if you don’t have a cutter—use a glass or jar lid instead. A fork for pricking and parchment-lined baking sheets ensure even baking and easy cleanup. Optional but helpful: A pastry brush to lightly oil the crackers for extra crispiness.
4-Ingredient Water Crackers Recipe
Ingredients
- 1 ½ cups all-purpose flour 7 ½ oz/213 g
- 1 teaspoon salt
- 7 tablespoons water 3 ½ fl oz/105 ml
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl, stir the flour, salt, water and oil together until moistened.
- Turn the mixture out onto a floured surface and knead until smooth, using a touch more flour if the dough is very sticky and a bit more water if the dough seems dry.
- Wrap the dough well and let rest for 1 hour to relax the gluten.
- When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- On a floured surface, roll the dough as thin as possible. Using a 3-inch (7 ½ cm) round cutter, cut as many circles as you can and place on the prepared baking sheets. (They will shrink as they bake so no need to space them out.) Prick the crackers with a fork in a few places.
- Bake one tray at a time for 10-12 minutes, until lightly golden.
- Once completely cool, place in an airtight container for up to one week.
