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Test Kitchen Approved

Barbecue Crackers

Barbecue Crackers

Barbecue Crackers

Recipe By Donna Currie, (


6 to 8 servings

Recipe By Donna Currie, (

Pearl St. Plank Salmon Rub isn't just for salmon! Customize this recipe with your favorite BBQ rub.


1 cup bread flour

1 cup potato flakes

1 tsp. instant yeast

1 Tbsp. olive oil

3/4 cup cold water

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Pearl St. Plank Salmon Rub

    We call our Pearl St. Plank Salmon Rub a cedar plank seasoning, because we made it with a cedar plank grilled salmon recipe in mind. This salmon se...

    View full details


Step 1: Make dough

Put the bread flour, potato flakes, Mayan Sea Salt, Pearl Street Plank Salmon 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.

Step 2: Form crackers

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.

Step 3: Bake

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.