Best 3 Ny Style Rye Crackers Recipes

**New York Style Rye Crackers: A Delightful Fusion of Flavor and Texture**

Indulge in the irresistible crunch and savory goodness of New York Style Rye Crackers, a classic snack elevated to an art form. These delectable crackers, hailing from the vibrant streets of New York City, boast a unique combination of rye flour, caraway seeds, and a hint of salt, resulting in a flavor profile that captivates the senses. Whether you enjoy them on their own, paired with your favorite cheese or dip, or as an accompaniment to a hearty soup or salad, these crackers promise a delightful culinary experience. This article presents two variations of this iconic snack: the traditional New York Style Rye Crackers and a gluten-free version that caters to those with dietary restrictions. Both recipes are carefully crafted to deliver the authentic taste and texture of this beloved treat, ensuring a delightful addition to your pantry or a perfect homemade gift for food enthusiasts.

Here are our top 3 tried and tested recipes!

RYE CRACKERS

Rye Crackers image

Make and share this Rye Crackers recipe from Food.com.

Provided by Braunda

Categories Lunch/Snacks

Time 50m

Yield 24-36 crackers

Number Of Ingredients 7

Ingredients

2 cups rye flour
2 cups wheat flour
salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1 cup water (or more)
1 tablespoon caraway seed

Steps:

Mix together.
Roll out thinly on floured surface.
Cut into desired shapes.
Bake on cookie sheets at 375 degrees for about 30 minutes.

CARAWAY RYE CRACKERS

Caraway Rye Crackers image

If I can find the time, I would much rather make crackers than buy them. These are really good. I found this recipe via an internet search. It calls for 4 - 5 tablespoons water, but I usually end up using more to make a workable dough.

Provided by Minnesota Wildflower

Categories Vegan

Time 35m

Yield 2-3 dozen, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rye flour
3/4 cup all-purpose flour
2 teaspoons caraway seeds
1 teaspoon sugar
3/4 teaspoon baking soda
1/2 teaspoon garlic salt
1/4 teaspoon onion salt
1/3 cup oil
4 -5 teaspoons ice water

Steps:

Mix flours, caraway seed, sugar, baking soda, garlic salt and onion salt in a medium mixing bowl.
Add oil; stir with a fork until moistened.
Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
Divide dough in half. Place one half between 2 large sheets of waxed paper. Roll dough 1/16 inch thick.
Remove top sheet waxed paper. Cut dough into 1 ½-inch shapes. Repeat with remaining dough.
Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with a fork.
Bake at 350F, 10 to 15 minutes or until crisp and golden brown.
Cool on wire rack.

Nutrition Facts : Calories 172.1, Fat 9.5, SaturatedFat 1.2, Sodium 118.8, Carbohydrate 19.6, Fiber 2, Sugar 0.7, Protein 2.7

NEW YORK DELI-STYLE RYE BREAD

New York Deli-Style Rye Bread image

American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common. This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts. The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye. This recipe restores some of the original charm, but is still quick and easy for home baking.

Provided by Julia Moskin

Categories breads

Time 4h30m

Yield 1 large loaf

Number Of Ingredients 8

Ingredients

2 cups/310 grams bread flour
1 cup/155 grams light rye flour
2 teaspoons/6 grams caraway seeds (optional)
2 teaspoons/10 grams kosher salt
1 1/2 teaspoon/5 grams active dry yeast
2 teaspoons honey
2 teaspoons flavorless vegetable oil, such as grapeseed or canola
1 teaspoon cornstarch

Steps:

In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.

Tips:

Use a stand mixer fitted with the paddle attachment to combine the ingredients until a dough forms. This will help to ensure that the dough is evenly mixed and comes together quickly.
If the dough is too sticky, add more flour 1 tablespoon at a time until it is no longer sticky. However, be careful not to add too much flour, as this will make the crackers tough.
Roll the dough out to a thickness of 1/8 inch. If the dough is too thick, the crackers will be dense and difficult to chew. If the dough is too thin, the crackers will be crispy and brittle.
Use a sharp knife or pastry wheel to cut the dough into squares or rectangles. This will help to ensure that the crackers are evenly sized and cooked.
Before baking, sprinkle the crackers with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the crackers.
Bake the crackers in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until they are golden brown and crispy.

Conclusion:

These New York-style rye crackers are a delicious and versatile snack that can be enjoyed on their own or with your favorite toppings. They are also a great addition to any party or gathering. With their simple ingredients and easy-to-follow instructions, these crackers are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy snack, give these rye crackers a try!