| Level: | Easy |
| Total: | 42 min |
| Prep: | 30 min |
| Cook: | 12 min |
| Yield: | 10 to 12 servings |
Ingredients
- 5 ounces whole-wheat flour
- 4 3/4 ounces all-purpose flour, plus additional for rolling
- 1/3 cup poppy seeds
- 1/3 cup sesame seeds
- 1 1/2 teaspoons table salt
- 1 1/2 teaspoons aluminum-free baking powder
- 3 tablespoons olive oil
- 6 1/2 ounces water
Instructions
- In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
- Preheat the oven to 450 degrees F.
- For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
- For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
- For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
- Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 155 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 117 mg |
Reviews
Has anyone tried making these with only wheat flour? Would they be too brittle or crumbly?
I just made these, last batch is in oven now. They turned out yummy, toasted and crisp. I added 1tbls of each garlic powder and onion flakes as well as 1/8 tsp sesame oil. I used my Atlas pasta machine up to #4 thickness after dividing 8 -81g dough balls. I cut them with my ravioli pasta wheel, giving some sides a decorative ravioli type edge. Next time I may add a bit of tahini. I was looking for a sesame stick recipe but decided on this one to use up the last of our homemade hummus. Fairly easy recipe, (minus the pasta machine and burned thumb) lol but it was worth the extra effort for a more uniform cracker.
Very tasty—Keep an eye on them in the oven though. They can brown very quickly once they let off enough steam. No complaints at all. They crisped up nicely and the pasta roller did just the job. Quick and easy to make as well. Will be making these a lot now. (Great with jam for breakfast!) Thanks AB.
I made these crackers pretty much exactly as written, except I subbed hulled sunflower seeds for the poppy seeds and replaced half the sesame seeds with ground pecans (what I had on hand). I let the dough rest in the fridge for a few hours, then rolled each quarter until it almost filled a half sheet pan (very thin) and cut the dough into squares with a pizza cutter before baking. Seven minutes each side in a 400 degree convection oven (it runs very hot). They’re delicious and super crunchy.
There is NOT too much salt in this recipe. I don’t get how anyone could think that. I know it’s a matter of personal taste, but these are very, very mildly salty.
I don’t understand how this recipe got so many high ratings. I made it even though I was skeptical of a cracker recipe with baking powder. Just as I had feared, it’s a flat bread recipe without yeast, but leavened with baking powder. It is NOT a cracker recipe. A cracker is supposed to be crisp. This is like soggy bread. Shame on Alton Brown!
As they are, these are good, but try reducing the salt by half, applying a honey wash and sea salt to the rolled dough, cut into cracker shapes, then bake until golden brown.
Excellent recipe. I make it without changes the first time, Then I started modifying. Things to try: sub Chia seeds for sesame. Add 2 tsp Old Bay seasoning. Highly suggested: use a pasta roller. It enables you to roll consistently thin crisps.
This recipe is great . . . other than being too salty. I will absolutely make it again but with half the salt.
We love these crackers. Just baked up a batch but have made them many times. Per other suggestions, I also add 1/2 tsp each of garlic powder and onion powder. I also substitute 1 Tbsp of olive oil for 1 Tbsp of sesame oil, which I always have on hand. I agree they need the longer side of the cook times to get crisp. Yum!
These crackers are wonderful, a huge hit with my husband. I think they are best baked on the far side of the time, a bit more color and a bit more crisp. Excellent just as the recipe is written.