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Recipe

Seeded Crackers

From the 2017 Thanksgiving Guide
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Scott Phillips

Yield: Yields about 3-1/2 dozen

The dough can be refrigerated for two days or frozen for up to a month, and then thawed for two hours at room temperature.

Ingredients

For the topping:

  • 1 Tbs. sesame seeds
  • 2 tsp. poppy seeds
  • 2 tsp. fennel or caraway seeds
  • 3/4 tsp. kosher salt

For the dough:

  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for rolling
  • 2 oz. (scant 1/2 cup) whole-wheat flour
  • 1 tsp. table salt
  • 3 Tbs. extra-virgin olive oil

Nutritional Information

      Nutritional Sample Size per cracker
      Calories (kcal) : 30
      Fat Calories (kcal): 10
      Fat (g): 1
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 75
      Carbohydrates (g): 4
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Position a rack in the lower third of the oven and heat the oven to 450°F.

Make the topping:

  • In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.

Make the dough:

  • In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt. Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
  • Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
  • With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with 1/4 tsp. of the kosher salt. With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches. Don’t bother trimming the edges; rustic edges add character.
  • Transfer to an unlined baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.
  • While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough. Store the cooled crackers in a zip-top plastic bag. They’ll keep for up to a week.

Rosemary & Sea Salt Crackers: Add 2 Tbs. chopped fresh rosemary to the dry ingredients in the dough. Skip the seed topping and instead sprinkle each batch of crackers with 1/4 tsp. fine sea salt.

Reviews

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Reviews

  • vanillagirl1 | 03/11/2013

    I have been making this cracker recipe for a few years. Today I made it using 1 cup AP flour, 1/2 cup Quinoa flour and 1/2 cup W/Wheat flour, just to try to make it a little healthier, also a little Maldon Sea Salt. YUM-O !!Have used the rolling pin in an attempt to get the seeds and salt to stick but so much still falls off, I'm toying with the idea of using a light egg white wash on the rolled out dough to get the seeds to stick. Anyone has any thoughts on this?

  • jinnikit | 02/11/2012

    I keep going back to make these amazing crackers. They are delicious, nutritious and unbelievably EASY to make!! Today I made them with 100% wholewheat flour - stone ground and they are just cooling now, and I know they will be wonderful. Also I included black sesame seeds.

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