New York-Style Rye Crackers

I believe this could be a five star rating all across if the author would add a foot note that this cracker can be baked an additional 5-10 minutes at 250 degrees if needed to make crispy. I've made this several times and always let it bake additional minutes at lower heat to ensure a crispy cracker. Give it a try this way because this is a delicious cracker!

These are very easy a fun to make. Thanks!

This recipe is an absolute treasure for any caraway/rye lover. I've never made crackers before and it should go without saying that the final product depends on how thick you roll them and how long you bake them. Mine were all over the board. I rolled the first batch too thick and they turned out dense and heavy with an almost cookie like texture. The thinner I rolled them, the crispier the wafer. The longer I baked them, the crispier the wafer. In all honesty, I actually preferred them a little dense. The caraway flavor stood out more compared to those that were cripsy and made for an irresistible snack.

Great recipe! I like the way the onion, garlic, and caraway combine for flavor. Thanks for the recipe!