Surprisingly, the holes are there for a reason, not just for decoration or for convenience in some manufacturing process. Without these holes, crackers would not bake correctly. These holes allow steam to escape during baking. This keeps the crackers flat, instead of rising a bit like a normal biscuit as the steam escape; these holes also help to properly crisp the crackers.
Dough is rolled flat in sheets in the production of crackers. These sheets then travel through a mechanism containing “docker” pins that lay holes in the dough. The hole’s positioning and number varies depending on the size and shape of the cracker. If the holes are set too close together, the cracker will end up being extra dry and hard, due to too much steam escaping. If the holes end up being too far apart, parts of the cracker will rise a bit forming little bubbles on the surface of the cracker, which is undesirable in most types of crackers.
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