Bread - Oyster cracker recipe from scratch

Author: Tracy Gordon  

These crackers are a great addition to any chowder (clam chowder!) and soup (hello, tomato soup) but also taste great on their own as a snack. This version of the iconic cracker is just a little bit more solid, a little richer, and a little butterier than the grocery store option.

Homemade Oyster Crackers

This simple recipe for oyster crackers always turns out well. These crackers are a great addition to any chowder (clam chowder!) and soup (hello, tomato soup) but also taste great on their own as a snack. Recipe: lilvienna.com, adapted from Serious Eats.
Yields: 1 item
Number of ingredients: 6

Ingredients:

• 1 cup + 2 tablespoons all purpose flour (150 g)
• 1/2 teaspoon fine salt
• 1/2 teaspoon sugar
• 1 teaspoon baking powder
• 2 tablespoons unsalted butter, cold and cubed (28 g)
• 1/4 cup + 1 tablespoon cold water (75 ml)

How to cook:

1. Add flour, salt, sugar, and baking powder into a big bowl and whisk to combine.
2. Work butter cubes into the dry ingredients using a pastry cutter, a knife, or simply your fingertips until it resembles coarse meal.
3. Add water and stir with a spoon until all ingredients come together into a ball. Knead it for a few seconds. Add very little additional flour or water if needed (the ratio always works for me). Set the dough aside, covered, to rest for 10 minutes.
4. Roll dough out on a well-floured surface until roughly 8-by-13 inch (35x20 cm) to a thickness of 1/8-inch (3 mm). Make sure to flour the bottom side of the dough and the cookie cutter well before you start to cut them out, otherwise they can stick to the surface or the cutter.
5. Cut dough into small circles (or squares , which is faster and easier) that are about 1/2 to 3/4 inch wide. Transfer them to a parchment paper-lined baking sheet as soon as you’ve cut a couple of them with some space in between. If cutting out circles, do not cut all of them before transferring to a sheet since they’ll stick to the surface by time.
6. Gather dough scraps, and roll them out again. Make sure that all the crackers have a similar thickness, otherwise they’ll brown unevenly.
7. Preheat oven to 350°F (175 °C) – if using fan, reduce temperature slightly. Bake for about 12 to 15 minutes in the center position until crackers are showing color around the bottom edges.
8. Remove from the oven and allow cooling completely. Check the bottom side of the crackers as soon as you remove them from the oven. If they are rather browned already, remove them from the sheet (it’s easiest to simply lift the parchment paper).
9. Once cooled completely, the oyster crackers can be stored in a sealed container at room temperature for two weeks. I even ate some leftover crackers one month later since I forgot about them and they still tasted fine, a tad less crunchy maybe but still good to snack and perfect for soups.

Notes: The 6 Best Oyster Cracker Recipes, Step One: Put an oven rack to a middle position, and preheat the oven to 375 degrees Fahrenheit. Measure out your flour, slat, sugar, and baking powder into a …

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oyster cracker recipe from scratch

5-Ingredient Spicy Oyster Crackers

The explosively spicy-sweet flavor of these fiery oyster crackers , baked in a heady mixture of maple syrup, sriracha, and fresh thyme, is worth …

DIY Oyster Crackers Recipe

This version of the iconic cracker is just a little bit more solid, a little richer, and a little butterier than the grocery store option. It will stand up to but not overpower your soup.
Provided by: Molly Sheridan
Total time: 80 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 6

Ingredients:

• 5 ounces (1 cup) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1/3 cup cold water, plus additional as needed

Nutrition:

• Calories: 185 kcal
• Carbohydrate: 28 g
• Cholesterol: 15 mg
• Fiber: 1 g
• Protein: 4 g
• Saturated Fat: 4 g
• Sodium: 439 mg
• Sugar: 1 g
• Fat: 6 g
• Serving Size: 2 cups
• Unsaturated Fat: 0 g

How to cook:

