If you crave a cheesy, crispy, and savory homemade snack, these Cheddar Bacon Crackers are your answer. They combine sharp cheddar, smoky bacon, and a hint of spice in a delightfully flaky, golden cracker. Simple to make and utterly addictive, they disappear fast.
Nothing beats a great Cheddar Bacon Crackers. Whether you're a fan of Savory Snacks or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Cheddar Bacon Crackers
Insanely Moreish Flavor: Sharp cheddar and smoky bacon create an irresistible depth.
Perfectly Crispy Texture: A buttery, flaky dough bakes to a satisfying snap.
Surprisingly Simple: Easy to make with basic techniques and ingredients.
Endlessly Customizable: Swap cheeses or add seasonings to suit your taste.
Ingredients & Tools
- 200 g all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for a little kick)
- 1/2 tsp fine sea salt
- 115 g cold unsalted butter, cubed
- 150 g sharp cheddar cheese, freshly grated
- 6 slices thick-cut bacon, cooked until very crisp and crumbled
- 4-6 tbsp ice-cold water
- 1 large egg, beaten (for the egg wash)
- Flaky sea salt, for sprinkling on top
Tools: A food processor (highly recommended, but a pastry cutter and bowl will work), rolling pin, baking sheets, parchment paper, pizza cutter or sharp knife.
Notes: Quality cheddar and bacon make a difference. Aged cheddar offers sharper flavor, and thick-cut bacon provides substantial, smoky bits.
Nutrition (per serving)
| Calories: | 95 kcal |
| Protein: | 3 g |
| Fat: | 6 g |
| Carbs: | 7 g |
| Fiber: | 0.5 g |
Serves: Makes about 40 crackers | Prep Time: 25 minutes | Cook Time: 15-18 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Keep Everything Cold. This is the golden rule for a flaky cracker. Your butter and water need to be ice-cold. The little pockets of cold butter will steam in the oven, creating those lovely, delicate layers. If the dough feels warm at any point, just pop it back in the fridge for 10 minutes.
- Grate Your Own Cheese. I know, it’s an extra step, but pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose. This can prevent it from melting smoothly into the dough and can make the texture a bit grainy. Freshly grated cheddar melts beautifully and distributes its flavor evenly.
- Cook Your Bacon Until Very Crisp. You want your bacon to be truly crunchy before it goes into the dough. If it’s even slightly soft or chewy, it can release excess grease into the cracker dough during baking, making it soggy instead of crisp. We’re after texture contrast here!
- Don’t Skip the Egg Wash. A simple beaten egg brushed over the top before baking gives the crackers that gorgeous, professional-looking golden sheen and helps the flaky salt stick. It’s a tiny step with a big visual payoff.
How to Make Cheddar Bacon Crackers
Step 1: Combine the Dry Ingredients. In the bowl of your food processor, add the all-purpose flour, sugar, baking powder, garlic powder, smoked paprika, cayenne (if using), and fine sea salt. Pulse about 4-5 times just to combine everything evenly. You’ll notice the mixture will take on a slight orange hue from the spices—that’s exactly what you want.
Step 2: Cut in the Cold Butter. Scatter the cold, cubed butter over the dry ingredients. Pulse the food processor in short, 1-second bursts until the mixture resembles coarse, wet sand with a few pea-sized lumps of butter remaining. Those visible butter bits are your ticket to a flaky texture, so don’t over-process it into a uniform paste.
Step 3: Add the Cheese and Bacon. Now, add your freshly grated cheddar and crumbled crispy bacon to the food processor. Pulse another 5-6 times, just until the cheese and bacon are evenly distributed throughout the flour-butter mixture. It should look like a crumbly, colorful rubble at this stage.
Step 4: Bring the Dough Together. With the processor running on low, slowly drizzle in the ice-cold water, one tablespoon at a time. Stop as soon as the dough just begins to clump together and looks a bit shaggy. You may not need all the water—the trick is to add just enough so that when you pinch a bit of dough, it holds together without being wet or sticky.
Step 5: Form and Chill the Dough. Turn the dough out onto a lightly floured surface and gently press it together into a cohesive ball. Divide it into two equal portions, flatten each into a disc about 1-inch thick, and wrap them tightly in plastic wrap. Refrigerate for at least 30 minutes. This chilling period is non-negotiable; it re-solidifies the butter and makes the dough much easier to roll out.
