Pretzel Cracker Recipe

Grate the cold butter (straight from the fridge, or even better from the freezer) into the dry ingredient mix and stir.

Stir in the oil and water until the mixture forms a dough.

The dough should be wet. Wrap up airtight and chill in the fridge for one hour or up to 2 days.

Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper or reusable silicone baking mats.

I find it easiest to work with portions of the dough rather than the entire dough at once. Roll out thinly (around ⅛ of an inch or ¼ cm). You can now either cut out shapes of your choice or circles OR simply cut up the cracker sheet into squares or rectangles.

Cutting up the dough (with a knife or pizza cutter) is definitely much quicker and I will be doing it this way next time.

You could also create a log and cut it into thin crackers (for example, using a wire cheese slicer if you have one).

Prepare your lye solution. In a well ventilated ares (such as under a running vent hood OR ideally outside, add lye granules (be careful not to touch them) into COLD water, not the other way around. Whisk until the granules have dissolved and the solution is clear, about 30 seconds. Using the skimmer, dip your crackers in batches of 5ish crackers for about 5 seconds. Remove using the skimmer as well.

Transfer the dipped crackers to a baking sheet that's either been prepped with parchment paper AND sprayed with a non-stick spray OR rubbed with oil.

Alternatively, and this is what I do when baking all my pretzels, you can use reusable silicone baking mats.

Poke holes all over the dough with a toothpick or fork. Sprinkle with some pretzel salt or seeds (I love using sesame seeds).

Bake for 13 min in 2 batches. The crackers should be medium to dark brown.

Transfer to a cooling rack until cool before storing in an airtight container at room temperature. The pretzel crackers stay good for one week when stored this way.