These thin, crispy crackers are the perfect combination of tangy sourdough and savoury everything bagels in every bite. Add them to a gourmet charcuterie board, pair them with whipped goat cheese for an elegant twist on a bagel with cream cheese, or snack on them straight-up!
- 1 scant cup (225g) mature sourdough starter (100% hydration)
- 1/2 cup plus 2 tbsp (75g) all-purpose flour
- 1/2 cup rye flour (60g)
- 2 tbsp extra virgin olive oil
- 1 tbsp everything bagel spice (see notes)
- 1–2 tbsp kosher salt, for sprinkling
- In a medium-sized mixing bowl, mix together the sourdough starter, flours, olive oil, and everything bagel spice to form a rough shaggy dough, then turn out onto a clean surface and knead briefly until the dough feels smooth and pliable.
- Wrap tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat oven to 350F. Line one large baking sheet with parchment paper. (You can also use two regular-sized baking sheets, but will need to bake in shifts.)
- Divide the dough into 6 pieces. Lightly dust each piece with flour, and roll out into an oblong shape about 1/16″ thick. I find this is easiest to do using a pasta roller, but you can also use a rolling pin and two sheets of parchment paper.
- Arrange on the prepared baking sheet, placing the pieces as close together as possible without overlapping or touching. Lightly brush the top of the dough with water, and sprinkle generously with salt.
- Bake for 15-17 minutes or until golden brown and crispy, rotating the pan halfway through to help the crackers bake more evenly.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once the crackers have fully cooled, break them up into irregular pieces and store in an airtight container at room temperature for up to one week.
Homemade Bagel Spice: If you can’t find pre-made everything bagel spice, you can whip up a homemade version using equal parts white sesame seed, black sesame seed, poppy seed, dried minced garlic, dried minced onion, and kosher salt.