Homemade Everything Crackers
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Homemade Everything Crackers
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Homemade crackers are the ultimate snack, and these ultra-crispy, everything bagel-inspired delights are no exception. Top them with a smear of cream cheese and a dollop of pepper jelly or a slice of smoked salmon for a truly delectable combination!
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Ingredients
- ¾ ¾ cup all-purpose flour
- ¾ ¾ cup whole wheat flour
- ¼ ¼ cup rye flour*
- 6 ½ 6 ½ tablespoons warm water (6 tablespoons plus 2 teaspoons
- 3 3 tablespoons extra virgin olive oil
- 1 1 teaspoon honey optional
- ¼ ¼ teaspoon fine sea salt
- 1 1 egg white
Everything seasoning blend:
- 2 2 tablespoons white sesame seeds
- 2 2 teaspoons black sesame seeds
- 4 4 teaspoons Dried onion flakes
- 1 1 tablespoon dried minced garlic
- 2 2 teaspoons flake sea salt
- 1 1 teaspoon nigella seeds
- 1 1 teaspoon poppy seeds
- ½ ½ teaspoon caraway seeds
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Instructions
- In a bowl, combine flours, water, olive oil, honey, and salt. Mix to combine, kneading until the dough comes together in a smooth ball. If the dough is crumbly, add a bit more water to bring it together. Conversely, if it feels sticky, you can add more flour as needed.
- Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- In a bowl, combine all seeds and spices (seasoning blend can be made ahead of time and stored in a jar or airtight container for a few months).
- Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
- Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
- Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can.
- Lay out two oblongs of dough side by side (not overlapping) on each baking sheet.
- Whisk egg white with a teaspoon of water until frothy. Brush a thin layer over top of crackers, then sprinkle with a generous layer of Everything seasoning. Press lightly or run over with a rolling pin to adhere.
- Bake for 10 to 14 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking. Keep a close eye on them and don't let them overcook; unlike other seasonings, the garlic is especially prone to bitterness if overbaked.
- Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
- Crackers will keep in an airtight container at room temperature for up to one week.
Notes
- While I used a mix of AP, whole wheat, and rye flours, you can use any blend you like so long as the total flour weight stays the same. For example, if you leave out the rye flour just add an additional 30g of whole wheat instead.
- To convert this recipe into sourdough crackers, replace 100g of flour and 100g of water with 200g of mature sourdough starter at 100% hydration.
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