Everything Bagel Seasoned Crackers capture that iconic savory, seedy flavor in a crispy homemade snack. They’re surprisingly simple to make with pantry staples and deliver a buttery, flaky crunch. Perfect for cheese boards or snacking, these crackers beat store-bought versions hands down.
Looking for Everything Bagel Seasoned Crackers inspiration? You'll love what we have! Explore more Savory Snacks recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Everything Bagel Seasoned Crackers
- Customizable texture: Roll thin for delicate crispness or thicker for a sturdy snap.
- Bold, toasty flavor: Freshly toasted seasoning releases aromatic oils for deep savoriness.
- Simple & satisfying: Rolling and cutting the dough is a therapeutic kitchen project.
- Impressive homemade gift: Package these for a thoughtful, eye-opening treat.
Ingredients & Tools
- 240 g all-purpose flour
- 2 tsp everything bagel seasoning, plus more for topping
- 1 tsp granulated sugar
- 1 tsp baking powder
- ½ tsp fine sea salt
- 115 g cold unsalted butter, cubed
- 120 ml cold whole milk
- 1 large egg, for egg wash (optional, but recommended)
Tools: mixing bowl, pastry cutter or food processor, rolling pin, ruler (helpful!), baking sheets, parchment paper, knife or pizza cutter, cooling rack
Notes: Cold butter creates steam pockets for flaky layers. Don’t skip the extra seasoning sprinkle before baking.
Nutrition (per serving)
| Calories: | 45 kcal |
| Protein: | 1 g |
| Fat: | 2.5 g |
| Carbs: | 5 g |
| Fiber: | 0.5 g |
Serves: Makes about 40-50 crackers | Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 35-40 minutes
Before You Start: Tips & Ingredient Notes
- Keep everything cold. Seriously, cold butter and cold milk are non-negotiable for a flaky, tender cracker. If the butter starts to soften, pop the dough back in the fridge for 10 minutes before rolling.
- What if I don’t have a pastry cutter? No worries! You can use a food processor to pulse the butter into the dry ingredients, or even just use your fingertips—working quickly—to rub the butter in until it looks like coarse crumbs.
- Rolling thickness is a personal preference. A thickness of about 1/8-inch will give you a classic, crisp cracker. If you go a little thicker, you’ll get something sturdier, almost like a savory biscuit—both are delicious.
- Don’t skip the egg wash. It might seem like a small step, but brushing the dough with a beaten egg (or even just milk) before sprinkling the seasoning helps it stick beautifully and gives the crackers a gorgeous, glossy golden-brown finish.
How to Make Everything Bagel Seasoned Crackers
Step 1: First, whisk your dry ingredients. In a large bowl, combine the flour, 2 teaspoons of everything bagel seasoning, sugar, baking powder, and salt. Whisk it all together for a good 30 seconds—this not only mixes everything but also aerates the flour a little, which helps create a lighter texture. You’ll notice the specks of the seasoning already distributed throughout, which is exactly what you want.
Step 2: Work in the cold butter. Scatter the cubed, cold butter over the flour mixture. Using a pastry cutter, cut the butter in until the mixture resembles coarse, pea-sized crumbs with some larger, flat pieces still visible. Those flat bits are actually great—they’ll create extra flaky layers. If you’re using your hands, work quickly so the butter doesn’t melt from your body heat.
Step 3: Bring the dough together. Pour in the cold milk and use a fork to stir until a shaggy dough forms. It might look a little dry at first, but keep mixing—it’ll come together. Then, use your hands to gently knead it a few times right in the bowl until no dry spots remain. Be careful not to overwork it; you just want it to be cohesive.
Step 4: Shape and chill the dough. Turn the dough out onto a lightly floured surface and pat it into a rough rectangle. Wrap it tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This chill time relaxes the gluten and re-firms the butter, making the dough much easier to roll out and ensuring your crackers bake up crisp, not tough.
Step 5: Roll and cut the crackers. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. On a floured surface, roll the dough out into a large rectangle, about 1/8-inch thick. Using a sharp knife, pizza cutter, or even a fluted pastry wheel, cut the dough into 1-inch squares or rectangles. A ruler helps keep things neat, but a rustic, freehand look is charming too!
Step 6: Add the finishing touches. Transfer the cut crackers to your prepared baking sheets, leaving a little space between them—they don’t spread a huge amount, but they do puff up. If using, lightly beat the egg with a teaspoon of water and brush it gently over the surface of the crackers. This is your glue! Generously sprinkle the tops with more everything bagel seasoning, pressing down lightly so it adheres.
Step 7: Bake to golden perfection. Bake for 12 to 15 minutes, rotating the pans halfway through, until the crackers are firm, lightly golden brown around the edges, and they smell incredibly toasty and savory. Keep a close eye on them in the last few minutes, as they can go from perfect to overdone quickly.
Step 8: Cool completely for maximum crispness. As soon as they come out of the oven, you’ll be tempted to try one—and you can!—but know that they’ll crisp up even more as they cool. Transfer them to a wire rack to cool completely. This step is crucial for that satisfying, definitive snap.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature in an airtight container.
- Freezer: Freeze baked crackers in a sealed bag for up to 3 months.
- Reviving: Warm in a 300°F oven for 5 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A grand cheeseboard — The salty, seedy crackers are a perfect vehicle for sharp cheddar, creamy brie, or a tangy blue cheese, cutting through the richness beautifully.
- Whipped feta or ricotta dip — Their sturdy crunch stands up to thick, creamy dips, and the savory seasoning complements the salty cheese perfectly.
