Sesame Crackers | From Scratch
- Apr 5
- 2 min read
Welcome to my Blog and YouTube series called 'From Scratch'. While I make most of my meals from scratch, in this series, my focus is on making items most people would buy at the store. Instead of meals, these are ingredients or items people don't usually make at home.
Today I'm getting bougie. I'm making artisan crackers to serve on a vegetarian charcuterie board. I certainly don't plan to make all our crackers from scratch in the future, but every once in a while, it's nice to make something special.
These crackers aren't difficult to make, and while great served on a cheese tray, they would be equally delicious served with a big bowl of soup! And, as with everything we make from scratch, we get to control the ingredients and limit some of the additives and preservatives.
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The Recipe
This is a very simple recipe that can easily be modified to your taste preferences.
Ingredients
DOUGH
1 cup unbleached all-purpose flour (plus more for rolling out). I used 1/4 cup whole wheat and 3/4 cup all-purpose
1/4 tsp kosher salt (if using table salt, use only 1/8 tsp)
1 TBSP white sesame seeds
1/3 cup water
2 TBSP olive oil
TOPPING
1 TBSP everything bagel seasoning (or white and/or black sesame seeds)
1/2 tsp coarse sea salt or salt flakes
spray olive oil (or oil and a basting brush)
Preparation
Mix DOUGH ingredients. Start with dry ingredients, create a well in the middle, add water and oil, and stir to combine.
Transfer to a floured counter, knead a few times, then cut in half to roll out one half at a time. Roll out on a piece of parchment paper so you can roll it out very thin!
Sprinkle with half the TOPPING seeds and salt, and roll over the toppings to press them into the dough.
Spray or lightly brush the dough with oil.
Using a pizza cutter, cut into squares/rectangles. Do not try to separate them. Leave them on the parchment.
Repeat with the remaining dough.
Bake at 400F for 12 minutes, then rearrange the crackers, bringing some of the center/less-brown crackers to the outside and moving the darker crackers to the middle. Bake for an additional 8-10 minutes until they are very lightly browned.
Let crackers cool completely.
Transfer to an air-tight container. They should stay fresh for a few days, assuming they last that long!
Variations
Use other flours. I'm looking forward to using half whole-wheat flour in a future batch.
Add 1/2 tsp - 1 tsp garlic powder to the dough.
Use a combination of white sesame seeds and black sesame seeds.
Try poppy seeds or caraway seeds instead of sesame. Maybe even sunflower seeds or finely chopped pistachios.
Add a lot of flavor with Everything Bagel Seasoning.
Add finely chopped dried rosemary to the dough or another herb of your choice.
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