Saturday, May 1, 2010

Garlic Parmesan Chipotle Crackers



I have been "revisiting" recipes recently.  First, I have had company this week when friends from home came to visit for a week.  With visitor's around, better to make a tried a true and limit the experimenting.  But also, I have been pondering how to make a perfectly acceptable recipe better.  And how to make a better recipe a signature dish.


I while back, I made my first batch of crackers... Click HERE.


I got the recipe from"The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" book.  Partly due to necessity, partly due to being cheap, mostly because they really are delicious and easy, I have made crackers several times since the first batch.


I have gotten better and think I have found my signature recipe for Garlic Parmesan Chipotle Crackers...


First, here's a reprint of the original recipe...
1 1/2 cups All Purpose Flour
1/2 tsp salt
1/2 teaspoon instant Yeast
1 TBS Maple Syrup (actual recipe calls for honey, but I was out)
1 TBS Vegetable Oil
1/2 cup Water


  • Mix everything together to form a ball.
  • Move to a lightly floured surface and knead for 10 minutes
  • Lightly oil a bowl and drop the ball into the bowl. Turn to coat all sides.  Cover and allow to rise to double the size ... About 90 minutes, but can be 2 hours if you fall asleep.
  • Now it's time to form the crackers... Mist the counter with spray oil.  Take the dough and form into a rectangle with your hands.  Use a rolling pin to get the dough thin.  Paper thin will get a very crisp cracker, 1/8th inch thickness will get a slight center chewiness around the crisp.
  • lift the dough and wave a bit.  cover with a towel and let it rest for 5 minutes.
  • Line a sheet pan with parchment paper and pre-heat the oven to 350 degrees.





  • Time to flavor the crackers... First, take a pizza cutter and make a few wavy cuts.  I didn't want a square cracker, but you can easily cut into squares... I wanted a cracker strip.  Since this was the first time I was making these, I did different spices in rows to test what I liked. and what worked for others...  the first layer is a black and white sesame seed mixture, combined with a little sea salt.  Next was some sweet paprika, next some mustard powder and finally some fresh cracked pepper.
  • Bake for 17 minutes, until you get just a bit of brown on the edges...
OK, These were very good.  And the look of the different layers of flavoring still is very pretty to see.  The recipe makes about 2 dozen cracker strips, and I usually make a few like the originals, with a couple of changes...


I do an egg wash (scramble an egg and brush on the top in a thin layer) before adding toppings.  This does two things, it makes the color pop on the crackers.  It also guarantees the toppings stick to the crackers.


And finally, I have a better set of toppings... To me, the ultimate set...




A light (very light) sprinkling of Chipotle powder spice
Garlic Flakes
Freshly grated Parmesan Cheese


I have made these using thicker batches of dough.  It makes a softer almost bread stick type cracker.  But, I prefer a thinner cracker.  So, be sure to roll out the dough thin.  I work in batches, dividing the dough in half.  This smaller amount is the perfect size for my pan.




Perfect as is, served as a bread course accent to a meal, or as a snack cracker with some of my Garlic and Herb Cream Cheese DIP!


Be sure to use a good quality Parmesan Cheese, freshly grated (only takes 2 minutes), and NOT the powdery stuff that has almost no taste.
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17 comments:

  1. Oh my gosh! That first picture! I want!

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  2. I'm not usually a cracker person. But with these toppings. I want. I want badly.

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  3. I love homemade crackers! These look awesome!

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  4. Those look fantastic! I must try them.

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  5. The crackers, with your changes, look smashing. I would not trust my restraint with those sitting in my pantry. Nicely done, Dave. Have a great day. Blessings...Mary

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  6. Ok, that sounds easy enough for even me, the chicken ;). They are making my mouth water just looking at them. Well done. Thanks.

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  7. Those pics are making my mouth water.

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  8. My Hubby loes to snack and he loves crackers! I loved your other post with the black and white sesame seeds but didn't get a chance to make them before we went on our diet... I"ll show him these so he has something to look forward too when we are off our diet.

    Thanks for all the fun and encouraging words over on my weight loss blog. I Really appreciate the fact that you take time to do that... My diet food photos can get boring. So thanks for coming over! 17 pounds as of this morning!

    Thanks again
    ~Rainey

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  9. These looks totally fabulous. I think your changes make this a home run!

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  10. I like the final MYOTG signature seasonings, perfect!

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  11. Great looking crackers again. I haven't tried these yet, but I will soon.

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  12. Your recipes make me want to come to your house, stand behind you in the kitchen and sing back-up vocals while you cook! Another excellent post! Thanks!

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  13. As I began to leave my comment on your shrimpie post, I saw the title of this next post, and thought, OMG now he's got my attention... garlic, cheese, my favorites! I'm going to try these crackers, fershur. And I do have that bread book on my wish list. I can't wait to get it SOON! :)

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  14. These sound perfect! Yum! They are just begging for a glass of something cold to go along with them.

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  15. Both the thin & thicker crackers look good... I like the garlic & parm on the last one.

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