Seedy Crisps

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Flat is Beautiful: Going Crackers

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
12 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 12 min
Total:: 42 min

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Ingredients

5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

Directions

In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.

Preheat the oven to 450 degrees F.

For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.

For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.

For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.

Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

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Comments & Reviews

recipe Seedy Crisps
Amber Commerce , MI 09-23-2009
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Pretty tasty!
Rated: 5 stars out of 5

I didn't have any sesame seeds, but I didn't miss them at all--I added some sunflower seeds, lightly ground, which gave the... crackers some nutty flavor. I also added a generous amount of onion powder, a little less garlic powder, a pinch of white pepper, and just a little bit of honey. I used mostly wheat flour. Before baking, I scored lines into the dough and poked holes into the squares with a fork before sprinkling salt on top (most of it won't stick, but in my opinion it does make it taste better). My mom was eating these practically right off of the baking sheet, and I was too! Read more
recipe Seedy Crisps
BJ Marietta, GA 06-26-2009
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Just the beginning....
Rated: 4 stars out of 5

Since I mill my flour from the grain, I used Soft White Wheat, which is typically used for baking pastry. I used all of the... ingredients asked for the first time around. I also used my hand cranked pasta maker. The crackers were very good. I shared them with my networking group the very next morning. Everyone thought they were delicious. I'm going to make them again, since this is the best alternative to buying organic wheat crackers. I can always keep these in the freezer and use them when I want crackers. I don't think I would need quite as much sesame seeds the next time around. I like the suggestion for pumpkin seeds and milled flax seeds. I can see this recipe as a good base for other flavors of herbs, seeds and spices. Thanks AB.Read more
recipe Seedy Crisps
Jennifer Richmond, VA 06-21-2009
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Delicious Starter Recipe
Rated: 5 stars out of 5

Made my third batch of these this morning, and again they turned out great! As with most of AB's stuff, I used this recipe... as a starting-off point for something I was completely unfamiliar with. While you get a great (if not overwhelming) nutty sesame flavor from the original recipe, I like to add white pepper, onion powder & honey to up the flavor. I even tend to cook them a little over the recommended time to get a nice, brown cracker. Great with hummus, mild cheeses, and for just plain snacking!Read more
recipe Seedy Crisps
Scott giggity, OH 06-16-2009
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thats a good cracker!
Rated: 4 stars out of 5

was easy to put together, even easy to roll out, dispite what AB said on his show. i rolled it out to 1/8 of an ince, came... out pretty thick, almost cakey even, but still delicious. was even better when i rolled it out to 1/16 of an inch. my only problem was the baking powder. for the life of me, i checked out everywhere around here, no one has seen nor heard of aluminum free baking powder. i used regular baking powder and i noticed no distinct bitterness. just go with the regular baking powder and it will be fine.Read more
recipe Seedy Crisps
D Belle Chasse, LA 06-11-2009
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Easy and Delicious
Rated: 5 stars out of 5

The first time I made this cracker, it came out delicious. The first ball of dought that I rolled was a little thicker than... the second ball of dough. The thinner the cracker the better. I made this using Rye flour and all purpose flour. The 2nd time I made the cracker, I doubled the sesame seeds and omitted the poppy seeds. It gave them a nuttier taste. I found, buying the sesame seeds in larger bags at a local Chinese Market was cheaper than the traditional grocery store. I agree with some of the other reviews, use a little less salt.Read more
recipe Seedy Crisps
Emilie Penrose, CO 06-05-2009
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Two ways to eat very, very well...
Rated: 5 stars out of 5

The first time I made these, I made them as directed. They were delicious if a little salty for my taste. The second time,... I made a few substitutions per my taste that I recommend if you like a nuttier cracker. I substituted half the poppy seeds with pumpkin seeds, toasted all of the seeds before making the dough, and reduced the salt to a light tsp instead of 1 1/2 tsp. I also, and this is my favorite sub, replaced 1 tablespoon of Olive Oil with 3 tablespoons of milled flax seed. This can only be done with milled flax and not with whole flax. I then finished with a couple of dashes of black pepper (at the request of my 8 and 5 year olds who were helping me make these.) They came out AMAZINGLY well. And fun for the family. The extra milled flax plus a non-stick pizza pan made it so that I didn't even need parchment or non-stick spray. Delicious, delicious, delicious!Read more