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sesame crackers in a can

Sesame Crackers - Thin and Crispy

Course: Snack
Cuisine: American
Keyword: Crackers
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 50 large crackers
Calories: 86kcal
Author: Victor
Print Recipe


  • 1 1/2 tsp active dry yeast (7 g; see notes)
  • 1 3/4 cups warm water (420 ml, 105° to 115°F)
  • 1 Tbsp diastatic malt or honey (15 ml)
  • 1/2 oz kosher salt (15 g)
  • 2 ½ Tbsp Asian sesame oil (40 ml)
  • 6 oz whole wheat flour (170 g)
  • 20 oz bread flour (568 g)
  • 1/2 lb sesame seeds (228 g; a mixture of black and white)


  • In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
  • Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.
  • Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ - inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes).
  • Lay the rolled out dough on a large baking sheet lined with parchment paper. Cut the dough sheets into crackers of the desired size and shape. Large triangles or wedges work particularly well. Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes). Rolled out to #6 they need 14-15 minutes of baking.
  • Store in airtight containers.


The original recipe uses fresh compressed yeast, which is not readily available to a home baker, not is it practical for a home baker. If want to us fresh yeast, you will need 3/4 oz or 20 grams for this recipe. In the original recipe the author recommends rolling the dough out to 1⁄16 inch (2 mm) thick. You may want to experiment and decide for yourself whether you like your crackers thinner or thicker. In the original recipe the author advises to bake the crackers until deep golden brown. Be sure not over-bake as they tend to taste a little bitter if baked too much. I'd recommend to experiment a little and pick the color that corresponds to the best tasting crackers to you.


Calories: 86kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 110mg | Potassium: 46mg | Fiber: 1g | Sugar: 0g | Calcium: 47mg | Iron: 0.9mg