1. Adjust oven rack to middle position and preheat oven to 375°F. Measure flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter or fingertips, work into flour until it resembles coarse meal. Add water and lightly knead dough until it comes together into a ball.
2. Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes.
3. Roll dough out on a well floured surface to a thickness of 1/8th inch. Cut dough into 1/2-inch squares, rectangles, or diamonds. Transfer to a parchment-lined baking sheet and space the shapes out as much as possible.
4. Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about eight inches. Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week This Recipe Appears In DIY Oyster Crackers For Soup Serious Entertaining: A New England Seafood Dinner

Notes: Oyster Crackers from Scratch…So Simple!, Preheat the oven to 375°F. Put the flour, salt, baking powder, butter, and warm water into a bowl and mix them together. Roll out the dough on a floured surface and cut into squares (no …

Homemade Oyster Crackers

Making anything from scratch is something I particularly love to do with my son. I want him to understand that food doesn't magically appear in a bag.
Provided by: Stefani
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 2 tablespoons unsalted butter (cold)
• 1/3 cup cold water (plus additional as needed)
• table salt (to taste)

Nutrition:

• Calories: 168 kcal
• Carbohydrate: 25 g
• Protein: 3 g
• Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 15 mg
• Sodium: 584 mg
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. Preheat oven to 375 F.
2. Whisk together flour, salt, sugar, and baking powder in a medium-sized mixing bowl.
3. Cut the butter into small pieces and add to the bowl.
4. Using your hands, work the butter into the dry ingredients until it resembles coarse meal.
5. Add water and lightly knead the dough together to form a ball.
6. Cover bowl and let rest for 15 minutes.
7. Roll the dough to as close to 1/8" as you can get. (I did some thicker crackers and they didn't come out as well.)
8. Use cookie cutters, a ravioli cutter, or a butter knife to cut dough into tiny shapes (hexagons, squares, or whatever you'd like).
9. Place cut dough on a cookie sheet lined with parchment or a Silpat, leaving a tiny bit of space between each piece.
10. Bake for 15 minutes or until the crackers are just beginning to brown on the bottom.
11. Turn the oven off and crack the door open.
12. Leave the crackers in the oven to cool for another twenty minutes.
13. Sprinkle cooled crackers with salt.

Notes: Hidden Valley Oyster Crackers Recipe Video, In a small bowl, add the oil, ranch seasoning, dill, and lemon pepper and/or garlic powder. Stir until mixed through. 2. In a 1-gallon-size Glad® Zipper Bag, add the crackers and oil mixture. Seal the bag …

Homemade Oyster Crackers

Adapted from Serious Eats. Makes about 2 cups.
Provided by: Suzanne Cowden
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 6

Ingredients:

• 1 cup unbleached all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 1/4 teaspoons baking powder
• 3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1/4 cup ice water, strained

How to cook:

1. Whirl the first four ingredients in the bowl of a food processor. Add the butter and process until the mixture looks like coarse meal. Working quickly, turn on the food processor and pour the ice water through the feed tube, stopping before the dough comes together. Pinch a bit of the dough between your fingers. If it does not stick together, add a teaspoon more water and whirl briefly.
2. Turn the dough out onto a large piece of plastic wrap. Use the plastic wrap to help you create a flat disk: fold the edges of the dough toward the center and press down to smooth out the roughness. Refrigerate dough for about 15 minutes.
3. Roll the dough about 1/8-inch thick on a well-floured piece of parchment paper. Using a pizza cutter and a ruler, trim the dough into 1/2-inch squares, rectangles, or diamonds. Carefully transfer the cracker-lined parchment paper to a baking sheet. Don't worry about separating the crackers before baking.
4. On the middle rack of an oven preheated to 375° F, bake the crackers until they just start to turn pale brown, about 15 minutes. Turn the oven off and crack the door open, leaving the crackers inside to cool and continue to crisp, about 30 minutes more. Remove from the oven and allow to cool completely. Separate crackers gently and serve. Store in a sealed container for up to a week.

Notes: Spicy Seasoned Oyster Crackers, Instructions. Place oyster crackers in a gallon zip lock bag. (or plastic container with a lid) Mix oil and seasonings in a small bowl or measuring cup. Pour seasoning mixture evenly over the crackers …