Seeded Crackers Recipes

Steps:

• In the bowl of a stand mixer fitted with a dough hooked, whisk together water and yeast. Add remaining ingredients. Knead on medium until dough is smooth and slightly sticky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in bulk, about 1 hour.
• Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.
• Working with one piece at a time and using a small amount of flour, flatten each ball with your hands, then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, two to a sheet. Use a fork to prick all over.
• Bake in batches, flipping each cracker over halfway through, until golden on edges, about 20 minutes per batch. Using tongs, transfer crackers to wire racks and let cool completely before serving. (Crackers can be stored in an airtight container at room temperature up to 1 month.)

Steps:

• Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
• Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
• Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
• Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.

Steps:

• Combine in a medium bowl: both flours, both seeds, salt, baking powder. Stir well. Stir in oil. Add water and stir until just combined.
• Turn dough out onto a floured board. Knead a few times, to ensure dough is evenly mixed and smooth. Cut into 8 pieces and cover with a towel 15 minutes.
• Preheat oven to 450°F.
• Flatten one dough ball and pass through a pasta roller at the widest setting. Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick. Place dough sheet on a parchment-lined baking sheet. Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges. Bake 8-12 minutes or until browned and crisp. Transfer to a rack and cool completely. Store in a zip top bag with as much air removed as possible. Use within 2 week.s.

Steps:

• 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 teaspoons 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 teaspoons fine sea salt.

Steps:

• Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
• Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
• Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
• Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.