Sesame Crackers - Thin and Crispy
User Reviews
5
Sesame Crackers - Thin and Crispy
Description
The Sesame Crackers recipe begins by dissolving active dry yeast and malt (or honey) in warm water to activate the yeast. After the mixture foams, salt and sesame oil are added, then a blend of whole wheat and bread flour gradually incorporated to form an elastic dough. Sesame seeds are kneaded in before proofing in a warm place for an hour.
Once risen, the dough is divided and rested briefly, then rolled out very thin—approximately half a millimeter thick—using a pasta roller or rolling pin. The thin sheets are cut into cracker shapes, placed on parchment, and baked until deep golden brown but not overbaked to avoid bitterness. The final crackers have a crisp texture, nutty sesame flavor, and a subtle sweetness from the malt or honey.
This recipe uses multiple flours and sesame oil to create a layered, complex cracker. The yeast provides some lift and lightness despite the cracker's thinness. Experimenting with thickness and baking times helps customize the crispness and color to preference.
Ingredients
- 1 1/2 tsp active dry yeast (7 g; see notes)
- 1 3/4 cups water 420 ml, 105° to 115°F, warm
- 1 Tbsp diastatic malt 15 ml, or honey
- 1/2 oz kosher salt (15 g)
- 2 ½ Tbsp sesame oil 40 ml, Asian
- 6 oz whole wheat flour 170 g
- 20 oz bread flour (568 g)
- 1/2 lb sesame seeds (228 g; a mixture of black and white)
Instructions
- In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
- Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.
- Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ - inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes).
- Lay the rolled out dough on a large baking sheet lined with parchment paper. Cut the dough sheets into crackers of the desired size and shape. Large triangles or wedges work particularly well. Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes). Rolled out to #6 they need 14-15 minutes of baking.
- Store in airtight containers.
Notes
- Active dry yeast is used here; if using fresh compressed yeast, increase to 20 grams per recipe.
- Roll dough to desired thickness; thinner dough yields crisper crackers but test for preferred texture.
- Bake until deep golden but avoid overbaking to prevent bitterness in the crackers.
- Using a pasta roller with a #6 setting can help achieve consistent thinness around 0.5 mm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50large crackers
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 110mg | 5% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Calcium | 47mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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