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Sesame-IPA Whole Wheat Crackers with Pub Cheese Spread

Author: Bake from Scratch by Brian Hart Hoffman



  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 3 tbs toasted sesame seeds
  • ¾ tsp kosher salt
  • 3 tbs olive oil
  • ½ cup plus 1 tbs room temperature IPA beer, divided
  • Coarse sea salt, such as fleur de sel
  • 1 8 oz. brick extra-sharp Cheddar cheese, shredded
  • ½ small shallot, minced
  • 1 small clove garlic, minced
  • 1 ½ tsp Dijon mustard
  • ¼ tsp cayenne
  • ¼ cup room temperature IPA
  • 1 tbs thinly sliced chives, plus more for garnish


  • Preheat the oven to 400℉.
  • In the bowl of a food processor, place both flours, sesame seeds, and kosher salt; pulse until combined. With the processor running, slowly add oil. Add ½ cup beer and process until the dough forms a ball.
  • On a lightly floured surface, knead the dough 2 or 3 times. Divide dough in half. Roll half the dough into a 12-inch square. Using a fluted pastry wheel, cut dough into 2-inch squares. Poke each cracker in the center with a wooden skewer or meat thermometer. Line 2 baking sheets with parchment paper or silpats. Transfer the cracker squares to the baking sheet. Repeat with remaining dough.
  • Lightly brush the crackers with the remaining 1 tbs beer and sprinkle with the sea salt.
  • Bake until golden brown, 12 to 15 minutes. Rotate the pans halfway through the baking. Let cool completely on pans.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat Cheddar, shallot, garlic, mustard, and cayenne at low speed until combined. Slowly add beer and chives. Beat at medium-high speed until creamy, about 1 minute. Cover and refrigerate for at least 2 hours before serving. Right before you serve it, garnish the top with some snipped chives.


Recipe is sourced from Bake from Scratch by Brian Hart Hoffman. This is a straightforward recipe!