Serves 16
50 min
Matzo-Inspired Everything Crackers
Recipe GLPR0864a66542697c
Crispy, thin crackers inspired by matzo and topped with a savory everything seasoning blend. These plant-based crackers combine all-purpose and whole-wheat flours for a hearty texture and are perfect for snacking, serving with dips, or alongside soup. The combination of whole grains and the signature everything seasoning makes these crackers a flavorful addition to any table.
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Ingredients
1 cup all-purpose flour
1 cup whole-wheat flour
½ teaspoon kosher salt
2 tablespoon extra-virgin olive oil
½ cup water
1 egg white
1 cup everything seasoning
Directions
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
In a large mixing bowl, combine the all-purpose flour, whole-wheat flour, and kosher salt. Stir until evenly distributed.
Create a well in the center of the dry ingredients. Pour the olive oil and water into the well, then mix with a fork until a shaggy dough forms. Add more water, one tablespoon at a time, if the dough is too dry.
Turn the dough out onto a lightly floured surface and knead gently for about 2 minutes until it comes together into a smooth ball.
Divide the dough in half. Working with one half at a time, roll it out as thinly as possible between two sheets of parchment paper until you have a thin, even sheet, about 1/8 inch thick.
Transfer the rolled dough (still on parchment) to one of your prepared baking sheets. Brush the surface lightly with the beaten egg white.
Sprinkle generously with the everything seasoning, pressing down gently so it adheres to the egg white. You may not use all of the seasoning.
Cut the dough into cracker-sized pieces using a knife or pizza cutter, creating uniform squares or rectangles.
Bake for 12–15 minutes until the crackers are golden brown and crispy. Keep an eye on them to prevent burning.
Remove from the oven and allow to cool completely on the baking sheet. As they cool, they will become even crispier.
Repeat steps 5–10 with the remaining dough half.
Store the cooled crackers in an airtight container for up to one week.
