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1
Combine all of the ingredients, except the optional butter for garnishing and the egg wash, in a mixing bowl.
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2
If using a mixer, mix with the paddle attachment on low speed for 1 minute.
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3
If mixing by hand, use a large, sturdy spoon and mix for 1 minute.
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4
The dough should form a firm ball and shouldnt be sticky.
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5
Stir in flour or water as needed to adjust the texture.
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6
Transfer the dough to a lightly floured work surface and knead for about 30 seconds to be sure all of the ingredients are evenly distributed and that the dough holds together.
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7
It should be slightly tacky but not sticky.
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8
Preheat the oven to 400F (204C), or 350F (175C) for a convection oven, and line 2 baking sheets with parchment paper or a silicone mat.
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9
You dont need to oil the paper or liner.
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10
Use a rolling pin to roll out the dough on the floured work surface, frequently lifting the dough with a metal pastry scraper or bowl scraper to be sure it isnt sticking and dusting with more flour underneath if need be.
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11
You can also flip the dough over and continue rolling with the bottom side up.
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12
The goal is to roll it to about 1/8 inch in thickness.
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13
Use a fork or dough docker (a roller device with studs) and poke holes all over the surface of the dough.
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14
Brush the surface of the dough with an even coating of the egg wash and sprinkle with fine salt.
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15
Use a small biscuit cutter (a crimped cutter is preferred but not required) dipped in flour to make round crackers.
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16
Place the crackers about 1/2 inch apart on one of the prepared pans.
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17
Gather any scrap dough and repeat the rolling out, egg wash, and garnishing process until all the dough is formed into crackers.
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18
(You can also cut the dough with a pizza cutter into rectangles or diamonds, if you prefer.)
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19
If making more than one pan of crackers, you can bake them all at once.
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20
Place the pans on different shelves and bake for 8 minutes, then rotate the pans and bake for another 8 to 12 minutes, or until the crackers are firm and lightly golden.
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21
Remove the pans from the oven and brush the hot crackers with the melted butter, if garnishing.
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22
Immediately, turn off the oven, then return the pans to the hot oven for 3 to 5 minutes.
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23
Remove the pans from the oven and let the crackers cool on the pan.
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24
The crackers are done when they have a rich golden brown color and are fairly dry and crisp.
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25
If they dont snap cleanly after they cool, return the pan to a hot oven for a few more minutes until they dry sufficiently to snap when broken.
