Twice-Baked Pumpernickel Crackers

February 26, 2018
1 Ratings
Photo by Bobbi Lin
  • Makes Makes about 2 dozen crackers
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 Jeanne McDowell

Test Kitchen Notes

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

  • 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
In This Recipe
  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.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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