Pumpkin Seed Crackers
Crisp, hearty crackers covered with savory pumpkin seeds. These light and crispy crackers are a healthy and tasty snack. Estimate a yield of 96 2"x2" crackers. Each servings is 4 crackers.
servings
Ingredients
- 8 oz warm water (1 cup)
- ¾ oz honey (1 tablespoon)
- 2 oz melted butter (divided in half)
- 1 tablespoon salt
- 2 ¼ teaspoons dry yeast
- 5 oz whole wheat flour (1 cup, see note)
- 7 ½ oz all purpose flour (1 ½ cups)
- 1 egg white (whisked until foamy)
- 1 ½ cups shelled pumpkin seeds
Instructions
- In a mixer bowl combine 8 oz warm water, ¾ oz honey and half the melted butter, 1 tablespoon salt and 2 ¼ teaspoons dry yeast.
- Add 5 oz whole wheat flour and 1 cup (5 oz) of the all purpose flour. Mix to form a thick batter. Beat 3 minutes on medium speed. Remove the paddle attachment. If working by hand stir in the flour with a wooden spoon until it's too thick to stir then turn the dough out onto a lightly floured work surface and continue kneading in the remaining flour.
- If working with a mixer, switch to the dough hook. With the mixer running on low speed, add the remaining all purpose flour.
- Knead the dough for 4 minutes until it forms a cohesive dough that clings to hook and clears the sides of the bowl. If working by hand knead for 5-6 minutes.
- Turn the dough out onto a lightly floured work surface and knead to form a smooth ball.
- Set the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise until doubled in volume, about 1 hour.
- Divide dough in 1/2. Roll one piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface. Transfer the dough to a 1/2 sheet parchment paper (16"x 12"),
- Continue rolling until the dough on the parchment until it is <1/8" thick and is the size of the paper (see note).
- Trim the edges to make a neat rectangle. Use a pizza wheel to cut the dough into 2"x2" squares, or to your desired cracker size. You don't need to pull the crackers apart. Use a fork to poke each cracker 2x. Brush the crackers with egg white and sprinkle with pumpkin seeds. Pat the seeds to stick them to the dough. Slide the paper onto a baking sheet and allow to rise while the oven preheat. Preheat the oven to 375 °F °F.
- Repeat with the other half of the dough. Bake the crackers until golden brown and crisp, 10-15 minutes.
- As soon as the crackers come out of the oven, brush with melted butter. Cool on a rack for 5 minutes. Break apart any crackers that are still stuck together.
- Cool completely. Stored in an air tight container, the crackers will keep for a week.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don't have a 16"x 12" sheet pan adjust the size of the rectangle to your pan size, but still roll to less than an 1/8" thick.
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