October 8th, 2008

homemade wheat thins!

wheat thins 1

let’s pretend for a minute that you’ve got some people coming over to watch, let’s say, the presidential debate in half an hour and you’ve just made your famous spinach artichoke dip for the occasion. then suddenly you realize you have no chips, crackers or bread to toast and serve with your dip (which is weird, because you usually always have chips, crackers or bread). there’s not enough time to get to the store and back. what will you do? what will you do?

wheat thins dough 1

i’ll tell you what you do: you quickly put together this incredibly quick and easy recipe for one of america’s favorite crackers! maybe you give it your own twist with some dried herbs you have in the pantry. maybe you call them “pete thins” because you think it’s hilarious (even if no one else does). when your guests come in, they’ll be welcomed with delicious dip as well as homemade warm crackers. your guests will rejoice and probably shower you with gifts.

wheat thins dough 3

seriously, these crackers are incredibly easy to make, and if you’re the type of person that likes to know what goes into your snack foods, this is the recipe for you. now the only thing i need is a good recipe for triscuits. anybody have one they’d like to share?

wheat thins 2

wheat thins
recipe from Recipeland.com. good with dips, cheeses, spreads, etc.

1 1/2 cups flour (all-purpose)
1/2 cup whole wheat flour
1/2 cup sugar
1/4 tsp salt
2 Tbsp butter (at room temperature)
2/3 cup milk
salt (or other dried herbs and seasoning) for sprinkling

1. in a large bowl, combine the flours, sugar and salt. cut in the butter and mix until you have a coarse meal.

2. slowly blend in the milk just until you have a dough that will hold together. divide the dough into 2 pieces for rolling.

3. roll the dough out on a floured surface to about 1/8 inch thickness. sprinkle with salt and roll over lightly with the rolling pin again. cut the dough into 2×2 inch squares. poke each square several times with a fork.

4. transfer squares to an ungreased baking sheet and bake at 325 F for 20-25 minutes, until crackers are golden brown.



48 Comments for homemade wheat thins! - why not leave some love?

  1. Teri says:

    Oh YUM! I don’t buy Wheat Thins in the store anymore… they are too salty! But these look like yummy winners!!! They have so much more texture… they would be so rustic looking next to Spinach Dip! Thanks Pete!

  2. kim says:

    Wow my boyfriend is going to love this, i never thought of making his favorite crackers instead of buying them! When i rushed to make snacks for the debate i went with cookies :)

  3. sara angel says:

    yay! this sounds like such a good idea!

  4. Jess says:

    I love the idea of adding your own herbs. I’m going to try these with Rosemary and Parm. Yummy!

  5. ha!
    i do hope that you were showered with gifts Pete,
    these look crackalastic!

  6. Bri says:

    YUM! I work at a school, and everyone who works at a school eats all day long… It’s true, just ask any teacher. I’ve been looking for “healthier” snacks to make myself and store at my desk, and these look PERFECT! I think I will in fact call them Pete Thins, because like you, I find that absolutely hilarious. Thanks!

  7. lisa says:

    These look fantastic! They would make great holiday gifts too (already thinking ahead).

  8. Emily says:

    Those look totally delicious, but I was surprised at the amount of sugar in them — they don’t come out tasting sweet?

    Very very tempted by that photo…

    Emily

  9. Casi says:

    Here in Canada we like to shower everything with cheese. Seeing as how yesterday I made the best lentil soup, I am going to try your Pete Thins but add swiss cheese. I do not think they will last long. Thanks for the recipe :)

  10. Leila says:

    I understand that this place is called Pete BAKES but… ummm… can we get the recipe for the spinach artichoke dip too? Just speaking as someone who is headed up to Canada for Canadian Thanksgiving and who is charged with bringing the before-meal nibblies….

  11. petebakes says:

    hi everyone! i’ve posted the spinach artichoke dip recipe here. enjoy!

  12. [...] have a soft spot for wheat thins, so when I saw this recipe for homemade wheat thins I kind of had to make them. It didn’t hurt that they were suppose to [...]

  13. Cassie says:

    Oh my! I am so totally going to give this a try! I love wheat thins but don’t buy them much anymore because they seem so sweet to me.

  14. [...] few of you asked for the spinach artichoke dip recipe from my last post, and as you demand, so i deliver. this dip is incredibly tasty, really easy to make and even works [...]

