Everything Bagel Crackers — Homemade
Craving a crispy, savory snack? These homemade everything bagel crackers are easy to make and bursting with flavor. Roll 'em thin for maximum crunch!
20 min active, minimal dishes
Everything Bagel Crackers — Homemade
Craving a crispy, savory snack? These homemade everything bagel crackers are easy to make and bursting with flavor. Roll 'em thin for maximum crunch!
20 min active, minimal dishes
Key move
Roll the dough as thinly as possible for maximum crispness.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Large Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
The Mise en Place
5Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/1)
Dough is too sticky.
Add a tablespoon of flour at a time until the dough is easier to handle.
Crackers are not crispy.
Roll the dough thinner next time. Also, ensure the oven temperature is accurate.
Chef's Notes
For crispier crackers, bake until golden brown and edges are firm to the touch. Let cool completely on the baking sheet.
Serve with cream cheese, hummus, or your favorite dip for a delicious snack.
Crackers can be baked ahead and stored in an airtight container at room temperature for up to 5 days.
The Method
PREHEAT
Preheat oven to 350°F (175°C).
Uneven heating: Avoid opening the door repeatedly, as this causes significant temperature drops.
Oven is preheated to the correct temperature.
COMBINE
In a large bowl, combine flour, water (½ cups), olive oil (¼ cups), everything bagel seasoning (2 tbsp), and salt (½ tsp).
Overworking the dough: Mix only until the flour is incorporated; over-mixing can make the crackers tough rather than crisp.
All ingredients are combined in the large bowl.
MIX
Mix until a dough forms. Knead for 2-3 minutes until smooth.
Overworking: Stop kneading once smooth; overworking will develop too much gluten and make crackers tough rather than crisp.
Dough is smooth and elastic.
DIVIDE
Divide the dough in half. On a lightly floured surface, roll one half of the dough out as thinly as possible.
Tearing: If the dough sticks, lift and lightly re-flour the surface to prevent holes.
Dough is rolled out very thinly, almost translucent.
TRANSFER
Transfer the rolled-out dough to a baking sheet lined with parchment paper.
Tearing risk: If the dough is too thin, it may tear when moved. Slide the parchment onto the sheet rather than lifting the dough.
Thinly rolled dough is on the parchment-lined baking sheet.
REPEAT
Repeat with the remaining dough.
Uneven baking: Thicker sections will remain soft while thin edges burn. Roll to a uniform thickness throughout.
Both portions of dough are rolled thinly and on baking sheets.
BAKE
Bake for 12-15 minutes, or until golden brown and crispy.
Uneven browning: Edges bake faster than the center. If edges darken too quickly, tent them with foil.
Crackers are golden brown and appear crispy.
COOL
Let cool completely on the baking sheet before breaking into pieces.
Soggy crackers: Removing from the sheet too early prevents moisture evaporation, resulting in a chewy rather than crisp texture.
Crackers are completely cooled and firm.
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