Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl combine all-purpose flour, whole wheat flour, salt, and sugar. Add the 3/4 cup water and melted butter; using a wooden spoon, stir mixture until it forms a dough that comes together. Form dough into a ball. Cover and let stand for 15 minutes.
Divide dough into quarters. On a lightly floured surface roll one portion of dough from center to edges until less than 1/8 inch thick. Using a fork, prick the dough generously. Using a pizza cutter or pastry wheel, cut into desired shapes.
Transfer shapes to prepared baking sheet. In a small bowl combine egg white and the 1 tablespoon water. Brush shapes lightly with the egg white mixture and sprinkle with desired topper. Repeat with remaining dough.
Bake for 10 to 12 minutes or until crisp and light brown. Transfer to a wire rack; cool completely. (Crackers will continue to crisp as they cool.) Store in an airtight container for up to 1 week.
Mixed Seed Topper
In a small bowl combine poppy seeds, sesame seeds, celery seeds, and fennel seeds.
Sesame Seed Topper
Prepare as directed, except use regular and/or black sesame seeds in place of the poppy seeds, sesame seeds, celery seeds, and fennel seeds.
Nutrition Facts (Sesame Seed Topper)
( 1 g
Cracked Pepper Topper
Prepare as directed, except use salt and black pepper in place of poppy seeds, sesame seeds, celery seeds, and fennel seeds.