  15. Darlene says:

    I am so going to make this AND I’ll even call them Pete thins. Then my friends will ask why and I’ll make up a completely insane story and end up pointing them to you. Then they won’t care because I’m the one who does the hostessing and most of the baking and cooking. Fortunately the younger girls clean up after me!

  16. Julie says:

    Wow! this looks so easy! Who knew Wheat thins could be this easy to make. Thanks for the inspiration and I hope to make them this weekend. Thanks!

  17. Linda says:

    Thanks, Pete! Been wanting this recipe a long time! For a snack cracker that tastes exactly like Cheez-its, add about a cup of shredded sharp cheddar to a shortbread cookie recipe (one that has cornstarch added), Very authentic taste. I suppose you could duplicate the white cheddar cracker by adding a cup of shredded white cheddar. Haven’t tried that yet, but the sharp cheddar crackers are always a hit! Gotta go make wheat thins now!

  18. Dave says:

    I was looking for a recipe for some kind of onion-y wheat thins that my mom used to make and thought this recipe would work, Well, it MORE than worked, these are just addictive! Now, for that onion-y twist I grated about 1/4 onion into the dough and added some chopped parsley and dill seeds… I can only say, you gotta try them !

  19. [...] lovely spinach artichoke dip with (wait for it) homemade Wheat Thins (thanks again Pete [...]

  20. [...] spinach and artichoke and cheese – sounds fancy, no? why limit yourself to eating this dip only when you go out to eat when it’s so easy to make at home? try it with tortilla chips or homemade wheat thins! [...]

  21. Lyanthya says:

    Did you ever find a recipe for homemade Triscuits? I’m desperately searching for one.

    • Becky says:

      Good luck making Triscuits. I too was looking for a recipe but I think they are too difficult to make. Check out this website.http://recipes.howstuffworks.com/how-triscuits-work.htm

    • Katherene says:

      Hi, I’ve spent the last two nights up all night trying to find a homemade triscuit recipe. Here’s the only one I found. I haven’t tried it yet but I do believe it will be close.
      http://www.vegsource.com/talk/recipes/messages/94660.html
      Let me know if you get it or make them before I do ok. I cannot afford my triscuit and jalapeno bean dip (I eat them before I take my meds). I had to get my cholestrol down from 300 (it’s now 164). I still need to learn how to make my own refried beans. I’ve totally changed my diet and in my life I have to eat at least 35 grams of fiber a day. Thank God I love vege’s and grains. Anyway, it’s 5am and I need to sleep. Sorry for the babbling. lol Hope this works. Kat

  22. Bush Alaskan says:

    I live out in the middle of no where in Bush Alaska and am pregnant and was really craving wheat thins. These are absolutely WONDERFUL!!!

    Thank you so much!! Plan on making them again and again and again.

  23. Bush Alaskan says:

    Forgot to mention…

    If you almost practically burn them they are even better!! The darker brown the better!! It’s like the sugar carmelizes and they taste superb!!

  24. Furst says:

    rofl… Pete thins! I may take a break from making Peter bread and try the Pete thins.

  25. Caroline says:

    I have been missing my staple diet of Wheat Thins and Hummus since I left the states, where I worked for a few years. Now im back in the UK and was overjoyed to find this recipe, they taste just the same, if not better, than the real deal!! Thanks Pete.

  26. Audrey says:

    I am in heaven right now! I sprinkled salt and onion powder before baking these crackers and they are better than Wheat thins!!! I baked for 30 minutes until the crackers were all brown. I ate one right out of the oven and moaned in despair because it wasn’t crunchy. Once the crackers cool, though, they are crunchy and soooooo good. Forget store bought crackers. These will be a staple at my house from now on!

  27. dekvip says:

    lovely spinach artichoke dip with (wait for it) homemade Wheat Thins (thanks again Pete )

  28. Emikat says:

    Hi,
    These look great! I just found your site for the first time and can not wait to explore it more!!! Can you tell me how long these will store? Whats the best way to store them? Thank you for sharing all your expertise!

  29. Kaye says:

    I tried your recipe for Pete Thins, where do I send the gift?!

