Pumpkin Seed Crackers

4.25 from 4 reviews

Crisp, hearty crackers covered with savory pumpkin seeds. These light and crispy crackers are a healthy and tasty snack. Estimate a yield of 96 2"x2" crackers. Each servings is 4 crackers.

Prep Time30

Bake Time20

Rising Time1 20

Total Time2 10

Servings:24 servings

Ingredients

8 oz warm water (1 cup)
¾ oz honey (1 tablespoon)
2 oz melted butter (divided in half)
1 tablespoon salt
2 ¼ teaspoons dry yeast
5 oz whole wheat flour (1 cup, see note)
7 ½ oz all purpose flour (1 ½ cups)
1 egg white (whisked until foamy)
1 ½ cups shelled pumpkin seeds

Instructions

In a mixer bowl combine 8 oz warm water, ¾ oz honey and half the melted butter, 1 tablespoon salt and 2 ¼ teaspoons dry yeast.
Add 5 oz whole wheat flour and 1 cup (5 oz) of the all purpose flour. Mix to form a thick batter. Beat 3 minutes on medium speed. Remove the paddle attachment. If working by hand stir in the flour with a wooden spoon until it's too thick to stir then turn the dough out onto a lightly floured work surface and continue kneading in the remaining flour.
If working with a mixer, switch to the dough hook. With the mixer running on low speed, add the remaining all purpose flour.
Knead the dough for 4 minutes until it forms a cohesive dough that clings to hook and clears the sides of the bowl. If working by hand knead for 5-6 minutes.
Turn the dough out onto a lightly floured work surface and knead to form a smooth ball.
Set the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise until doubled in volume, about 1 hour.
Divide dough in 1/2. Roll one piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface. Transfer the dough to a 1/2 sheet parchment paper (16"x 12"),
Continue rolling until the dough on the parchment until it is <1/8" thick and is the size of the paper (see note).
Trim the edges to make a neat rectangle. Use a pizza wheel to cut the dough into 2"x2" squares, or to your desired cracker size. You don't need to pull the crackers apart. Use a fork to poke each cracker 2x. Brush the crackers with egg white and sprinkle with pumpkin seeds. Pat the seeds to stick them to the dough. Slide the paper onto a baking sheet and allow to rise while the oven preheat. Preheat the oven to 375 °F °F.
Repeat with the other half of the dough. Bake the crackers until golden brown and crisp, 10-15 minutes.
As soon as the crackers come out of the oven, brush with melted butter. Cool on a rack for 5 minutes. Break apart any crackers that are still stuck together.
Cool completely. Stored in an air tight container, the crackers will keep for a week.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

If you don't have a 16"x 12" sheet pan adjust the size of the rectangle to your pan size, but still roll to less than an 1/8" thick.

Nutrition