Everything Bagel Crackers

In a medium bowl, combine the all-purpose flour, whole wheat flour and fine sea salt. Whisk until combined, then whisk in the olive oil and warm water. Stir to combine and then knead by hand in the bowl until a smooth dough forms, 2 to 3 minutes. Cover with plastic wrap and set aside to rest at room temperature for 30 minutes.

In a medium bowl, combine the white and black sesame seeds, onion flakes, dried garlic, poppy seeds and flaky sea salt. Stir until thoroughly combined. Set aside.

Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Remove the dough from the plastic wrap. Cut the dough in half and then cut each half into four evenly sized pieces (about 2 oz./60 g each). Cover 4 of the pieces with plastic wrap so they don’t dry out. Set aside. Roll out the remaining 4 pieces until you get very thin, long ovals, using additional flour for dusting as needed. (A pasta roller makes this task a lot easier.)

Lay two ovals side by side on one of the prepared baking sheets. Place the other two ovals on the second baking sheet. Brush the tops of the dough with the egg white and then sprinkle 1 Tbs. of the everything seasoning over each oval.

Bake until light golden brown and crisp, 10 to 15 minutes. Remove from the oven, set aside to cool and repeat the process with the remaining dough pieces.

Allow the crackers to cool completely before enjoying. They will keep in an airtight container at room temperature for about a week. Makes 8 crackers; serves 8.

Adapted from Texture Over Taste by Joshua Weissman (DK 2023)