Preparation Steps

• In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and rye flour. Add the fine sea salt and mix well to ensure even distribution.
• In a separate bowl, whisk together the warm water, extra virgin olive oil, and honey (if using). Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until a dough begins to form.
• Transfer the dough to a lightly floured surface. Knead the dough for about 5 minutes until it becomes smooth and elastic. If the dough feels too sticky, sprinkle a little more flour as needed.
• Once your dough is ready, fold in the white and black sesame seeds, dried onion flakes, dried minced garlic, nigella seeds, poppy seeds, and caraway seeds. Knead gently to incorporate everything evenly into the dough.
• Preheat your oven to 350°F (175°C). Divide the dough into two equal portions. Roll out one portion on a piece of parchment paper to about 1/8 inch thick. Use a cookie cutter or knife to cut the dough into your desired shapes, placing them on a prepared baking sheet.
• In a small bowl, whisk the egg white until frothy. Brush the tops of the crackers with the egg white and sprinkle them with flake sea salt for that finishing touch. Repeat with the second portion of dough.
• Bake the crackers in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them as baking times may vary depending on your oven.
• Once baked, remove the crackers from the oven and let them cool completely on a wire rack. This will ensure they stay crisp. Once cooled, store them in an airtight container.