Step 6: Roll and Cut the Crackers. Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Working with one disc at a time, roll the dough out on a lightly floured surface to a thickness of about 3-4 mm. Use a pizza cutter or a sharp knife to trim the edges (save the scraps!) and cut the dough into 3-4 cm squares. A little rustic unevenness is part of the charm.
Step 7: Bake to Golden Perfection. Carefully transfer the cut crackers to your prepared baking sheets, leaving a little space between them. They don’t spread much, but they do need room for air to circulate. Brush the tops lightly with the beaten egg wash and sprinkle generously with flaky sea salt. Bake for 15-18 minutes, rotating the trays halfway through, until the crackers are puffed and a deep, golden brown around the edges.
Step 8: Cool Completely. As tempting as it is to eat them straight from the oven, let the crackers cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This is when they achieve their final, signature crispness. You’ll hear a satisfying snap when you break one in half.
Storage & Freshness Guide
- Fridge: Store baked, cooled crackers in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze unbaked dough discs wrapped in plastic for up to 3 months. Thaw in fridge before rolling and baking.
- Reviving: If crackers soften, re-crisp in a 300°F oven for 5 minutes.
Serving Suggestions
Complementary Dishes
- A Robust Charcuterie Board — These crackers are the ultimate vehicle for sliced salami, prosciutto, and a grainy mustard. Their sharpness cuts through the richness of the meats beautifully.
- A Creamy Tomato Soup — Dunking one of these cheesy, bacon-y crackers into a velvety bowl of tomato soup is a next-level comfort food experience. The crisp texture holds up surprisingly well.
- A Sharp, Tangy Cheese Dip — Serve them alongside a warm beer cheese dip or a cool, herby goat cheese spread. It’s a cheese-on-cheese situation, and it’s absolutely glorious.
Drinks
- A Crisp, Hoppy IPA — The bitterness of the hops works wonders to cut through the fat of the cheese and bacon, cleansing your palate between each addictive bite.
- A Dry Hard Cider — The bright, apple-y effervescence provides a refreshing counterpoint to the savory, salty flavors of the crackers, making for a perfectly balanced snack session.
- A Bold Zinfandel — The jammy, fruit-forward notes of a good Zin can stand up to the powerful flavors in these crackers without being overwhelmed.
Something Sweet
- Dark Chocolate and Orange Biscotti — The bitter dark chocolate and bright citrus notes are a sophisticated and delicious way to finish after the savory intensity of the crackers.
- Simple Vanilla Bean Panna Cotta — Its cool, creamy, and delicate flavor is the perfect palate cleanser, offering a smooth and simple contrast to the crunchy, savory snack.
- Spiced Apple Turnovers — The warm, cinnamon-spiced apple filling feels like a natural, cozy progression from the smoky, cheesy crackers, ending your gathering on a high note.
Top Mistakes to Avoid
- Mistake: Using warm ingredients or overworking the dough. This causes the butter to melt before baking, which will result in a dense, tough cracker instead of a light, flaky one. Handle the dough as little and as quickly as possible.
- Mistake: Not rolling the dough evenly. If some crackers are thick and others are thin, you’ll end up with a tray of burnt and undercooked crackers simultaneously. Aim for a uniform 3-4 mm thickness for even baking.
- Mistake: Skipping the egg wash and salt topping. I’ve messed this up before too, thinking it was just for looks. But the egg wash promotes browning and that final crisp texture, and the flaky salt on top is crucial for balancing the richness.
- Mistake: Storing them before they are completely cool. Any residual warmth will get trapped in the container and turn your beautifully crisp crackers soft and chewy. Patience is key here!
Expert Tips
- Tip: Re-roll your scraps once. After you cut out your first batch of crackers, gently press the scraps together and re-roll. You can do this a second time, but know that the third batch might be a bit tougher as the dough gets overworked.
- Tip: For extra flavor, toast your spices. Before adding them to the flour, gently warm the garlic powder and smoked paprika in a dry skillet for a minute until fragrant. This deepens their flavor profile immensely.
- Tip: Use a bench scraper for easy cleanup and handling. It’s the perfect tool for lifting and transferring your delicate, rolled-out dough without tearing it, and it makes cleaning the flour off your counter a breeze.
