Artisan Crackers
Artisan Crackers – photo 1 Artisan Crackers – photo 2 Artisan Crackers – photo 3

These crispy artisan crackers are made with Elevate Protein Flour for a light, crunchy bite with extra protein and fiber. They’re seasoned with everything bagel seasoning and chives, making them perfect for snacking, dipping, or pairing with cheese.

Prep 25 minutes
Bake 9-12 minutes
Total 34-37 minutes
Yield 19 crackers

Ingredients

Artisan crackers

1/2 cups Elevate protein flour, plus more for kneading and rolling

  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1/16 tsp garlic powder 
  • 1/4 Tbsp everything bagel seasoning (plus more for sprinkling on top) + 1/4 Tbsp dried chives
  • 40g/ml water
  • 10ml extra-virgin olive oil, plus more for brushing on top
  • flaky sea salt, for topping

Method

  1. In a large bowl, whisk together the flour, sugar, salt, onion powder, garlic powder, and rosemary (or other add-ins). Pour in the water and olive oil and stir with a wooden spoon or silicone spatula until the dough comes together in a clump. 
  2. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and the dough and knead it, sprinkling on a little more flour as you go, until it’s no longer sticking to your hands and you can shape it into a rough ball, about 1 to 2 minutes. Return the dough to the bowl and cover the bowl with plastic wrap. Let the dough rest for at least 10 minutes, and up to 1 hour at room temperature.
  3. Preheat the oven to 425°F (218°C) and line baking sheet with parchment paper.
  4. Cut the dough in half. Keep one half of the dough covered while you work with the other half.
  5. On a lightly floured work surface with a lightly floured rolling pin, roll one half of the dough out into a rectangle. Roll the dough very thin—about 1/16th of an inch (1.5mm). If the dough keeps shrinking back as you try to roll it out, lightly cover it and let it rest for 5 minutes, then try again. (Don’t worry if it shrinks, that’s completely normal and expected.)
  6. Using a ruler and a pizza cutter, cut the dough into small rectangles about 3 x 1.5 inches in size. Carefully transfer the crackers to the prepared baking sheet(s).
  7. Repeat steps 5 and 6 with the second half of dough.
  8. Dock (poke holes in) the crackers several times with a fork. Brush with olive oil, then sprinkle with flaky sea salt and everything bagel seasoning. Note that extra seasonings on top can sometimes fall off of the crackers when eating them).
  9. Bake until golden brown and crispy, about 9–12 minutes. To ensure even browning, rotate the baking sheet(s) halfway through baking.
  10. Let crackers cool completely on the baking sheet(s) set on a cooling rack. Crackers need several minutes of cooling before they taste crispy. 

Nutrition Information

Per serving: Whole batch

Calories 210 kcal
Total Fat 11g
Sodium 900mg
Total Carbs 28g
Net Carbs 1-2g
Dietary Fiber 26g
Protein 26g

Featured in this Recipe

Elevate Protein Flour

$10.95 USD
$10.95 USD
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