Recipe from Crackers & Dips by Ivy Manning (Chronicle Books LLC, 2013)
My favorite morning treat is an “everything” bagel festooned with onion, garlic, sesame seeds, poppy seeds, and caraway; I’m hooked on their intriguing mix of flavors and textures. These elegant little crackers are an homage to those bagels, with all the delicious bagel decorations parked on top of flaky, tangy crackers made with crème fraîche.
“Everything” Flatbread Crackers are great smeared with any creamy dip: the Cervelle de Canut and the Smoked Salmon Crème FraÎche Dip come immediately to mind.
MAKES 24 CRACKERS
- 2 tbsp fried shallots or dried onion flakes
- 2 tsp dried minced garlic
- 2 tsp sesame seeds
- 1 tsp poppy seeds
- 1 tsp caraway seeds
- 1 tsp sel gris, or other granular sea salt
- 2 cups/255 g unbleached all-purpose flour, plus more for rolling
- 1 tsp light brown sugar
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 cup/60 ml crème fraîche (see Dip Tip, page 118), or sour cream
- 2 tbsp extra-virgin olive oil
- 6 tbsp/90 ml water
- 1 egg beaten with 1 tbsp water
Preheat the oven to 350°F/180°C/ gas 4. Line two baking sheets with silicone baking mats or parchment paper. In a small bowl, combine the shallots, garlic, sesame seeds, poppy seeds, caraway seeds, and sel gris; set aside.
In a food processor or large bowl, combine the flour, brown sugar, baking soda, and fine sea salt and pulse or whisk to combine. In a small bowl, whisk together the crème fraîche, olive oil, and water. Add the wet ingredients to the dry ingredients and pulse or stir with a wooden spoon until the dough comes together. Knead the dough by hand on a lightly floured surface until smooth, about 10 strokes.
Divide the dough into two balls, cover with plastic wrap, and let the dough rest for 30 minutes. Pat one ball into a small rect¬angle and roll it out on a lightly floured surface until the dough is ⅟₁₆ in/2 mm thick, picking up the dough occasionally and rotating it to make sure it’s not sticking to the work surface. Alternatively, use a pasta maker following the method on page 13 until the dough is ⅟₁₆ in/2 mm thick, the number 5 setting on most machines.
Using a pastry wheel or pizza cutter, trim any irregular edges (save the scraps). Cut the dough into rectangles measuring 2 by 4 in/5 by 10 cm and trans¬fer them to the baking sheet, spacing them very close together. Repeat the rolling and cutting process with the remaining ball of dough and scraps, using a second baking sheet.
Brush the crackers lightly with the beaten egg and sprinkle them with the shallot mixture. Using a flat-bottomed mea¬suring cup, gently tamp down the toppings into the dough to adhere. Prick each cracker 4 or 5 times with a fork or comb.
Bake until the crackers are golden brown and crisp, 15 min¬utes, rotating the baking sheets once from top to bottom and from back to front while baking. Cool on racks and store in an air¬tight container for up to 5 days.