- Tip: Freeze the unbaked dough for a future snack emergency. The dough discs freeze beautifully for up to 3 months. Just thaw in the fridge overnight and proceed with rolling and baking whenever a craving strikes.
FAQs
Can I make these crackers ahead of time?
Absolutely! You have two great options. You can make the dough, wrap it tightly, and keep it in the fridge for up to 2 days before rolling and baking. Or, you can bake the crackers completely, let them cool fully, and store them in an airtight container at room temperature for up to 5 days. They are a fantastic make-ahead appetizer for parties.
My dough is too crumbly and won’t come together. What did I do wrong?
This usually means you need a touch more liquid. The absorbency of flour can vary. Simply add more ice-cold water, one teaspoon at a time, and pulse until the dough just holds together when pinched. It’s better to err on the side of slightly crumbly than too wet and sticky.
Can I use a different type of cheese?
Of course! While sharp cheddar is classic, other firm, flavorful cheeses work wonderfully. Try Gruyère for a nuttier flavor, Pepper Jack for a spicy kick, or even a smoked gouda to double down on the smoky notes from the bacon. Just make sure it’s a cheese you can grate.
Why are my crackers puffy instead of flat and crisp?
A little puff is good—it indicates flakiness! But if they’re too puffy, you might not have rolled the dough thin enough, or you may have used a bit too much baking powder. For the crispiest result, ensure you roll to that 3-4 mm thickness and use a fork to prick each cracker a few times before baking to release steam.
Can I make these without a food processor?
You definitely can. Use a large bowl and a pastry cutter (or even your fingertips) to cut the cold butter into the dry ingredients until it resembles coarse crumbs. Then, stir in the cheese and bacon with a fork, and finally, mix in the water with the fork until a shaggy dough forms. It takes a bit more elbow grease, but the result is the same.
Cheddar Bacon Crackers
Make the best Cheddar Bacon Crackers with this easy recipe. Cheesy, crispy, and savory, they're the perfect homemade snack. Get the recipe and bake a batch today!
Ingredients
For the Crackers
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200 g all-purpose flour
-
1 tsp granulated sugar
-
1/2 tsp baking powder
-
1/2 tsp garlic powder
-
1/4 tsp smoked paprika
-
1/4 tsp cayenne pepper (optional, for a little kick)
-
1/2 tsp fine sea salt
-
115 g cold unsalted butter (cubed)
-
150 g sharp cheddar cheese (freshly grated)
-
6 slices thick-cut bacon (cooked until very crisp and crumbled)
-
4-6 tbsp ice-cold water
-
1 large egg (beaten, for the egg wash)
-
Flaky sea salt (for sprinkling on top)
Instructions
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In the bowl of your food processor, add the all-purpose flour, sugar, baking powder, garlic powder, smoked paprika, cayenne (if using), and fine sea salt. Pulse about 4-5 times just to combine everything evenly.01
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Scatter the cold, cubed butter over the dry ingredients. Pulse the food processor in short, 1-second bursts until the mixture resembles coarse, wet sand with a few pea-sized lumps of butter remaining.02
-
Add your freshly grated cheddar and crumbled crispy bacon to the food processor. Pulse another 5-6 times, just until the cheese and bacon are evenly distributed throughout the flour-butter mixture.03
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With the processor running on low, slowly drizzle in the ice-cold water, one tablespoon at a time. Stop as soon as the dough just begins to clump together and looks a bit shaggy.04
-
Turn the dough out onto a lightly floured surface and gently press it together into a cohesive ball. Divide it into two equal portions, flatten each into a disc about 1-inch thick, and wrap them tightly in plastic wrap. Refrigerate for at least 30 minutes.05
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Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Working with one disc at a time, roll the dough out on a lightly floured surface to a thickness of about 3-4 mm. Use a pizza cutter or a sharp knife to trim the edges (save the scraps!) and cut the dough into 3-4 cm squares.06
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Carefully transfer the cut crackers to your prepared baking sheets, leaving a little space between them. Brush the tops lightly with the beaten egg wash and sprinkle generously with flaky sea salt. Bake for 15-18 minutes, rotating the trays halfway through, until the crackers are puffed and a deep, golden brown around the edges.07
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Let the crackers cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.08
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