Everything Bagel Rye Crackers
Thin, crispy, healthy crackers with all the flavor of your favorite bagel!
Servings 84 crackers
Calories 9kcal
Equipment
Ingredients
- 1 cup dark rye flour 132 grams
- 1/2 cup whole wheat flour 75 grams
- 1 tablespoon wheat germ 5 grams
- 1 tablespoon ground flax seed 8 grams
- 1/2 teaspoon kosher salt 3 grams
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1/2 cup water 109 grams
- 1 egg white for egg wash
Everything Bagel Seasoning
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 1 teaspoon minced dried onion
- 1/2 teaspoon minced dried garlic
- 1/2 teaspoon kosher salt
Instructions
- Create the the everything bagel seasoning by adding all of the ingredients to a small bowl and mix.
- In a medium sized bowl, add flours, wheat germ, ground flax seed, and salt. Give a quick mix.
- Add oil, honey, and water and mix with a spoon until all the flour is well incorporated and shape the dough into a sticky ball. The dough should be a little sticky, but still form a nice dough. If it's more than just a little sticky, add a little more rye flour.
- Cover with plastic wrap or a linen towel and place in fridge to rest for at least 10 minutes.
- Meanwhile, cut parchment paper to fit two large baking sheets and pre-heat the oven to 300°.
- After 10 minutes, the dough should be less sticky. Remove parchment paper from the baking sheet and place it on a clean counter. Separate the dough in two and place one half on a sheet of parchment paper. Sprinkle dough with some rye flour and use a rolling pin to roll it out into as close to a rectangle to fill the parchment paper.
- Roll it as thin as possible. One half should fill a full baking sheet sized parchment paper. Use the dough cutter to trim one edge to an even line. Use that trimmed dough to fill in the other edges to fill out a rectangular shape and repeat until you have a clean edged rectangle. This is optional, but it will ensure that you have all even sized squares.
- Use the dough cutter to create 1-2 inch columns. Gently pull the columns apart to create space between them and then cut rows to create squares. Gently pull the squares apart so that the crackers are not touching.
- In a small bowl whip the egg white. Use a pastry brush and brush a row of crackers with the egg whites and then sprinkle on the everything bagel seasoning. Repeat with all rows of crackers.
- Repeat previous 3 steps with 2nd half of the dough.
- Bake in the middle rack for 20-30 minutes or until the edges begin to brown, turning rack after 10 minutes. The baking time will be dependent upon how thick your crackers are. Check at 20 minutes.
- Let cool on a baking sheet and then store in an airtight container for two weeks.
Notes
Nutritional information per cracker.
Substitutions
Flours: You can use regular rye flour or all-purpose flour in place of the whole wheat flour.
Oil: Use canola, vegetable, or another neutral-flavored oil.
Honey: Use your favorite all-natural sweeteners like maple or agave.
Storage
Store in an airtight container for 2 weeks.
Freeze crackers for up to 3-4 months.
Make-Ahead
You can make your dough ahead and store it in the fridge for a week. You can also freeze the dough for up to 3-4 months.
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg