Chicken Mull with Saltine Crackers

Ingredients

• 2 cup All-Purpose Flour (about 250g)
• 1 tsp Active Dry Yeast
• 1 tsp Granulated Sugar
• 0.5 cup Warm Water (105-115°F or 40-46°C)
• 2 tbsp Unsalted Butter (melted)
• 0.5 tsp Baking Soda
• 1 tsp Salt (for the dough)
• 1 tbsp Coarse Sea Salt (for topping)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let the mixture stand for 5-10 minutes until it becomes foamy and smells yeasty.
2. 2

   Mix and Knead the Dough

   • In a large mixing bowl, whisk together the all-purpose flour, baking soda, and 1 tsp of salt.
   • Pour in the activated yeast mixture and the melted butter.
   • Mix with a wooden spoon or spatula until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until the dough is smooth and elastic.
3. 3

   Let the Dough Rise

   • Place the kneaded dough into a lightly oiled bowl, turning it once to coat the surface.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free place for 60 minutes, or until it has doubled in size.
4. 4

   Preheat Oven and Prepare Dough

   • Once the dough has risen, preheat your oven to 400°F (200°C).
   • Line two large baking sheets with parchment paper.
   • Gently punch down the dough to release the air, then divide it into two equal portions.
5. 5

   Roll, Cut, and Dock the Crackers

   • On a lightly floured surface, roll one portion of the dough as thinly as possible (about 1/16-inch thick) into a large rectangle.
   • Use a pizza cutter or a sharp knife to cut the dough into 1.5-inch squares.
   • Using a fork, prick several holes (dock) in each square. This is crucial to prevent them from puffing up during baking.
   • Carefully arrange the crackers on the prepared baking sheet, leaving a small gap between each one.
6. 6

   Top and Bake

   • Lightly brush or spritz the tops of the crackers with water and sprinkle generously with coarse sea salt.
   • Bake for 12-15 minutes, rotating the pan halfway through, until the crackers are golden brown and crisp.
   • Keep a close eye on them in the last few minutes as they can brown very quickly.
7. 7

   Cool and Store

   • Remove the crackers from the oven and transfer them to a wire rack to cool completely. They will become even crispier as they cool.
   • Repeat the rolling, cutting, and baking process with the second portion of dough.
   • Once fully cooled, store the crackers in an airtight container at room temperature for up to one week.