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!
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!
Key move
Roll the dough as thinly as possible for maximum crispness.
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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).
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).
All ingredients are combined in the large bowl.
MIX
Mix until a dough forms. Knead for 2-3 minutes until smooth.
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.
Dough is rolled out very thinly, almost translucent.
TRANSFER
Transfer the rolled-out dough to a baking sheet lined with parchment paper.
Thinly rolled dough is on the parchment-lined baking sheet.
REPEAT
Repeat with the remaining dough.
Both portions of dough are rolled thinly and on baking sheets.
BAKE
Bake for 12-15 minutes, or until golden brown and crispy.
Crackers are golden brown and appear crispy.
COOL
Let cool completely on the baking sheet before breaking into pieces.
Crackers are completely cooled and firm.
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