makes about 3 dozen

Why make your own crackers? Because they’re easy, fun to make, and super delicious. Keep a larger batch of homemade crackers in a sealed bag; if needed, reheat them in a 200° oven to restore their crunch.

3 cups all-purpose flour, or AP plus whole-grain
2 tsp. granulated sugar
2 tsp. salt
1/4 cup extra-virgin olive oil
1 cup water
Topping: 3 Tbsp. mixed seeds (fennel, caraway, black or white sesame, poppy) + 1 tsp. flaky sea salt

Preheat oven to 450°. In the bowl of a stand mixer (or a large bowl using a wooden spoon), stir together flour, sugar, and salt. Add oil and water and stir until you have a soft, sticky dough. (Add water, a teaspoon at a time, if there’s excess loose flour in bowl.) Dump dough onto a floured work surface and divide in half; pat the pieces into thick squares. Roll one half of dough to a rectangle about 1/8 inch thick (dust with flour if needed to prevent sticking).

Cut dough into cracker-sized squares or rectangles. Spritz dough lightly with water and sprinkle with topping, using your rolling pin to lightly press seeds into dough. Prick crackers all over with a fork to prevent puffing. Transfer crackers to a rimmed baking sheet and bake until lightly golden brown, 12–15 minutes. Repeat with remaining dough and re-roll any scraps.