Are you looking for a crunchy, flavorful snack that's also good for you? Look no further than these seeded crackers! Made with a blend of wholesome seeds, nuts, and grains, these crackers are packed with nutrients and fiber. They're also gluten-free and vegan, making them a great option for people with dietary restrictions. Choose from three delicious recipes: Everything Bagel, Everything But the Bagel, and Pizza. The Everything Bagel crackers are a savory treat with a classic flavor combination of poppy seeds, sesame seeds, and garlic. Enjoy them on their own or with your favorite dip. The Everything But the Bagel crackers are a slightly simpler version of the Everything Bagel crackers, without the garlic. They're perfect for purists who love the classic flavor combination of poppy seeds and sesame seeds. And the Pizza crackers are a fun and flavorful twist on the classic cracker. They're topped with a blend of Parmesan cheese, oregano, and garlic, giving them a cheesy, garlicky flavor that's sure to please everyone.
Check out the recipes below so you can choose the best recipe for yourself!
SEEDED CRACKERS - ALTON BROWN
From "Good Eats," episode "Flat Is Beautiful: Going Crackers". You really need an aluminum-free double-acting baking powder for this, but if you can't find one, go with 1/2 t baking powder and 1 t cream of tartar.
Provided by DrGaellon
Categories Breads
Time 54m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
3-INGREDIENT SEEDED CRACKERS
A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers. The fennel seeds on top of them can be swapped out for caraway, sesame, flax, or any other seeds of your choosing.
Provided by Sam Worley
Categories 3-Ingredient Recipes Seed Whole Wheat Bake Appetizer
Yield Makes about 48 crackers
Number Of Ingredients 5
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.
WHOLE WHEAT SEEDED CRACKERS
Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes four 10-by-4 1/2-inch crackers
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
- In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.
Nutrition Facts : Calories 331 g, Fat 20 g, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, Sodium 239 g
SEEDED CRACKERS
Four types of seeds -- cumin, nigella, flax, and sesame -- meet rye and wheat flours in these thin, almost lacy crackers. They make a nice accompaniment for any salad or soup or a lovely addition to a cheese plate. Martha made this recipe on "Martha Bakes" episode 806.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h
Yield Makes 16
Number Of Ingredients 10
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.)
Tips:
- Use a variety of seeds: Different seeds offer different flavors and textures, so experiment with a variety to create your own unique cracker recipe. Some popular choices include chia seeds, flax seeds, sesame seeds, and sunflower seeds.
- Toast the seeds: Toasting the seeds before adding them to the cracker dough enhances their flavor and gives the crackers a more nutty taste. You can toast the seeds in a dry skillet over medium heat for a few minutes, or in the oven at 350 degrees Fahrenheit for 10-15 minutes.
- Use a food processor: A food processor makes it easy to grind the seeds and oats into a fine flour. If you don't have a food processor, you can also use a blender or a mortar and pestle.
- Don't overmix the dough: Overmixing the dough will make the crackers tough. Mix the ingredients just until they come together, then form the dough into a ball.
- Chill the dough before baking: Chilling the dough helps to prevent the crackers from spreading too much in the oven. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before baking.
- Bake the crackers until they are golden brown: The crackers are done baking when they are golden brown around the edges. Keep a close eye on them, as they can burn easily.
Conclusion:
Seeded crackers are a delicious and healthy snack that are perfect for any occasion. They are easy to make and can be customized to your own taste. With a variety of seeds and seasonings to choose from, the possibilities are endless.
So next time you're looking for a healthy snack, give seeded crackers a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love