Everything Bagel Crackers
These everything bagel crackers bake into thin, crisp shards with a generous coating of my homemade everything bagel seasoning.
A mix of whole wheat and all-purpose flour gives them a nutty flavor, and you can break the baked sheets by hand for easy snacking. Enjoy them as-is or serve them with a nice dip!
I never imagined making homemade crackers would be this easy. All it takes is around 15 minutes of kitchen time to make a whole batch, and after that, it's pretty much hands-off.
These turned out SO good, I can't wait to experiment and try these with a lemon pepper seasoning or a Sriracha salt topping.
Quick Look: Everything Bagel Crackers
- 🔪 Prep time: 15 minutes, plus a 30-minute dough rest
- ⏲️ Cook time: 15–20 minutes
- 👪 Servings: 4
- 📋 Main ingredients: Whole wheat flour, all-purpose flour, everything bagel seasoning, oil, salt, and water
- ♨️ Cooking method: Mix → knead → rest → roll → season → bake
- ⭐ Difficulty: Easy
- 🥣 Serving ideas: Beet lemon hummus, soft cheese like my Boursin cheese dip or a snack board.
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What's So Great About the Recipe?
- Plenty of crunch. Rolling the dough thin gives the baked crackers their snap.
- Big flavor from one seasoning. Everything bagel seasoning covers the surface so each shard gets some of the blend.
- No cutter required. Bake the dough in sheets and break them into whatever sizes you need.
- Easy to pair. The savory crackers work with creamy dips (like my cottage cheese ranch dip), spreads, and cheese.
Recipe Ingredients
Flour: I used a blend of whole wheat and all purpose flour to add a nutty flavor to the dough.
Everything bagel seasoning: This goes on top, where it can toast as the crackers bake. Check how salty your blend is before adjusting the salt in the dough.
Oil: Goes into the dough and is also used to grease the rolling surface and brush the sheets.
See recipe card for quantities.
Substitutions & Variations
- Adjust the seasoning coverage. Use a lighter coating if you prefer a milder bite, or sprinkle it evenly edge to edge for more flavor.
- Make dip-size shards. Break the cooled crackers into larger pieces for scooping, or into small pieces to scatter over soup.
- Adjust for a salty blend. Reduce the added salt in the dough if your everything seasoning is especially salty.
How to Make Everything Bagel Crackers
Step 1: Mix both flours with the salt and oil. Add water a little at a time and stir until the dough comes together.
Step 2: Knead to form a firm dough. Cover and rest for 30 minutes. Preheat the oven to 350°F (175°C).
Step 3: Divide the dough into portions. Roll each portion into a very thin, even sheet on a lightly oiled surface.
Step 4: Transfer the sheets to parchment-lined baking trays. Brush the surface lightly with extra oil so the seasoning will stick.
Step 5: Sprinkle everything bagel seasoning evenly over each sheet. Press gently if needed so the seasoning stays in place.
Step 6: Bake for 15–20 minutes, until lightly golden. If needed, bake a little longer and check frequently. Cool completely, then break the sheets into crackers by hand.
💭 Top Tip
Aim for an even thickness across the sheet. Thin edges can brown while the thicker center is still soft, so make an extra pass with the rolling pin over any raised areas.
Tips & Tricks to Nail the Recipe
- Add water gradually. The dough should feel firm and pliable. Stop adding water as soon as the flour is incorporated.
- Give the dough its rest. If it springs back as you roll, let it relax briefly before trying again.
- Watch the color. Start checking at 15 minutes. Look for a light golden sheet and avoid letting the topping burn.
- Cool before breaking. The sheets firm up as they cool. Wait until they’re fully cool before snapping them into shards. I realized this when I was making my spinach and feta crisps.
How to Serve Everything Bagel Crackers
These salty sesame crackers taste incredible when paired with a creamy, cheesy dip. I love teaming them up with my black peppercorn aioli or nacho cheese sauce.
Leave some in larger pieces for scooping and break the rest into smaller bites for a snack board alongside other crunchy snacks like Air Fryer shoestring fries or Air Fryer blooming onion.
Troubleshooting and FAQs
The dough may have been thicker in the center or needed more time. Roll evenly, bake until lightly golden, and cool completely. If needed, return the soft pieces to the oven for a few minutes and watch them closely.
Give it the full covered rest before rolling. If it still pulls back, pause for a few minutes to let it relax and then continue.
Brush a thin layer of oil over the dough before sprinkling the seasoning. Press the blend into the sheet gently if it looks loose.
Let the crackers cool completely, then store in an airtight container at room temperature. If they lose their crunch, warm them briefly in the oven and let them cool again before serving.
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If you tried this Everything Bagel Crackers or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Everything Bagel Crackers
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tablespoon everything bagel seasoning
- 1 teaspoon salt
- 1 tablespoon oil
Instructions
- Add whole wheat flour and all purpose flour in a bowl along with the salt and oil. Bring everything together with a little water.
- Knead this into a slightly tough dough. Cover and let it rest for 30 minutes. Meanwhile, preheat the oven to 350°F.
- Portion the dough and roll it out into a very thin sheet on a lightly greased surface.
- Transfer to a parchment paper-lined baking sheet and brush with some more oil.
- Generously sprinkle the everything bagel seasoning all over the rolled dough.
- Bake for 15-20 minutes, or more if the crackers still don't have that light golden brown color.
- Remove and allow it to cool down completely. Use your hands to roughly break into small crackers.
Notes
- Use a combination of whole wheat and all-purpose flour for crackers with a slightly nutty flavor and crisp texture.
- Add water gradually while kneading until the dough is firm but pliable. Avoid adding too much water, as this can make the dough sticky.
- Let the dough rest, covered, for 30 minutes to make it easier to roll into thin sheets.
- Roll the dough as thinly and evenly as possible for crispy crackers. Thicker portions may remain soft after baking.
- Brush the rolled dough lightly with oil before sprinkling the everything bagel seasoning to help it stick.
- Check the crackers after 15 minutes of baking, as thinner edges may brown faster than the center.
- Allow the baked sheets to cool completely before breaking them into crackers, as they will become crispier as they cool.
- Store cooled crackers in an airtight container at room temperature. If they lose their crunch, reheat briefly in the oven and allow them to cool before serving.
