Shatter-Crisp Multi-Seed Crackers with Flaky Salt

By Sprig Originals ✓ · cooked up in Sprig

A snapping, seed-crusted cracker you roll paper-thin between sheets of parchment — no cracker cutter, no special equipment. Toasted sesame, sunflower, pumpkin, flax and poppy seeds go into the dough and onto the top, so every shard tastes nutty and deeply browned rather than just salty. They bake in about 20 minutes, cool crisp in another 10, and keep for two weeks in a tin, which makes them the best thing you can put next to cheese, hummus or a cold beer.

Ingredients

• 3 tbsp white sesame seeds
• 2 tbsp black sesame seeds
• 3 tbsp raw sunflower seeds
• 3 tbsp raw pumpkin seeds (pepitas)
• 2 tbsp golden or brown flaxseeds
• 2 tbsp poppy seeds
• 1 tsp caraway or fennel seeds
• 3/4 tsp coarsely cracked black pepper

• 1 cup all-purpose flour (130 g)
• 1/2 cup whole wheat flour (60 g)
• 1 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 3 tbsp extra-virgin olive oil
• 2 tsp honey
• 1/2 cup warm water, plus 1–2 tbsp more as needed

• 1 egg white, beaten with 1 tsp water
• 1 tsp flaky sea salt

Instructions

1. Toast the seeds: set a dry skillet over medium heat and add the sunflower seeds, pumpkin seeds, and both sesame seeds. Toast 3–4 minutes, shaking constantly, until the sunflower seeds are pale gold and the sesame smells nutty. Slide onto a plate immediately and add the flax, poppy, caraway, and cracked pepper. Cool 5 minutes, then measure out 1/4 cup of the mix and set it aside for topping.
2. Roughly chop the remaining seed mix on a cutting board for about 20 seconds — you want the sunflower and pumpkin seeds broken but not powdered, so the crackers snap cleanly instead of tearing around whole seeds.
3. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, kosher salt, and baking powder. Stir in the chopped seed mix.
4. Add the olive oil, honey, and 1/2 cup warm water. Stir with a fork until a shaggy dough forms, then knead in the bowl for 1 minute until smooth and slightly tacky. If it won't come together, add water 1 teaspoon at a time; if it sticks to your hands, dust with a spoonful of flour. Wrap and rest at room temperature for 20 minutes (this relaxes the gluten so it rolls thin without springing back).
5. Heat the oven to 375°F (190°C) with racks in the upper-middle and lower-middle positions. Cut 4 sheets of parchment to fit your baking sheets.
6. Divide the dough into 2 equal pieces. Place one on a sheet of parchment, cover with a second sheet, and roll from the center outward until the dough is a rough rectangle no thicker than a dime — about 1/16 inch (1.5 mm). It should nearly reach the edges of the parchment and you should be able to see shadows through it. Thin is the whole game here.
7. Peel off the top parchment. Brush the dough lightly with egg white wash, scatter half the reserved seed mix over the surface, and sprinkle with half the flaky salt. Lay the parchment back on top and give it one gentle pass with the rolling pin to press the seeds in, then remove the top sheet for good.
8. Cut the sheet into 1 1/2 x 2-inch rectangles with a pizza wheel or knife — cut all the way through but leave the pieces in place. Prick each cracker once or twice with a fork. Slide the parchment onto a baking sheet. Repeat with the second piece of dough.
9. Bake both sheets 12 minutes, then swap and rotate the pans. Continue baking 6–10 minutes more, until the crackers are dry, firm, and deep golden at the edges. Thinner crackers around the rim will brown first — pull those to a rack with tongs and give the rest another 2–3 minutes. Total time runs 18–22 minutes per batch.
10. Cool completely on a rack, at least 10 minutes; they crisp fully as they cool. Snap along the cut lines and serve piled in a bowl. Store in an airtight tin at room temperature up to 2 weeks; if they soften, re-crisp at 325°F (165°C) for 5 minutes.

Chef's tips

Nutrition (per serving, estimated)

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