Best 4 Seeded Crackers Recipes

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Welcome to the wonderful world of seeded crackers! These crispy and flavorful snacks are perfect for any occasion, whether you're entertaining guests, packing a lunch, or simply looking for a satisfying crunchy bite. With so many different types of seeds and flavors to choose from, the possibilities are endless. In this article, we'll guide you through the process of creating your own delicious seeded crackers, from selecting the right ingredients to achieving the perfect texture and taste. So let's get started and explore the exciting realm of seeded crackers!

Here are our top 4 tried and tested recipes!

SEEDED CRACKERS - ALTON BROWN



Seeded Crackers - Alton Brown image

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

5 ounces whole wheat flour (about 1 cup)
4 3/4 ounces all-purpose flour (about 1 cup)
1/3 cup sesame seeds
1/3 cup poppy seed
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 fluid ounces water (3/4 cup plus 1 tbsp)

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



3-Ingredient Seeded Crackers image

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

2 cups whole wheat flour
1 teaspoon kosher salt, plus more
1/3 cup olive oil
1 tablespoon honey
1 tablespoon fennel, sesame, and/or caraway seeds

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



Whole Wheat Seeded Crackers image

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

1 1/4 cups whole wheat flour, plus more for dusting
1/3 cup sesame seeds, toasted
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
1 teaspoon honey
9 to 11 tablespoons water

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



Seeded Crackers image

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

1 1/4 cups warm water (about 110 degrees)
1 tablespoon rapid rise (instant) yeast (from two 1/4-ounce packages)
1 tablespoon cumin seeds
2 cups unbleached all-purpose flour, plus more for dusting
3/4 cup rye flour
1/2 cup whole-wheat flour
1/3 cup nigella seeds
1/3 cup sesame seeds
1/3 cup flaxseeds
2 teaspoons coarse salt

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: This will give your crackers a more complex flavor and texture. Some good options include chia seeds, flax seeds, sunflower seeds, and pumpkin seeds.
  • Don't overmix the dough: Overmixing will make the crackers tough. Just mix until the ingredients are combined.
  • Roll the dough out thinly: This will help the crackers to be crispy.
  • Bake the crackers at a high temperature: This will help them to crisp up quickly.
  • Let the crackers cool completely before serving: This will help them to become crispy.

Conclusion:

Seeded crackers are a healthy and delicious snack that can be enjoyed by people of all ages. They are also a great way to use up leftover seeds. With so many different recipes to choose from, you're sure to find a seeded cracker recipe that you'll love.

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