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Barbecue Crackers

Yields: 1 serving
Make this recipe how many times?
Savory Spice Shop Ingredients
Salt Kosher $3.75
Pearl St. Plank Rub 1 oz bag $2.70

Ingredients:

Directions:

Put the bread flour, potato flakes, salt, Pearl Street Plank Rub, yeast, and olive oil in the bowl of your food processor. Pulse a few times to combine. With the food processor running, add the water through the feed tube as fast as the flour can absorb it. Process until the dough forms a ball, and keep processing until the dough is smooth and elastic. Transfer the dough to a bowl, cover with plastic wrap, and set aside for 30 minutes. Flour your work surface, line two baking sheets with parchment paper, and preheat your oven to 350 degrees.

Turn the dough out, knead it briefly, and divide it in half. Roll the first half as thinly as possible - and it can be rolled very thinly - and put it on one of the prepared baking sheets. Cut it into cracker-sized squares with a pastry cutter, pizza cutter, or sharp knife. Prepare the second half of the dough the same way. Bake at 350 degrees until the crackers are browned and crisp, about 15 minutes, depending on the thickness of the crackers. If the crackers are cooking unevenly, you can pick off the ones that are crisp and return the rest to the oven to continue cooking - you want to make sure they're cooked and crisp all the way through. If the crackers are browning too much and still aren't crisp, lower the heat to 250 degrees and continue cooking. Let the cracker cool completely before storing.

Yields:

1 serving

Thanks to:

Donna Currie, (cookistry.com)

Barbecue Crackers

“I was in Boulder and I made a point of stopping in your store near Pearl St. I had a terrific time. I love being able to buy small quantities of different spice mixtures/spices to try and I certainly bought my fair share on this visit.”

-Terri C. of Agoura Hills, CA

Barbecue Crackers


Yields: 1 serving

Ingredients:

Directions:

Put the bread flour, potato flakes, salt, Pearl Street Plank Rub, yeast, and olive oil in the bowl of your food processor. Pulse a few times to combine. With the food processor running, add the water through the feed tube as fast as the flour can absorb it. Process until the dough forms a ball, and keep processing until the dough is smooth and elastic. Transfer the dough to a bowl, cover with plastic wrap, and set aside for 30 minutes. Flour your work surface, line two baking sheets with parchment paper, and preheat your oven to 350 degrees.

Turn the dough out, knead it briefly, and divide it in half. Roll the first half as thinly as possible - and it can be rolled very thinly - and put it on one of the prepared baking sheets. Cut it into cracker-sized squares with a pastry cutter, pizza cutter, or sharp knife. Prepare the second half of the dough the same way. Bake at 350 degrees until the crackers are browned and crisp, about 15 minutes, depending on the thickness of the crackers. If the crackers are cooking unevenly, you can pick off the ones that are crisp and return the rest to the oven to continue cooking - you want to make sure they're cooked and crisp all the way through. If the crackers are browning too much and still aren't crisp, lower the heat to 250 degrees and continue cooking. Let the cracker cool completely before storing.

Yields:

1 serving

Thanks to:

Donna Currie, (cookistry.com)