Everything Bagel Homemade Whole Wheat Crackers
Extra crispy homemade whole wheat crackers, sprinkled with everything bagel seasoning.
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Equipment
- Rolling Pin
- Parchment Paper
- Pizza Cutter or Rolling Pastry Wheel Cutter
- Large Baking Sheet (15x20 inches) or 2 Half Sheet Pans (13x18 inches)
Ingredients
- 1 cup all-purpose flour, fluffed, spooned and leveled (plus extra for rolling the dough)
- 1 cup whole wheat flour, fluffed, spooned and leveled
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground black pepper
- 4 tbsp olive oil, divided
- ¾ - 1 cup water
- 1 ½ tbsp everything bagel seasoning
Instructions
- Preheat the oven to 325 F, and position a rack in the center of the oven (for one large baking sheet) or in the upper and lower thirds of the oven (for two half sheet pans).
- In a bowl, combine the flour, salt and pepper. If you're adding any herbs or spices to the dough, add them now.Stir in 2 tablespoons of the oil and 3/4 cup of water, adding more water, a little at a time, until the dough comes together. The dough should be moist and slightly sticky, not dry or crumbly.
- Lay a piece of parchment paper on the counter, and sprinkle the paper with flour. Scrape the dough out of the bowl onto the floured paper. Sprinkle the top of the dough with flour.
- Use a rolling pin to roll the dough out thinly, using more flour as needed to keep it from sticking to the rolling pin. The dough should roll out easily; if it's stiff, crumbly or hard to work with, then you didn't add enough water. Once you're done rolling out the dough, use a pastry brush to brush away the excess flour.Baker's Note: If you have a large enough baking sheet to bake all the crackers on one pan, roll the dough out to 14x18 inches on one sheet of parchment paper. If you're using two pans, divide the dough in half, and roll each half out to 14x9 inches on separate pieces of parchment paper.
- Now lift the paper and place the paper and dough on the baking sheet. Brush the dough with the remaining 2 tablespoons olive oil, then sprinkle with the everything bagel seasoning. Lightly press the seasoning into the dough. Lastly, use a fork to lightly prick the dough all over, to prevent the crackers from puffing up.
- Use a pizza cutter or pastry wheel cutter, or just a bench scraper or sharp knife to cut the crackers into squares or rectangles. They don't need to be perfectly uniform, since these are meant to be a bit rustic.
- Bake the crackers (one pan on the center oven rack, or two pans on the upper and lower racks and rotating them halfway through) for about 35-50 minutes, until crisp. The crackers will shrink a little and pull apart from each other as they dry out in the oven, and their edges may even twist or curl up; this is all part of their rustic charm. For extra toasty, extra crunchy crackers, bake them for the full 50 minutes.
- Cool the crackers completely before storing them in an airtight container or freezer bag.
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