Homemade Three Seed Crackers Recipe

3 Seed Crackers recipe makes the perfect crispy and crunchy homemade cracker. They’re a must-have on any charcuterie board or when you want to add something special to entertaining.

It’s that time of month when I get to participate in the monthly challenge from my bread baking group, Twelve Loaves. This month the challenge is another side of breads…a less leavened side: we had the challenge to bake Crackers, Crisps and Flatbreads. Our very talented host is Camilla from Culinary Aventures with Camilla.

This was a very interested challenge for me. I’ve been wanting to try making crackers for quite some time. I had so much fun, but let’s just say….Keebler doesn’t have a thing to worry about. It is experience that makes us better at what we do right? These crackers tasted delicious. I got three pans (not completely full). Each one was a bit better than the last.

Three Seed Crackers #Twelveloaves

Author: Hostess At Heart

An easy and delicious cracker that is perfect as a snack or an appetizer on a meat or cheese tray.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine American

Keyword: 3 Seed Crackers, Homemade Crackers

Servings: 24 -36

Equipment

• Baking Sheets (half sheet pan)
• Spatulas
• Parchment Paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

Topping

• 1 tbsp sesame seeds
• 2 tsp poppy seeds
• 2 tsp caraway seeds
• 3/4 tsp kosher salt

Dough

• 1-1/2 cups unbleached all-purpose flour plus more for dusting
• 1/2 cup whole wheat flour
• 1 tsp salt
• 3 tbsp extra-virgin olive oil
• 1/2 cup water

Instructions

 

• Place the oven rack on the bottom third of the oven. Preheat oven to 450 °F. Line 2 baking sheets with parchment paper.
• Mix the topping ingredients and set aside.
• In a large bowl, whisk the APF, whole wheat flour and salt together. Add olive oil and water to the flour mixture with a rubber spatula until a soft crumbly ball forms. Press against the side of the bowl with the spatula or your hand to pick up stray flour.
• On a lightly floured work surface, cup three equal portions. Pat each portion into a square. Set 2 aside and cover with clean towel. Roll the remaining dough into a rectangle about 1/8 inch thick, 7-8 inches wide and 14-15 inches long. Don’t let the dough stick to the working surface.
• Brush the dough lightly with water and sprinkle with seed mixture and lightly press onto the dough.
• Cut dough in half lengthwise, and then cut across to make rectangles roughly 2×4 inches. Don’t bother trimming the edges. These are rustic right? Transfer to the baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.
• Repeat for the remaining two portions.
• Store cooled crackers in a zip-top bag for up to a week.

Nutrition

Serving: 36gCalories: 37kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 170mgPotassium: 17mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 9mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

This post was originally posted with a sharing group Our host was Camilla from Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads.

• Cheddar Cheese Crackers from Karen’s Kitchen Stories
• Pane Carasau from Culinary Adventures with Camilla
• Rye Crispbread from The Bread She Bakes
• Three Seed Crackers from Hostess At Heart
• Thyme and Black Pepper Crackers from blackberry eating in late september