the dough is mixed up quickly in the food processor and then allowed to rest for 30 minutes.
to make thin, crispy crackers, it is necessary to roll the dough out as thin as possible and to roll it out so that it is all the same thickness. to do this, i used a pair of 1/16″ thick dowels. the dowels prevent the rolling pin from going any further and the result is a consistent thickness throughout the sheet of dough.
so thin! it was actually pretty easy to roll out the dough. resting it was the key and lots of flour on the table and the dough helped too.
to keep it interesting, i also changed the topping on each sheet of dough. these were simply sesame seeds.
because i love everything bagels, these are a combination of poppy, sesame, salt and onion flakes.
can’t go wrong with a sprinkle of salt! this is pink himalayan salt and i love the way it sparkles.
they took longer to bake in my oven than the recipe states. instead of 2-3 minutes, i baked the crackers for 8-10 minutes. in my opinion, the ones that were dark were the crispiest and the most flavorful.
all together in a tin-hopefully, they will stay crispy; a true challenge in the hot and humid south!
to see what the other bakers came up with, be sure to check out the tuesdays with dorie website.