Roasted Garlic Crackers Recipe

Square crackers in a brown bowl on a wooden table.

These roasted garlic crackers are everything a from-scratch snack should be — crisp, flavorful, and packed with that irresistible roasted garlic taste. The dough chills overnight to build depth and texture, making it both easy to work with and full of rich, savory flavor. Perfect for snacking, adding to a fall spread, or pairing with soups, these crackers are simple to make and impossible to stop eating.

Course Snacks

Cuisine American

Prep Time 10

Cook Time 25

Chill Time 1

Servings servings

Calories 107kcal

Author Diane Gail

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 tablespoon mashed roasted garlic
1/2 cup water

US Customary - Metric

Instructions

Whisk dry ingredients: In a medium bowl, combine the flour, baking powder, and salt until evenly mixed. This ensures the leavening and salt distribute well through the dough.
Combine oil and garlic: In a small bowl, stir together the olive oil and mashed roasted garlic. The garlic won’t completely blend in, but mixing them first helps spread the garlic flavor evenly throughout the dough.
Cut oil mixture into dry ingredients: Pour the garlic-oil mixture into the flour and use a fork or pastry blender to work it in until the mixture looks crumbly. This step helps coat the flour with oil for a tender texture.
Add water and mix: Stir in the water until a shaggy dough comes together. The dough will be quite sticky — that's exactly as it should be.
Cover and cold proof: Cover the bowl tightly and refrigerate for 20–24 hours. This slow proofing time deepens the flavor of the dough and strengthens the gluten to produce a better texture.
Form and prepare for rolling: Remove the dough from the refrigerator and form it into a ball. It will be sticky, so coat your hands and the dough with plenty of flour, then place it on a well-floured surface and sprinkle the top generously with flour to make it easier to work with.
Roll out dough: Roll the dough evenly to about ¼ inch thick — that’s the sweet spot. This dough has a lot of spring and tends to stick, so rolling it thinner won’t work well.
Cut into shapes: Use a cookie cutter slightly larger than the size you want your cracker to be — this dough springs back as it’s cut. Gather and reroll any scraps to use up all the dough.
Arrange on baking sheet: Lay the cut crackers on a silicone-lined baking sheet, spacing them slightly apart to allow even baking.
Bake to golden crisp: Bake in a preheated 375°F (190°C) oven for about 25 minutes, or until the crackers are lightly golden on the bottom.
Cool on the pan: Remove from the oven and allow the crackers to cool completely on the baking pan. This helps them develop their full crunch.

Notes

Cold proof the dough: Don’t skip the overnight chill — it develops deep roasted flavor and strengthens the gluten for that perfect bite.
Mix the garlic with the oil first: Even though it won’t blend completely, this step helps the garlic spread evenly throughout the dough.
Flour generously when rolling: This dough is sticky, so dust your hands, rolling pin, and counter well to make it easier to work with.
Stick with ¼-inch thickness: The dough has spring and resists rolling thinner — ¼ inch is the sweet spot for texture and bake.
Cut slightly larger than you want: The dough shrinks back a bit, so size your cookie cutter accordingly for a perfect finished shape.
Cool right on the pan: Letting the crackers cool on the pan locks in their crunch and keeps that roasted garlic flavor bold and rich.

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