if this isn't nice

After buying some horrifically expensive olive oil crackers for Christmas, I decided to try making my own. We found this recipe from Ricardo Cuisine, though I left out the chili flakes to make them work with as many cheeses and dips as possible.

We mentioned this to Jake’s mom and she directed us to the King Arthur Baking sourdough crackers, so I gave those a try, too. Both turned out pretty well and I’ve made them each again with a few adjustments.

This video was super helpful for the second and third batch of sourdough crackers:

I added in some leftover bagel topping (poppy seeds, sesame seeds, onion and garlic bits that fell off the bagels) and a bit of garlic and onion powder and some extra sesame seeds. The third batch was sans the bagel mix, but still with sesame seeds and they add so much flavour we’ll likely keep doing that. I used my pasta machine to roll the dough out and that worked pretty nicely. I also tried the method of leaving them to toast a bit after turning the oven off which helped to crisp them without overdoing them.

They’re both simple and delicious recipes, and are fun to play around with flavour wise. I don’t think we need to buy crackers anymore!