For Crackers

Preparation info

  • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About


  1. Dividing and Shaping: Divide the dough into 2 equal portions and shape into rectangles. Begin rolling the dough into a thin rectangle. Rest as needed if the dough is shrinking back excessively. Be sure there is a light coating of flour on the top and bottom of the dough pieces so it will not stick to either the rolling pin or the bench during rolling, but avoid an excess of flour. The finished thickness of the dough should be about 1/16 inch (1.5 mm). Transfer the dough pieces to sheet pans, using care to avoid creating thin spots in the dough from your fingers (this could make it difficult to achieve an even bake). Refrigerate for at least 30 minutes to relax the dough. Lightly spritz the dough with water and sprinkle it with seeds, herbs, coarse salt, or pepper as desired. Among the seeds and herbs that go well on the crackers are poppy, sesame, flax, fennel, and fresh rosemary, thyme, and dill.
  2. Bake: The crackers can be left whole or scored with a pizza wheel into desired sizes before baking. Bake at 425°F until the dough is medium brown with just a few lighter spots showing. The length of baking will vary depending upon the exact thinness to which the crackers were rolled. When cool, the crackers should be thoroughly crisp. Store in an airtight container. If they lose their crispness over time, they can be baked in a 350°F oven for a few minutes to restore them.