10-15 minutes plus 10 minutes resting time
Enjoy this healthy take on the everything bagel. Serve with cream cheese, hummus, bean spread or marinated feta or mozzarella cheese.
10 1/2 dozen
2 cups unbleached all-purpose flour, plus more for rolling the dough
1 cup whole wheat flour
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
2 teaspoons fine sea salt
1/4 cup extra-virgin olive oil
2 teaspoons coarse sea salt, such as Maldon or fleur de sel, or 1 teaspoon kosher salt
1 teaspoon cumin seeds
1 teaspoon nigella seeds or poppy seeds
1 teaspoon flaxseeds
Position the racks in the top third and center of the oven and preheat the oven to 400 degrees F.
Whisk together the all-purpose and whole wheat flours, granulated garlic, granulated onion, and fine salt in a large bowl and make a well in the center. Add the oil and 1 cup water to the well, and stir, adding more water if necessary to make a stiff dough. Gather up the dough into a ball in the bowl, cover with plastic wrap and let rest for 10 minutes.
Mix the coarse salt, cumin, nigella (or poppy seeds) and flaxseeds in a small bowl.
Cut the dough in half. Working with one half at a time, on a lightly floured work surface, roll out the dough into a rough rectangle about 1/8 inch thick. Using a pastry brush, lightly brush the top of the dough with water. Using a pizza wheel or very sharp knife, cut the dough into pieces measuring about 2 by 3 inches. Sprinkle half of the seed mixture over the dough. Transfer the crackers to large rimmed baking sheets, placing them close together. Repeat with the remaining dough and seed mixture.
Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking until the crackers are crisp and lightly browned, about 20 minutes. Let cool completely on the baking sheets.
Oz, L. (2015). The Oz family kitchen. New York: Harmony Books