Homemade Everything but the Bagel Crackers

If you’re craving a savory crispy snack, try these Homemade Everything but the Bagel Crackers! Made from scratch with pantry ingredients in less than an hour, these crackers are perfect for a charcuterie board or snack plate lunch!

What are the ingredients in these Homemade Everything But The Bagel Crackers?

The ingredients required to make these homemade crackers are pretty minimal. There’s a chance you already have everything you need inside your pantry. Here’s what I used and a little info on each:

• all-purpose flour – This is the base of the recipe that holds everything together. There are many cracker recipes out there using various kinds of flour. If you change flours, make sure you keep the amount the same (1 cup).
• sugar – All the other ingredients here are quite savory, so adding just a little bit of sugar helps balance everything out and improve the flavor of the crackers overall.
• Everything Bagel seasoning – You can use a store-bought blend or make your own blend at home. TJs sells a blend, but you can also find it at the regular grocery store by the other seasonings.
• salt – I recommend a little bit of salt, but definitely add another pinch if you’re using a salt-free seasoning blend.
• olive oil – This is our fat in the crackers. Fat is required to add flavor, increase moisture, and help the crackers crisp up nicely!
• warm water – Run the tap on warm and grab your water. Specific temperature is not important. Warming the water helps it reach simmering temperature quicker.

Equipment you’ll need to make homemade crackers:

You’ll need a couple different kitchen tools to make these crackers at home. Here’s what I used and my specific recommendations for each tool:

• For mixing bowls, I love this 8-Piece Pyrex Sculptured Mixing Bowl Set (affiliate link!). Any medium mixing bowl will do here (you don’t need this specific set), but I wanted to share the exact ones I’m using.
• For my rolling pin, I’m not too picky, but I do love this French Rolling Pin (affiliate link!). It’s one piece with no moving parts, meaning it’s easy to clean and won’t break.
• For my sheet pans, I have had mine for years and don’t remember where I got them, but this half sheet pan (affiliate link!) from Nordic Ware is superb! I think every kitchen needs two solid rimmed half sheet pans.

How to make these Homemade Everything But The Bagel Crackers:

Though it looks like there are a few steps, they are all very simple to complete. The hardest part of this recipe (in my opinion) is rolling out the dough, which is something you’ll get better at after your first attempt!

Start by mixing up the dry ingredients in a medium mixing bowl. I use a fork to give it a quick mix. BTW, don’t skip the sugar. I tried that just to see how it would turn out, and the flavor was lacking!

Next, locate a small saucepan and add your oil and water. I usually give it a mix, but because it’s oil and water, it’s not going to really mix together. Heat it over low until the water is starting to bubble and simmer, then remove from heat.

Now it’s time to form the dough. Pour the oil and water into the dry ingredients mixture. Use a fork to mix and bring the dough together. It will appear shaggy at first, but then it should come together into a ball. All the liquid should absorb; if it doesn’t, add a little more flour.

Set this dough ball aside to cool and rest. Giving it a little time will help the flour absorb all the moisture and help dissolve the sugar into the dough. While it’s resting, preheat the oven to 400F and line two rimmed sheet pans with parchment paper.

Place a piece of parchment paper (the size of your half sheet pan (affiliate link!)) on your workspace – this helps make cleanup super easy. Once it’s cool to the touch, divide the dough in half. Place it on the parchment paper workspace and begin to roll it out to about 1/8 inch thick. Keep lightly dusting with flour if you find the dough a bit sticky to work with. 

Next, use a pizza cutter to cut the rolled dough into crackers. Use a ruler (if you wish) to help cut the dough into about 1-inch wide strips. Then, cut in a perpendicular direction (90 degree angle from the original cuts) to cut the long strips into 3-4 smaller cracker sized pieces.

Transfer the crackers to the parchment lined sheet pan. I like to use an offset spatula to help lift them off the parchment, but a butter knife will work too. They will not spread in the oven, so feel free to put them close together.

Bake the crackers for 10-12 minutes, swapping the trays around halfway through to help them bake evenly. Keep a close eye on them when they’re almost finished. The crackers are done when the edges and tops are slightly golden.

Best tips for making homemade crackers:

Here are my best tips for making these crackers successfully at home in your own kitchen:

• Pay attention to thickness when rolling out the dough. Too thick, and the crackers will take longer to bake and won’t be as crispy. Too thin, and the crackers will burn quickly. It should be about the thickness of a penny.
• Watch the crackers for the last couple minutes. Because they are thin, these crackers can go from raw to burnt fairly quickly. Keep your eyes on them!
• All ovens (and tastes) vary slightly. After you make these once, you’ll know how to make them even better next time. A minute less? Roll thinner? Add more seasoning? Cut into a different shape? Modify and enjoy!

The beauty of homemade cracker is that they are all a little different, and that’s just how homemade stuff goes sometimes 🙂

What to serve with these homemade crackers:

These cracker would go great on a charcuterie board or snack plate! Here are some ingredients they would go well with:

• a cream cheese dip like this one
• strawberry jam or preserves
• Laughing Cow spreadable cheese wedge
• hummus

Ways to customize these crackers:

To modify the flavor of the crackers, you can replace the 1/4 cup Everything Bagel seasoning with other mixes of seeds and spices such as:

• Furikake (which includes seaweed)
• Za’atar blend
• 3:2:1 ratio of coriander seeds (lightly crushed), whole cumin seeds, and dried red pepper flakes.

If your seasoning does not have salt, be sure to add a pinch to the dough. This will bring out the flavors of all your chosen seeds and spices.

Is this recipe freezer-friendly?

No, I would not recommend freezing these crackers. I have not tested freezing the dough.

How to store Homemade Everything But The Bagel Crackers:

Store cooled crackers in an airtight container on the counter for up to 5 days. Don’t put the lid on until they are completely cooled, or the trapped steam will make the crackers soggy.

Recipe developed by Rachel Phipps.