Seeded Wheat Crackers


Adapted from Alton Brown’s Seedy Crisp Recipe

Crackers 3


  • 5 oz. wheat flour
  • 4 3/4 oz. white flour
  • 1/3 cup poppy seeds
  • 1/3 cup sunflower seeds
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 3 Tbs. olive oil
  • 6 1/2 oz. water
  • Additional seasoning (optional): more salt, pepper, garlic salt, etc.  (I really recommend sprinkling the dough with salt or another seasoning before baking for a great flavor).


  1. In a medium bowl whisk together both flours, poppy seeds, sunflower seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough.
  2. Turn the dough out onto a floured surface and knead 4 to 5 times.
  3. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
  4. Preheat the oven to 450 degrees F.
  5. For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough.  Cut into desired size. Bake on the middle rack of the oven for 11 minutes or until golden brown. Remove from the oven and place on a cooling rack. Repeat procedure with remaining dough.
  6. For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.

For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.

Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

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