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Seeded Crackers

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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.

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

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.

Variations

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.

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

Photo: Scott Phillips

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?

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.

Terrific recipe!!!I have made this recipe since it appeared in Fine Cooking several times (with my pasta machine). I vary it with sesame seeds, poppy seeds, cumin etc. It must be fantastic because a 4 star chef in Austria has recently copied it and packaged it under her own name and as her recipe invention in a German and Austrian supermarket. This is not the first time that this chef has used recipes from Fine Cooking.

This is the easiest recipe to make for crackers. I plan to take them to a New Year's Eve party with cheese and an eggplant/pepper spread. They roll out nicely using the silicon mat and roller. They taste like Trader Joe's Everything crackers-but better!

I made these to serve with cheese for our family Christmas dinner. Everybody loved them and several people asked for the recipe! They are really easy to make although I did have a little trouble getting the dough shaped into a square (I don't have a pasta maker) but it didn't really matter. Once I added the seeds I did lightly go over them with the rolling pin as suggested by someone else which helped the seeds to stick to the dough. I will be making these often! Next time I will try the rosemary and sea salt crackers.

We 've been making our own crackers for over five years -- always using butter. The olive oil makes a great cracker. While one reviewer already suggested it -- use your pasta maker to roll these out. Start on one, roll, double and re-roll to get close to a shape that can be cut without excess dough. Follow rolling steps from two to four, then double again to correct the shape. Roll on five, finally on setting six. Place the sheets directly on a "Matfer" or other silicone baking sheet liner. Add toppings -- or not, prick with a fork, then cut into rectangles. The crackers will shrink, so no seperating of the cut crackers is necessary. The use of the pasta maker and cutting on the baking surface saves time so you can make many crackers at one time. We bake crackers weekly to serve as an appetizer with duck liver pate or sun-dried tomato cream cheese spread -- or for after dinner with Brie. We make a pound batch -- 1 pound of flour white, or a combo of white and whole wheat or rye, 6 tbs butter or olive oil plus 2 TBS malted barley flour, and something like a cup of ice-chilled water -- then put in the fridge for over night -- at least an hour. Rolling is easy with the pasta maker. Make a batch, while baking roll the next -- and so on. Why buy expensive Water Biscuits when you can make better tasting crackers for 1/10th the cost! And the best thing! No packaging goes to the land-fill!

Incredible crackers, serve with goat cheese or just eat straight up. Like others I'de caution you to watch your oven closely first time you make them. Extra tip: In South Lake Tx their is a restaurant, Brio's, that uses a very similar cracker as a crust for a margarita flat-bread pizza. Just slice thin some tomatoes and some mozzarella on the raw dough, bake and sprinkle on some basil. Yum

I made 2 batches of these today. They turned out great! I weighed ingredients and had no problems with the dough being too dry. I made a salt and pepper version and well as a rosemary and sea salt one. You could put whatever you wanted to on these. Great recipe that is easy to make and tastes delicious!

The best I have found, have tried many recipes. My secret to share is i used my pasta maker to roll out the dough and then cut shapes and left irregular edges just for the fun of it. this is now my favorite cracker of all times and next will try it with rosemary and seeds..first batch left plain...stored them in neat glass jars from sur la tab.I studied to become a chef in the school called Modern Gourmet ,1971,which did change my life, it seems forever.I am a great grandmother! My daughter attended Johnson and Wales, first class for women.

This is a quick and delicious recipe. After a few practice runs, you'll be able to make the entire batch in less than 30 minutes. The dough will be easier to work with if you weigh the flours. Use 1 oz. stone ground wheat flour and 1 oz. regular wheat flour to add a little more texture/character to the crackers. By running a lightly floured rolling pin over the seeds before you cut the dough will ensure they stick to the crackers. Watch these very carefully when you bake them. The recommended 10 minutes was way too long in my oven. I've had the best luck by baking the crackers for 3 minutes, rotating the pan and cooking another 3 minutes. These crackers will have your friends asking you to make them for every party! Create a great gift basket by making these crackers and including a nice soft cheese such as a double cream Brie and bottle of wine.

I have never made crackers before and this was an excellent cracker - very similar to the ones that are $6 in Whole Foods Market. I used the leftover seeds from the Whole Foods crackers instead of mixing up more - (there are always plenty that drop off)and they worked well and didn't burn. The dough is stiff to roll out and takes a bit of pushing to get them thin enough but it was easier on the second batch since I knew what to expect. I also used a marble slab to keep the dough a bit colder and less sticky. I used a bit more water on the second batch when I put the salt and seeds onto the dough; then pressed the seeds into the dough lightly with my hands and that worked very well to keep them on when they were cool and didn't affect the texture. Also used gloves (latex or vinyl medical gloves) to keep the dough from sticking to my fingers throughout the process. They don't take long and they are so wonderful as gifts with goat cheese spread.

I've been making a recipe very similar to this since the late 60's - love it. For the lady having trouble with "dry dough" - add water a Tbs at a time until the dough forms a ball. Another tip - try useing a pasta machine roller to flaten the dough. Saves wear and tear on my (79) old bones.

I was so excited to try this recipe--and will definelty try again, but had some troubles. i had a very difficult time rolling out the dough to make paper flat. I will try the suggestion to weigh rather than measure-my dough was very dry and crumbly. Does anyone have other suggestions, ie: using food processor rather than mixing by hand? more liquid?

I have been planning to learn to make crackers "some day!" Well, I did, finally! I know that I can trust the recipes in "Fine Cooking" so I decided to give the recipe a try...it is FABULOUS! Actually, I mis-measured the cup measure incorrectly the first time around, however, they turned our great! Second time around I measured the cup measure correctly (1.5 cups) and found that the dough was too stiff! SO! One must be careful to get the proper ratio of flour to water - one should WEIGH the flour rather than simply using a cup measure. To all of those who appreciate a great home baked cracker - this is the one! I am a catering manager in a large university and true foodie! Thanks for the recipe I am able to add something new and fabulous to our events both at home and at work

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