Ingredients

Scale

1 1/2 cups sourdough starter
2 Tablespoons everything bagel seasoning
1/4 – 3/4 teaspoon salt
Freshly ground pepper
6 Tablespoons grass fed butter (such as Kerrygold), softened – or substitute bacon fat or other fat of your choosing
3/4 cup whole wheat flour
1/2 cup rye flour
1/4 cup flaxmeal
More everything bagel seasoning, for the top

Instructions

Place the sourdough starter in a medium mixing bowl. Stir in the seasoning, seasoning, salt, pepper and butter until well mixed. Add the whole wheat and rye flours and mix well, using clean hands, if necessary. Knead the dough briefly right in the bowl. Cover and let sit for 8 hours or overnight.
Preheat oven to 350°F. Divide dough into three sections. Using a rolling pin, roll out each portion as thin as possible on a floured surface, silicon baking mat or parchment paper. Sprinkle generously with more of the everything bagel seasoning and roll the rolling pin gently over the top to press the seeds into the top of the crackers.
Score the dough in small squares, using a rolling pizza cutter or a sharp knife. Prick each square with the tines of a fork to keep the dough from puffing up as it bakes.
Slide the parchment paper onto a baking sheet or set the crackers on a baking sheet lined with a silicon baking mat. Bake at 350 F for about 15 – 25 minutes, checking frequently after 10 minutes to make sure crackers are not getting too brown. Depending on how thin your crackers are and how hot your oven runs, you may need to remove the outer rows of crackers before the center rows are fully baked, as the entire tray of dough does not always bake evenly. Crackers should be nicely browned and thoroughly dry to the touch.
Cool on a rack, separating any crackers that did not already break apart at the score lines. Store in an air-tight container at room temperature.

Notes

If the crackers get a little “soggy” after a couple days, they aren’t crisp enough! No worries, just set them back on the baking sheet and bake for another 10 – 15 minutes or until they are nicely crisp.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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