Sesame Crackers (Crispy & Homemade)
No yeast, no proofing, no special equipment beyond a rolling pin — just a simple olive-oil dough rolled thin, cut into pieces, and baked until golden and crisp for these sesame crackers. They’re sturdy enough to hold a scoop of hummus or a slice of cheese without snapping, and they keep well for snacking straight from the jar.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/4 cup (35g) sesame seeds, plus extra for topping
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons olive oil
- 1/4 cup (60ml) water, plus more as needed
- Flaky salt, for topping
Instructions
- Whisk the flour, sesame seeds, salt, and baking powder together in a large bowl.
- Add the olive oil and rub it into the dry ingredients with your fingers until the mixture looks sandy.
- Add the water a little at a time, stirring, until a firm, smooth dough comes together. Knead briefly on a lightly floured surface, adding a touch more water if it feels dry.
- Divide the dough in half. Roll each half out very thin, about 1/16 inch thick, between two sheets of parchment paper.
- Cut into crackers with a knife or pizza cutter and prick each one a few times with a fork. Transfer to a parchment-lined baking sheet.
- Brush lightly with water, then sprinkle with extra sesame seeds and flaky salt, pressing gently so they stick.
- Bake at 375°F (190°C) for 12-15 minutes, rotating the pan halfway through, until golden and crisp.
- Cool completely on the pan — the crackers crisp up further as they cool.
Why This Works
Rolling the dough thin is what separates a crisp cracker from a dense biscuit — at about 1/16 inch, there’s little enough dough that it dries out and shatters rather than staying chewy. Sesame seeds baked into the dough toast as the crackers bake, which is where a lot of the nutty flavor comes from.
Tips for the Best Sesame Crackers
Roll the dough between parchment rather than on a floured counter — it keeps the thickness even and makes transferring the rolled sheet to a baking sheet much easier. If the edges of your tray brown faster than the center, pull those crackers off a minute or two early rather than waiting for the whole batch to finish at once.
Variations
Swap black sesame seeds for some or all of the white for a striking two-tone look, or add a teaspoon of za’atar or everything-bagel seasoning to the dough for a different flavor. Grated Parmesan worked into the dough also makes a good savory variation, though it will brown a little faster in the oven.
Storage
Once fully cooled, store the sesame crackers in an airtight container at room temperature for up to 2 weeks. If they soften from humidity, a few minutes in a low oven will re-crisp them.
Common Mistakes to Avoid
Skipping the fork pricks is a common shortcut that backfires — without them, steam gets trapped under the dough and the crackers puff up unevenly instead of baking flat. Rolling the dough unevenly is another issue, since thinner spots will burn before thicker ones finish crisping; a rolling pin with removable thickness rings, or just rolling slowly and checking with your hand, helps keep it consistent. Pulling the crackers as soon as they look done is also worth resisting — they firm up significantly as they cool, so a batch that seems slightly underbaked in the oven is often perfect once cooled.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. The dough can be wrapped tightly and refrigerated for up to 2 days before rolling; let it sit at room temperature for about 15 minutes first so it’s easier to roll out.
Why are my crackers chewy instead of crisp? For sesame crackers, this is almost always a thickness issue — dough rolled thicker than about 1/16 inch won’t dry out fully in the bake time given. Roll thinner and check for even thickness across the sheet.
Can I use a different oil instead of olive oil? Yes, a neutral oil like avocado or vegetable oil works fine and gives a milder flavor. Olive oil adds a slightly more savory, peppery note that pairs well with the sesame.
What can I serve these crackers with? They hold up well under hummus, whipped feta, or a soft cheese, and they’re sturdy enough to use for scooping dips without breaking. A cheese board is also a natural fit, since the sesame flavor doesn’t compete with most cheeses.
