Everything Bagel Rye Crackers
User Reviews
5
Everything Bagel Rye Crackers
Description
The crackers begin with a mixture of dark rye and whole wheat flours enhanced by wheat germ and flax seeds for texture and flavor. Oil and honey are added to the dough along with water to form a slightly sticky but rollable dough. After chilling briefly in the fridge to rest, the dough is rolled thin into rectangles and sprinkled with the homemade everything bagel seasoning.
The seasoning includes poppy seeds, sesame seeds, dried onion, garlic, and kosher salt, mimicking the classic bagel topping. The dough is baked at a low temperature to achieve crispness without burning. These crackers have a firm, crunchy texture and a savory, nutty flavor profile balanced by the slight sweetness of honey.
They work well as a snack on their own or paired with dips, cheeses, or spreads. The rye and whole wheat flours contribute a more robust taste compared to all-purpose flour crackers.
The recipe allows for substitutions such as different flours or sweeteners to adapt to preference. Crackers store well in an airtight container for up to two weeks and freeze nicely for months. Dough can be made ahead and refrigerated or frozen for later baking.
Ingredients
- 1 cup dark rye flour 132 grams
- 1/2 cup whole wheat flour 75 grams
- 1 tablespoon wheat germ 5 grams
- 1 tablespoon Flax Seed 8 grams, ground
- 1/2 teaspoon kosher salt 3 grams
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1/2 cup water 109 grams
- 1 egg for egg wash, white
Everything Bagel Seasoning
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 1 teaspoon onion minced dried
- 1/2 teaspoon garlic minced, dried
- 1/2 teaspoon kosher salt
Instructions
- Create the the everything bagel seasoning by adding all of the ingredients to a small bowl and mix.
- In a medium sized bowl, add flours, wheat germ, ground flax seed, and salt. Give a quick mix.
- Add oil, honey, and water and mix with a spoon until all the flour is well incorporated and shape the dough into a sticky ball. The dough should be a little sticky, but still form a nice dough. If it's more than just a little sticky, add a little more rye flour.
- Cover with plastic wrap or a linen towel and place in fridge to rest for at least 10 minutes.
- Meanwhile, cut parchment paper to fit two large baking sheets and pre-heat the oven to 300°.
- After 10 minutes, the dough should be less sticky. Remove parchment paper from the baking sheet and place it on a clean counter. Separate the dough in two and place one half on a sheet of parchment paper. Sprinkle dough with some rye flour and use a rolling pin to roll it out into as close to a rectangle to fill the parchment paper.
- Roll it as thin as possible. One half should fill a full baking sheet sized parchment paper. Use the dough cutter to trim one edge to an even line. Use that trimmed dough to fill in the other edges to fill out a rectangular shape and repeat until you have a clean edged rectangle. This is optional, but it will ensure that you have all even sized squares.
- Use the dough cutter to create 1-2 inch columns. Gently pull the columns apart to create space between them and then cut rows to create squares. Gently pull the squares apart so that the crackers are not touching.
- In a small bowl whip the egg white. Use a pastry brush and brush a row of crackers with the egg whites and then sprinkle on the everything bagel seasoning. Repeat with all rows of crackers.
- Repeat previous 3 steps with 2nd half of the dough.
- Bake in the middle rack for 20-30 minutes or until the edges begin to brown, turning rack after 10 minutes. The baking time will be dependent upon how thick your crackers are. Check at 20 minutes.
- Let cool on a baking sheet and then store in an airtight container for two weeks.
Notes
- You can substitute whole wheat flour with regular rye or all-purpose flour depending on availability.
- Neutral oils like canola or vegetable can replace the vegetable oil if desired.
- Honey can be swapped with natural sweeteners such as maple syrup or agave.
- Store finished crackers in an airtight container for up to two weeks for best freshness.
- Freeze crackers for 3 to 4 months to extend shelf life.
- The dough can be prepared ahead, stored refrigerated for up to a week, or frozen for months before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 84crackers
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 28mg | 1% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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