Savory Seed and Herb Crackers
Savory Seed and Herb Crackers
Ingredients
For the Crackers
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon active dry yeast
- 1 teaspoon baking powder
- 1 1/4 teaspoons fine sea salt
- 1 tablespoon dried mixed herbs, such as parsley, chives, and oregano
- 2 tablespoons mixed seeds, such as sesame, poppy, and nigella
- 5 tablespoons unsalted butter, melted
- 3/4 cup milk, whole or 2%
- 1 tablespoon cold water, as needed
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, baking powder, fine sea salt, dried mixed herbs, and mixed seeds until well combined.
⏱️ 2 min
- 2
Pour the melted unsalted butter and milk into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. If the dough is too dry, add cold water one tablespoon at a time until it comes together.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until it forms a smooth ball. Do not over-knead. Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.
⏱️ 15 min
- 4
Preheat your oven to 375°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 5
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of dough as thinly as possible (about 1/16-inch thick). The thinner the dough, the crispier the crackers will be.
⏱️ 5 min
- 6
Using a fluted pastry wheel or a sharp knife, cut the dough into uniform rectangular or square shapes, approximately 1 1/2 to 2 inches in size. Carefully transfer the cut crackers to the prepared baking sheets, leaving a little space between each.
⏱️ 5 min
- 7
Using a fork, prick several holes into each cracker piece. This helps prevent them from puffing up too much during baking and ensures an even, crispy texture. Sprinkle lightly with flaky sea salt.
⏱️ 3 min
- 8
Bake for 12-15 minutes, or until the crackers are golden brown and crisp. Baking time may vary depending on your oven and cracker thickness. Keep a close eye on them to prevent burning.
⏱️ 15 min•🌡️ 375
- 9
Remove the crackers from the oven and transfer them to a wire rack to cool completely. They will crisp up further as they cool. Repeat with the second portion of dough. Store cooled crackers in an airtight container at room temperature for up to one week.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Seed and Herb Crackers
Ingredients
For the Crackers
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon active dry yeast
- 1 teaspoon baking powder
- 1 1/4 teaspoons fine sea salt
- 1 tablespoon dried mixed herbs, such as parsley, chives, and oregano
- 2 tablespoons mixed seeds, such as sesame, poppy, and nigella
- 5 tablespoons unsalted butter, melted
- 3/4 cup milk, whole or 2%
- 1 tablespoon cold water, as needed
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, baking powder, fine sea salt, dried mixed herbs, and mixed seeds until well combined.
⏱️ 2 min - 2
Pour the melted unsalted butter and milk into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. If the dough is too dry, add cold water one tablespoon at a time until it comes together.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until it forms a smooth ball. Do not over-knead. Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.
⏱️ 15 min - 4
Preheat your oven to 375°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 5
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of dough as thinly as possible (about 1/16-inch thick). The thinner the dough, the crispier the crackers will be.
⏱️ 5 min - 6
Using a fluted pastry wheel or a sharp knife, cut the dough into uniform rectangular or square shapes, approximately 1 1/2 to 2 inches in size. Carefully transfer the cut crackers to the prepared baking sheets, leaving a little space between each.
⏱️ 5 min - 7
Using a fork, prick several holes into each cracker piece. This helps prevent them from puffing up too much during baking and ensures an even, crispy texture. Sprinkle lightly with flaky sea salt.
⏱️ 3 min - 8
Bake for 12-15 minutes, or until the crackers are golden brown and crisp. Baking time may vary depending on your oven and cracker thickness. Keep a close eye on them to prevent burning.
⏱️ 15 min•🌡️ 375 - 9
Remove the crackers from the oven and transfer them to a wire rack to cool completely. They will crisp up further as they cool. Repeat with the second portion of dough. Store cooled crackers in an airtight container at room temperature for up to one week.
⏱️ 5 min