- Smoked salmon and herbed cream cheese — It’s the full bagel experience in a single, elegant bite, making them perfect for brunch or a fancy appetizer.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — The wine’s acidity and citrus notes provide a refreshing contrast to the crackers’ rich, savory, and slightly oily character.
- A light-bodied lager or pilsner — The clean, crisp finish of the beer cleanses the palate between bites, making you ready for the next deliciously seasoned cracker.
- Sparkling water with a lemon twist — The bubbles and citrus are a simple, non-alcoholic way to reset your taste buds and highlight the complex flavors in the seasoning.
Something Sweet
- Lemon bars — The bright, tart sweetness of a classic lemon bar is a fantastic palate cleanser after all that savory, umami goodness.
- Dark chocolate-covered almonds — The bitter-sweet chocolate and nutty crunch provide a sophisticated finish that doesn’t clash with the savory notes of the meal.
- Simple shortbread cookies — Their buttery, mild sweetness offers a gentle, comforting end to your snacking session without overwhelming the senses.
Top Mistakes to Avoid
- Using warm ingredients. If your butter or milk is even slightly warm, the dough will be sticky and difficult to handle, and the resulting crackers will be dense and greasy instead of flaky.
- Overworking the dough. Kneading it like bread dough develops the gluten and will make your crackers tough and chewy. Mix just until it comes together—a shaggy, slightly rough dough is what you want.
- Rolling the dough unevenly. If some parts are thicker than others, the thinner crackers will burn before the thicker ones are cooked through. Take your time to roll it into a consistent thickness.
- Skipping the cooling rack. Leaving the hot crackers on the baking sheet traps steam and makes them soften. Transferring them to a wire rack immediately is the key to that ultimate crispness.
Expert Tips
- Tip: For an extra flavor boost, toast your everything bagel seasoning in a dry skillet for a minute before adding it to the dough. This wakes up the seeds and garlic, making the aroma and taste even more intense and nutty.
- Tip: If you don’t want to roll and cut, you can use a fluted pastry wheel for pretty edges, or even a small cookie cutter for fun shapes—just remember that re-rolling the scraps may make those crackers a bit tougher.
- Tip: For a super-uniform look, use a ruler to score the dough into perfect squares before cutting all the way through. It makes the process faster and the result look very professional.
- Tip: Store them in an airtight container at room temperature with a small silica gel packet (the kind you find in new purses or electronics) tossed in. This little hack absorbs any ambient moisture and keeps your crackers incredibly crisp for over a week.
FAQs
Can I make these crackers gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be slightly more crumbly, but they’ll still be delicious. Just make sure your everything bagel seasoning is certified gluten-free, as some blends might contain malt powder derived from barley.
My crackers puffed up a lot in the middle. What happened?
That’s actually a good sign—it means your butter was cold and created steam! A little puffing is normal and gives them a lovely flaky texture. If you want them completely flat, you can prick each cracker a few times with a fork before baking, which allows the steam to escape.
Can I use salted butter instead?
You can, but I’d recommend reducing the added salt in the recipe by half. Salted butter varies in saltiness by brand, so this helps you avoid ending up with crackers that are too salty. Unsalted butter just gives you more control.
How far in advance can I make the dough?
The dough can be wrapped tightly and refrigerated for up to 2 days before rolling and baking. You can also freeze the dough disk for up to 3 months; just thaw it overnight in the fridge before proceeding. This makes them a fantastic make-ahead appetizer.
Why are my crackers soft after a day?
This usually means they weren’t baked quite long enough, or they were stored while still slightly warm, trapping moisture. Next time, bake until they are deeply golden at the edges and cool them completely on a wire rack before storing in an absolutely airtight container.
Everything Bagel Seasoned Crackers
Make your own Everything Bagel Seasoned Crackers with this easy recipe! They're buttery, flaky, and perfect for snacking. Get the simple steps and bake a batch today.
Ingredients
For the Ingredients
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240 g all-purpose flour
-
2 tsp everything bagel seasoning (plus more for topping)
-
1 tsp granulated sugar
-
1 tsp baking powder
-
0.5 tsp fine sea salt
-
115 g cold unsalted butter (cubed)
-
120 ml cold whole milk
-
1 large egg (for egg wash (optional, but recommended))
Instructions
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In a large bowl, combine the flour, 2 teaspoons of everything bagel seasoning, sugar, baking powder, and salt. Whisk it all together for a good 30 seconds—this not only mixes everything but also aerates the flour a little, which helps create a lighter texture.01
-
Scatter the cubed, cold butter over the flour mixture. Using a pastry cutter, cut the butter in until the mixture resembles coarse, pea-sized crumbs with some larger, flat pieces still visible.02
-
Pour in the cold milk and use a fork to stir until a shaggy dough forms. Then, use your hands to gently knead it a few times right in the bowl until no dry spots remain.03
-
Turn the dough out onto a lightly floured surface and pat it into a rough rectangle. Wrap it tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes.04
-
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. On a floured surface, roll the dough out into a large rectangle, about 1/8-inch thick. Using a sharp knife, pizza cutter, or even a fluted pastry wheel, cut the dough into 1-inch squares or rectangles.05
-
Transfer the cut crackers to your prepared baking sheets, leaving a little space between them. If using, lightly beat the egg with a teaspoon of water and brush it gently over the surface of the crackers. Generously sprinkle the tops with more everything bagel seasoning, pressing down lightly so it adheres.06
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Bake for 12 to 15 minutes, rotating the pans halfway through, until the crackers are firm, lightly golden brown around the edges, and they smell incredibly toasty and savory.07
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Transfer them to a wire rack to cool completely.08
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