Twice-Baked Pumpernickel Crackers

Ingredients

• 12 tablespoons (170 g) unsalted butter, at room temperature
  
• 1/4 cup (50 g) granulated sugar
  
• 2 large (113 g) eggs, at room temperature
  
• 1 cup (106 g) pumpernickel flour
  
• 1 cup (120 g) all purpose flour
  
• 1 1/2 teaspoons (6 g) baking powder
  
• 3/4 teaspoon (3 g) fine sea salt
  
• poppy seeds, as needed for finishing
  
• flaky salt, as needed for finishing
  

Directions

1. Preheat the oven to 350°F. Line a baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed for a few minutes to lighten it. Add the sugar and mix for 1 minute.
3. Add the eggs one at a time, mixing just until combined.
4. Add the pumpernickel, all purpose flour, baking powder, and fine sea salt. Mix until the dough comes together – scrape the bowl well, then mix again to ensure the mixture is homogeneous.
5. Use slightly damp hands to shape the dough into a log on the prepared baking sheet. The log should be about 13 inches long and 3 ½ inches wide.
6. Sprinkle poppy seeds + flaky salt generously over the outside of the log. Transfer to the oven and bake until the log appears quite firmly set on the exterior, 25-30 minutes.
7. Let cool completely, then slice the logs with a serrated knife into pieces about 1 inch thick. Return the sliced crackers to the baking sheet – they can be very close together.
8. Bake the crackers until they are dry and crisp, 15-17 minutes more. Let cool completely before serving.