Time: 55 min.
Complexity: easily
Servings: 48

Anyone who's ever been to New York City has tried their signature bagels topped with poppy seeds, sesame seeds, salt, dried onions, and garlic. These crispy breads taste just like them, absolutely amazing! They can be baked in advance and stored for up to two weeks. They also look great in cellophane bags tied with ribbons if you decide to give them as a gift.

Ingredients:

Crispbread

• 2 cups premium flour + extra for dusting
• 2 cups of rye flour
• 1 tbsp dark brown sugar
• 2 tsp baking powder
• 1 teaspoon of salt
• 110 g melted butter

Bagel topping

• 0.5 cup sesame seeds
• 1/3 cup poppy seeds
• 1/4 cup dried garlic flakes
• 1/4 cup dried onion flakes
• 1/4 cup coarse salt
• 1 large egg

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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whole grain flour, dried onions, garlic granules, poppy, red pepper flakes

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Bread:
  
  Using a mixer on low speed, combine the flour, sugar, baking powder, and salt. Pour in the melted butter, then slowly whisk in 1.5–2 cups of water, 1/4 cup at a time, until a soft, sticky dough forms. Lightly flour your work surface and rolling pin and roll the dough into a rectangle about 0.5 cm thick.
Step 3
• Topping:
  
  In a small bowl, combine the sesame seeds, poppy seeds, garlic, onion, and coarse salt. Whisk the egg with 2 tablespoons of water and spread it thinly over the crispbread dough. Sprinkle the topping evenly over the dough. Using a pizza wheel, cut the dough into medium-sized rectangles (it's okay if they're uneven). Using a spatula, carefully transfer the crispbreads to a lightly floured baking sheet (they won't spread too much, so you can place them close together). Lightly prick the surface of each crispbread with a fork.
Step 4
• Bake in the center of the oven until the edges are golden brown, 10–15 minutes. Baking time will vary depending on the size and thickness of the crackers, so keep an eye on them! Once golden brown, let cool for 5 minutes, then transfer to a wire rack and let cool completely. Place the crackers in clear plastic bags and tie with ribbon.

Votes: 1

Author of the recipe - Allison Robicelli is a baker and food writer.