Homemade Wheat Thins

Wheat Thins are one of my favorite boxed crackers to buy at the grocery store. I love that they are baked and not fried so I feel like I am choosing a good snack for my family. When I saw this recipe for homemade Wheat Thins I just had to try it. The first time I made these, I halved the recipe just to make sure that we liked them. Between the two of us, they were inhaled before they even made it off the baking sheet! I ended up making them the next day, doubling the recipe. These crackers are perfect to snack on when you get the munchies. I like to smear a bit of peanut butter on my crackers while Andrew likes to eat them with slices of cheese. Whatever you decide to top them with-they’re delicious!

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Homemade Wheat Thins

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  • 1 1/4 cups whole wheat flour
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt, plus extra for topping
  • 1/4 teaspoon paprika
  • 4 tablespoons (1/2 stick) unsalted butter, cut into 1/4-inch cubes
  • 1/4 cup water
  • 1/4 teaspoon vanilla


  1. Preheat oven to 400 F.  Line two baking sheets with parchment paper.
  2. In a bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, salt and paprika. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and vanilla and mix on low speed just until the dough pulls together. (My dough was still pretty dry so I had to add slightly more water before it came together.)
  3. Divide the dough into 4 equal pieces, cover with a towel so they don’t dry out. Working one piece at a time, on a lightly floured work surface, roll one of the dough pieces into a large rectangle, 1/16-inch thick. Using a pizza cutter, cut the rectangle into squares about 1 to 1 1/2 inches wide.
  4. Transfer the dough squares to the prepared baking sheets. You don’t need to leave much space in between the crackers-they don’t spread at all in the oven. Sprinkle lightly with salt and cover with a towel. Repeat the rolling and cutting process with the remaining 3 pieces of dough. Save all of your scraps under the towel and reroll them all at once to create a final batch of crackers.
  5. Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes.  Check the crackers after 5 minutes to remove some of the thinner ones that are browning too quickly and return the remaining crackers to the oven to finish baking. Transfer crackers to a wire rack and allow to cool completely before storing in an airtight container.
Yields: about 64 crackers

Source: adapted from Tracey’s Culinary Adventures, originally from King Arthur Whole Grain Baking Cookbook

28 Responses to “Homemade Wheat Thins”

  1. #
    Charlie — August 28, 2011 @ 12:26 pm

    Your crackers look delicious! Must be even better than store-bought wheat thins ;).

  2. #
    tiffany — August 28, 2011 @ 1:19 pm

    I’m a huge fan of wheat thins myself… your homemade version looks JUST like the store version… but better 😉

  3. #
    chicaandaluza — August 28, 2011 @ 1:41 pm

    I´m a big fan of crackers – am trying to work out if these will taste sweet or savoury? Or a delicious mixture of the two?

  4. #
    Junia @ Mis Pensamientos — August 28, 2011 @ 1:51 pm

    i love wheat thins! i’ve always wanted to make them too. these look perfect! 😀 i’m sure they were addicting as well!

  5. #
    chocolateandcarrots — August 28, 2011 @ 2:04 pm

    I love this! My new motto is to try to make any processed foods that I would typically purchase. This is another one that was just added to my list. Yay!!!

  6. #
    Laura — August 28, 2011 @ 5:04 pm

    I love wheat thins and will definitely be trying this recipe! I love that the ingredients are all stocked in my kitchen.

  7. #
    deb — August 28, 2011 @ 5:41 pm

    I have been coveting King Arthur Flour’s Whole Grain Cookbook and your post is moving it to the top of my cookbook wish list! The wheat thins look fabulous. My brother grinds his own flour and has sent me both soft white and hard red, whole wheat flours. Your recipe is a perfect fit!

  8. #
    sportsglutton — August 28, 2011 @ 6:34 pm

    Very very cool. I’ll have to make them for my mom who is a wheat thin junky. :-)

  9. #
    overtimecook — August 28, 2011 @ 8:13 pm

    My mouth is watering at those pictures! I absolutely love those crackers…must make this!

    Thanks for posting!


  10. #
    Bake Your Day — August 28, 2011 @ 9:22 pm

    Absolutely love this! I have had these bookmarked for so long, just haven’t done it. You have inspired me to get on it, they look so, so good!

  11. #
    Kristen@PrettySweet — August 28, 2011 @ 10:48 pm

    Whoa. Those look JUST LIKE real Wheat Thins. And I love Wheat Thins!! I’ve gotta try this!!

  12. #
    Anita Menon — August 29, 2011 @ 1:29 am

    Looks like an addictive snack. I have got to try this.

  13. #
    Alida — August 29, 2011 @ 7:32 am

    I am a huge fan of wheat thins, especially with a little peanut butter. Love this – definitely going to give these a try!

  14. #
    Lolly — August 29, 2011 @ 7:47 am

    I just bookmarked this recipe. It looks great! I love Wheat Thins :)

  15. #
    Rachel @ My Naturally Frugal Family — August 29, 2011 @ 9:09 am

    My family is going to love you forever! We are huge wheat thins fans and I cannot wait to try out this recipe.
    Thanks so much for sharing this!

  16. #
    Reem — August 29, 2011 @ 9:45 am

    I love wheat thins………. Yours look perfect. I am so making these. Thanks so much for such a wonderful recipe.

  17. #
    Kelly — August 29, 2011 @ 11:36 am

    Homemade wheat thins!! Brilliant recipe, they are my absolute favorite cracker!! Looks delicious! :)

  18. #
    Nicole@HeatOvenTo350 — August 29, 2011 @ 12:51 pm

    How cool! I love wheat thins, too. I never thought I could make some!

  19. #
    Rufus' Food and Spirits Guide — August 29, 2011 @ 1:38 pm

    Ha, I could’ve used these before my 2,800-mile road trip. Great recipe.

  20. #
    collegegirlcooking — August 29, 2011 @ 3:04 pm

    What a great recipe! I’m looking forward to trying this for the mere fact that Wheat Thins are expensive little crackers!

  21. #
    Eliot — August 29, 2011 @ 5:42 pm

    I am saving this to make this weekend. I love the MEGA wheat thins so I can make these as big as I want!!!! Thanks.

  22. #
    Krista {Budget Gourmet Mom} — August 30, 2011 @ 12:18 pm

    Wow, that is so much easier than I thought! I love Wheat Thins too and I’m so excited to make my own rather than buy them!!! Awesome!

  23. #
    Heather | Farmgirl Gourmet — August 30, 2011 @ 12:20 pm

    Brilliant. My teenage daughter LOVES Wheat Thins and can eat an entire box in no time flat. I will be bookmarking this page for certain!

  24. #
    Shannon @ dinnerordessert — August 30, 2011 @ 6:10 pm

    These look great, I can’t wait to try this recipe!

  25. #
    Mark — September 1, 2011 @ 7:40 pm

    Great work. It’s amazing how you made a replacement product with half the ingredients of the origional. I bet they taste way better too. Excellent work on the post.

  26. Pingback: Homemade Wheat Thins | creativelyhungry

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  28. #
    Janine — December 30, 2013 @ 1:21 pm

    Wow. These taste just like wheat thins. Brilliant. I put off making them a year. Dont know why, sooooooo easy.

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