Twice-Baked Pumpernickel Crackers

Name: Twice-Baked Pumpernickel Crackers
Yield: Makes makes about 2 dozen 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

By Erin McDowell

February 26, 2018

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Twice-Baked Pumpernickel Crackers — 1 of 2 Photo by Bobbi Lin

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Author Notes: Like savory biscotti, this cracker is first baked in a long log, then sliced and baked again until crisp. I like them best heavily coated in poppy seeds with a sprinkling of flaky salt, but feel free to swap out sesame or other seeds, too, or leave them plain and pumpernickel-y. I love serving these for brunch with cream cheese and smoked salmon. —Erin McDowell

Food52 Review: For more on how to make crackers, see the full article. —The Editors

Makes: makes about 2 dozen crackers

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

Preheat the oven to 350°F. Line a baking sheets with parchment paper.
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.
Add the eggs one at a time, mixing just until combined.
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.
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.
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.
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.
Bake the crackers until they are dry and crisp, 15-17 minutes more. Let cool completely before serving.