📝 About This Recipe
Dating back to the 19th-century maritime tradition, the water cracker is the ultimate testament to the beauty of simplicity. These crisp, thin wafers are crafted without fat, relying on a high-heat bake to create their signature 'shattered' texture and neutral palate. Perfectly toasted with subtle charred notes, they serve as the sophisticated canvas for your finest cheeses and charcuterie.
🥗 Ingredients
The Dough Base
- 2 cups All-purpose flour (sifted, plus extra for dusting)
- 1/2 teaspoon Fine sea salt (high quality for even distribution)
- 1/4 teaspoon Baking powder (for a hint of aeration)
- 2/3 cup Warm water (approximately 105°F)
Flavor Accents & Finish
- 1 tablespoon Maldon sea salt flakes (for topping)
- 2 tablespoons Cold water (in a spray bottle for misting)
- 1/2 teaspoon Dried rosemary (optional, finely crushed)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you have a baking stone or steel, place it on the middle rack to ensure a perfectly crisp bottom.
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2
In a large mixing bowl, whisk together the sifted all-purpose flour, fine sea salt, and baking powder until thoroughly combined.
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3
Make a well in the center of the dry ingredients and pour in the warm water. Using a sturdy spatula or your hands, gradually incorporate the flour into the liquid.
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4
Turn the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
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5
Cover the dough with a clean damp cloth and let it rest for 15 minutes. This allows the gluten to relax, making it much easier to roll out thinly.
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6
Divide the dough into two equal portions. Working with one half at a time, roll the dough out as thin as humanly possible—ideally about 1/16th of an inch.
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7
Using a 2-inch circular biscuit cutter or a fluted pastry wheel, cut the dough into rounds or squares. Gather and re-roll any scraps.
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8
Transfer the cutouts to a baking sheet lined with parchment paper, spacing them about half an inch apart.
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9
Use a fork to prick each cracker 3-4 times. This 'docking' prevents the crackers from puffing up like pita bread and keeps them flat and crisp.
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10
Lightly mist the tops of the crackers with the spray bottle of cold water and immediately sprinkle with the Maldon sea salt flakes and optional herbs.
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11
Bake for 12-15 minutes, rotating the pan halfway through. Look for the edges to turn a light golden brown with occasional dark toasted spots.
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12
Remove from the oven and immediately transfer the crackers to a wire cooling rack. They will continue to crisp up as they cool.
💡 Chef's Tips
For the thinnest crackers, use a pasta machine to roll the dough to the second-to-last setting. Ensure your oven is fully preheated; the high initial heat is what creates the characteristic snap. If your dough keeps springing back while rolling, let it rest for another 10 minutes to further relax the gluten. Store in an airtight container with a silica gel packet if possible to maintain crispness in humid environments. Avoid adding oil to the dough, as true water crackers rely on the absence of fat for their unique brittle texture.
🍽️ Serving Suggestions
Pair with a creamy Triple Cream Brie or a sharp vintage English Cheddar. Serve alongside a bowl of brined Castelvetrano olives and Marcona almonds. Use as a neutral base for smoked salmon, crème fraîche, and fresh dill. Accompany a crisp glass of Sauvignon Blanc or a dry Sparkling Prosecco. Dip into a high-quality balsamic vinegar and extra virgin olive oil flight.