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Seeded Buttermilk Crackers
Seeded Buttermilk Crackers
Prep Time
1 hr 30 mins
Cook Time
48 mins
Resting Time
2 hrs
Total Time
2 hrs 18 mins
These light, crispy crackers are a welcome addition to any cheese plate or just as good munched up on their own!
Course: Appetizer/Snack
Keyword: crackers
Servings: 24 servings
Calories: 94 kcal
  • 2 cups all-purpose flour, + more for rolling
  • 1/2 cup whole wheat flour,
  • 3/4 teaspoon baking powder
  • 1/4 tsp baking soda
  • 1 teaspoon kosher salt
  • 1 Tbsp sugar
  • 1/2 cup olive oil, + more for brushing
  • 1 cup buttermilk
Seeded Topping
  • caraway seeds
  • cumin seeds
  • sesame seeds
  • black sesame seeds
  • poppy seeds
  • sea salt, i like Maldon sea salt flakes - season with salt separately so you can control the amount
  1. Add the flours, baking powder, baking soda, salt and sugar to a mixing bowl and give it a whisk to blend.
  2. Add the olive oil and buttermilk all at once and blend with a paddle attachment (preferred) or wooden spoon until the dough comes to together. Turn out onto a lightly floured surface and knead the dough a few times until it is smooth and well combined.
  3. Flatten into a disc and wrap tightly with plastic wrap. Chill at least three hours or overnight.
  4. Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
  5. After the dough is chilled, divide it into six equal pieces. Working with one piece of dough at a time (keeping the rest refrigerated) roll out the dough on a very well-floured surface until paper thin (about 18 x 10) and oval/rectangle - ish shaped, at least 1/16 inch, turning the dough as you roll to prevent sticking.
  6. Use a sharp knife or pizza cutter and cut the dough into crackers (they don't need to be perfectly even). I usually get about 24 - 2 inch crackers per sheet.
  7. Divide the crackers between the prepared sheets and brush with olive oil using a pastry brush. Combine the seeds for the topping, sprinkle generously  and season with salt.

  8. Prick each cracker 2-3 times with a fork and bake for 8 mins or until golden brown, rotating the pans midway through baking.
  9. Cool on a wire rack and repeat with remaining dough.
Recipe Notes
Nutrition Facts
Seeded Buttermilk Crackers
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 1mg0%
Sodium 120mg5%
Potassium 46mg1%
Carbohydrates 10g3%
Sugar 1g1%
Protein 1g2%
Vitamin A 15IU0%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.