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Rustic Seeded Crackers
You can make the crackers up to 5 days in advance; keep in an airtight container.
1/3 cup raw pepitas, chopped coarse
1 Tbsp. fennel seeds
1 Tbsp. sesame seeds
2 tsp. poppy seeds
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 tsp. salt
1 cup water
1/4 cup extra-virgin olive oil
1 egg white, beaten
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Rustic Seeded Crackers

Rustic Seeded Crackers

Rustic Seeded Crackers
One Star Guiding Stars
  • Servings:Makes About 2 dozen crackers
  • Prep Time:25 minutes
  • Cook Time:25 minutes
1. Place racks in upper-middle and lower-middle of oven and heat to 425 degrees. In a small bowl, stir together pepitas, fennel seeds, sesame seeds, and poppy seeds and set aside.
2. In a medium bowl, whisk together flours and salt. Add water and oil to bowl and stir with a spatula until a soft, sticky dough forms, adding more water, 1 tablespoon at a time, if necessary.
3. Divide dough into quarters and pat each piece into a rough square. Working one piece at a time, place dough on a sheet of parchment paper and roll into an 1/8"-thick rectangle, sprinkling surface with flour as needed. Lightly brush with egg white and sprinkle evenly with a quarter of the seed mixture. Repeat with remaining dough, egg white, and toppings.
4. Working in batches of two, carefully transfer parchment paper with dough onto a baking sheet. Pierce dough all over with a fork and bake until well-browned, 10 to 12 minutes; repeat with remaining dough. Let crackers cool completely before breaking into pieces.
Source: Hannaford fresh Magazine, November - December 2016