1. Whisk together water and yeast in the bowl of an electric mixer. Attach the dough hook; add remaining ingredients. Beat on medium speed until dough is smooth and slightly tacky, about 7 minutes. Cover bowl with plastic wrap and let rise in a warm spot until almost doubled in size, about 1 hour.

2. Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface and pat into a 1-inch-thick square. Cut into 16 equal pieces, then shape each into a ball, keeping other balls covered as you work.

3. Working with one piece at a time and using a small amount of flour, flatten each ball with your hands, then roll out as thinly as possible to about the thickness of the seeds (shapes will be irregular). Transfer each piece to a parchment-lined baking sheet, two to a sheet. Dock top of crackers with a fork, covering with holes.

4. Bake in batches, flipping each cracker over halfway through, until golden on edges, about 10 minutes a batch. Transfer crackers with tongs to wire racks and let cool completely before serving. Crackers can be stored in a resealable plastic bag up to 1 month.