Description
These Homemade Everything Crackers are delightfully crispy and packed with flavor, thanks to a generous topping of everything seasoning. Made with a blend of all-purpose, whole wheat, and rye flours, they make for an irresistible snack, appetizer, or crunchy accompaniment to dips and cheese boards. Easy to roll out, these crackers can be customized using your favorite flour blends and are perfect for satisfying savory cravings.
Ingredients
Units
Scale
For the Dough
- 3/4 cup / 100 g all-purpose flour
- 3/4 cup / 100 g whole wheat flour
- 1/4 cup / 30 g rye flour*
- 6 1/2 tablespoons / 100 g warm water (6 tablespoons plus 2 teaspoons)
- 3 tablespoons / 42 g extra virgin olive oil
- 1 teaspoon honey (optional)
- 1/4 teaspoon fine sea salt
- 1 egg white
For the Everything Seasoning Blend
- 2 tablespoons white sesame seeds
- 2 teaspoons black sesame seeds
- 4 teaspoons dried onion flakes
- 1 tablespoon dried minced garlic
- 2 teaspoons flake sea salt
- 1 teaspoon nigella seeds
- 1 teaspoon poppy seeds
- 1/2 teaspoon caraway seeds
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, whole wheat flour, rye flour, warm water, olive oil, honey (if using), and salt. Mix thoroughly, kneading the mixture until you form a smooth, cohesive dough. If it remains crumbly, add a bit more water until the dough holds together. If it’s too sticky, add a little more flour.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to allow the gluten to relax and make rolling easier.
- Prepare Everything Seasoning: In a separate bowl, combine all the seeds and spices: white and black sesame seeds, dried onion flakes, minced garlic, flake sea salt, nigella seeds, poppy seeds, and caraway seeds. Mix well. This blend can be made ahead and stored in an airtight container for several months.
- Preheat the Oven: Position oven racks in the upper and lower thirds of your oven. Preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll Out the Dough: Divide the chilled dough in half, storing one half in the refrigerator. Cut the working half into four smaller pieces. Using a rolling pin on a lightly floured surface, or a pasta roller, roll each piece into a thin oblong rectangle. Aim for the thinnest possible layer (or #6 on a pasta roller, if using).
- Prepare for Baking: Arrange two rectangles side by side (without overlapping) on each prepared baking sheet.
- Add Egg Wash and Seasoning: Whisk the egg white with a teaspoon of water until frothy. Brush a thin, even layer over the dough. Sprinkle a generous amount of the seasoning blend evenly over the top, then gently press or roll to help it adhere.
- Bake: Place baking sheets in the oven and bake for 10 to 14 minutes, until the crackers are lightly golden and crispy. Rotate the sheets top to bottom and front to back halfway through baking for even cooking. Watch closely after 10 minutes, as the garlic can brown quickly and turn bitter if overbaked.
- Cool and Store: Let the crackers cool briefly, then move them to a cooling rack. Repeat with remaining dough if needed. Store completely cooled crackers in an airtight container at room temperature for up to one week.
Notes
- You can use any blend of flours as long as the total weight remains the same. For example, omit the rye flour and substitute with more whole wheat for a different flavor profile.
- For a sourdough version, substitute 100g of flour and 100g of water with 200g mature sourdough starter (100% hydration).
- Bake crackers until just golden, as the garlic topping can become bitter if overcooked.
- Seasoning blend can be made in bulk and stored for future batches.
Nutrition
- Serving Size: 1 snack-sized serving
- Calories: 95
- Sugar: 0.5g
- Sodium: 233mg
- Fat: 4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.2g
- Protein: 2.5g
- Cholesterol: 0mg
