Description
Delicious and crispy Everything Spice Phyllo Crackers perfect for snacking or serving with dips.
Ingredients
Scale
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 2 teaspoons (8 g) granulated sugar
- 1/4 cup (approx. 30 g) Everything Bagel seasoning (store-bought or homemade)
- 1/4 teaspoon (1.5 g) fine sea salt
- 5 tablespoons (75 ml) olive oil
- 6 tablespoons (90 ml) warm water (keeping water and oil mixture below 140°F / 60°C)
Instructions
- Step 1: In a medium bowl, whisk together 1 cup flour, 2 teaspoons sugar, 1/4 cup Everything Bagel seasoning, and 1/4 teaspoon fine sea salt until fully combined. Set aside.
- Step 2: In a small saucepan, heat 5 tablespoons olive oil together with 6 tablespoons warm tap water over low heat until the water barely simmers. Do not exceed 140°F (60°C). Remove from heat immediately once this temperature is reached.
- Step 3: Pour the warm oil and water mixture into the bowl with dry ingredients. Using a fork, stir until all the liquid is absorbed and the mixture forms a cohesive oily dough. If the dough feels too dry or crumbly, add a dusting of flour (about 1 tablespoon) until it reaches a workable consistency.
- Step 4: Let the dough rest at room temperature for about 10 minutes until it cools down. Meanwhile, line two half sheet pans with parchment paper and preheat the oven to 400°F (204°C).
- Step 5: On a lightly floured surface, roll the dough out evenly to about 1/8 inch (3 mm) thickness. If the dough sticks, dust lightly with flour as needed. Aim for uniform thickness to ensure even baking.
- Step 6: Using a ruler and a pizza cutter, slice the dough into strips and then smaller cracker-sized pieces as desired. Keeping the shapes simple and uniform will help them bake evenly.
- Step 7: Place the baking sheets in the preheated oven. Bake for 10 to 12 minutes total, swapping the trays halfway through to promote even browning. Watch closely towards the end; remove the crackers when they are a light golden color to avoid burning.
- Step 8: Allow crackers to cool on the baking trays for a few minutes before transferring them to an airtight container. They will keep their crunch and freshness for up to 5 days at room temperature.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 5 days to maintain crispness and flavor.
- Refrigeration: For longer storage, keep crackers in an airtight container inside the refrigerator for up to 10 days while preserving crunch.
- Freezing: Wrap crackers tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw completely at room temperature before serving.
- Keep the oil and water mixture below 140°F (60°C) when heating to ensure it blends smoothly into the dry ingredients without cooking the dough prematurely.
- Dust an additional tablespoon of flour on the dough if it becomes sticky during rolling to regain a workable texture.
- Rotate baking trays halfway through the bake time to avoid uneven browning or burning on one side.
- To achieve a less hard texture, reduce baking time by 1 to 2 minutes in your next batch.
- If you desire saltier crackers, sprinkle a small extra pinch of Everything Bagel seasoning over the dough immediately after rolling but before cutting.
- Rest dough covered for an extra 5 minutes if it feels difficult to roll; this relaxes the gluten and eases handling.
- Reheat crackers in a preheated oven at 300°F (148°C) for 3 to 5 minutes to refresh their crispness. Avoid microwave reheating to prevent sogginess.
Nutrition
- Serving Size: 1 cracker
- Calories: Not provided
- Sugar: 2 teaspoons total per batch (estimate per cracker minimal)
- Sodium: From 1/4 teaspoon salt and seasoning; exact mg not specified
- Fat: From 5 tablespoons olive oil per batch; exact g per cracker not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: From 1 cup flour plus seasoning, exact g per cracker not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified