How to Make It
Preheat oven to 325°F.
Place 1 1/4 cups water and yeast in the bowl of stand mixer fitted with dough hook; let stand 10 minutes or until foamy. Add flour, oil, honey, and 1 teaspoon salt to yeast mixture; beat at medium-low speed 10 minutes or until a supple dough forms. Place dough in a bowl coated with cooking spray; cover with plastic wrap.
Let dough rise in a warm place (80°F to 85°F), free from drafts, 10 minutes or until 1/4 larger in size. Divide into 3 equal portions. Cover with plastic wrap; let rise 10 more minutes or until 1/4 larger in size.
Combine remaining 1/2 teaspoon salt, sesame seeds, poppy seeds, onion, and garlic. Flip a baking sheet over so that the bottom is facing up; coat with cooking spray. Roll 1 dough portion to an 18- x 12-inch rectangle on a lightly floured work surface (keep remaining dough portions covered to prevent drying). Place dough on prepared pan. Brush with egg white; sprinkle with 2 tablespoons sesame seed mixture, pressing to adhere.
Bake at 325°F for 25 minutes or until crisp. Cool on pan 15 minutes; place on a wire rack, and cool completely. Repeat with remaining dough, egg white, and seed mixture. Once completely cool, break crackers into medium pieces.