  30. [...] el pan de lado y acompaña tus dips con unas crocantes galletitas de trigo. Te aseguro que una vez que las hayas probado se convertirán en tu snack favorito. Serán ideales [...]

  31. [...] el pan de lado y acompaña tus dips con unas crocantes galletitas de trigo. Te aseguro que una vez que las hayas probado se convertirán en tu snack favorito. Serán ideales [...]

  32. [...] Elgranchef Foto: Peterandrew AKPC_IDS += "7455,"; Categorias: Aperitivos y tapas y Recetas Etiquetas: aperitivos,harina de [...]

  33. Jim's gone crackers says:

    One thing to make it easier…transfer the sheet of dough to the tray before cutting, then use a plastic pizza cutter. This is a whole lot less work.

    I just use a plastic one so my non-stick sheet doesn’t get scratched.

  34. J says:

    I made these. I added 1/4 cup sugar instead of the 1/2 cup, and it was way too much in my opinion. I recommend using only a few tablespoons. Be sure to roll them very thin too, otherwise its like a brick. LOL.

  35. Fiona says:

    These were awesome! your blog is awesome! i want to make everything that is on it!…difficult to do in a college dorm kitchen…but I will try my hardest!!

  36. Jeanette says:

    What a great idea and beautiful pictures to go with it. I am so glad I found your site!

  37. Rick says:

    Just made a batch of these and they came out as hard as rocks. I may have chipped a tooth, although, they did taste good.
    What did I do wrong?
    I do suggest rolling these things out even flatter the Pete suggests, though.

    I’ll have to try it again. I have one more jar of Kraft Pineapple Spread left. (Goes great on Wheat Thins, btw.)

    Rick

  38. Cindy says:

    i tried these and they came out hard!!!but they tasted really good,im going to try try these again
    (i wonder what i did wrong)

  39. Linda says:

    Mine came out really hard, too! I did get a flash of the original Wheat Thins flavor. I am aware that overworking dough causes the gluten to develop and will result in a tougher product, so I was careful about that.

    Next time, I’ll take a cue from J (above), and roll as thin as I can, maybe roll & cut them in the pan, ‘cuz mine stuck fiercely to the granite counter.

    Snack on!

    • Sandy says:

      I roll mine out between two sheets of parchment, peel back the top sheet, season, press the seasoning into the dough, then peel off the top sheet and then slice the dough for the cracker sheets. It makes transferring them onto the cookie sheet for baking super easy, as I just slide the cookie sheet under the bottom parchment and bake.

  40. Natalie says:

    Just made 2 batches, I only put 2 tablespoons of sugar tho, 1/2 cup is too too much!
    Also I would add 1 T garlic powder and about 2 tsp onion powder to make these really like wheat thins. Kind of bland otherwise. Roll them as thin as possible and evenly. I rolled them between wax paper and they turned out perfect. I agree with former poster who said they are good darker, but it’s nice to have some that aren’t dark too.

    I made a second batch with 3/4 of the flour Whole wheat, used olive oil instead of butter, onion and garlic powder, and about 1 tsp of black pepper. FANTASTIC!!

    I love your website Pete! I have made the focaccia bread and the cinnamon swirl bread with raisins, I love your pictures and instructions are always very good.

  41. 7m says:

    Those look totally delicious, but I was surprised at the amount of sugar in them — they don’t come out tasting sweet?

    Very very tempted by that photo…

    Emily

  42. Kim says:

    Pete, I love you sight unseen! I have been eating these since I was a kid and can’t wait to try your recipe. I don’t even like to cook, but you make it seem fun. I am going to try adding a little anise seed because I bought a bottle of it for another recipe and have been adding it to everything to use them up. (tastes great in a standard macaroni salad sauce. try mixing olive oil with some mayo and a tomato/bacon salad dressing. to die for.)

  43. Marilee Holm says:

    For Triscuits, seems that something could be done with Shredded Wheat . . . I don’t know quite what though.

  44. This article, “wheat thins recipe | pete bakes!” was superb.
    I am creating out a replica to show my colleagues. Many
    thanks,Eloisa

  45. How goes it, well put together web site you have in here.|

Sorry, the comment form is closed at this time.



© 2014 pete bakes! | powered by WordPress with Barecity | about | recipes | archives | RSS
please do not steal images without my consent. just email me and i'll probably let you use them if it's for a good cause.