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Homemade Everything but the Bagel Crackers
Yield: ~80-90 crackers
Prep: 30 minutesCook: 15 minutesTotal: 45 minutes
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!
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Ingredients
- 1 cup all-purpose flour, plus extra for dusting
- 2 teaspoons granulated sugar
- 1/4 cup Everything Bagel seasoning
- 1/4 teaspoon fine sea salt
- 5 tablespoons olive oil
- 6 tablespoons warm water
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour (1 cup), sugar (2 teaspoons), Everything Bagel seasoning (1/4 cup), and salt (1/4 teaspoon). Set aside.
- Mix wet ingredients: In a small saucepan, heat the olive oil (5 tablespoons) with warm tap water (6 tablespoons) on low until the water is just simmering. Remove then pan from the heat. Warming these ingredients will help the flour absorb all the moisture and help dissolve the sugar.
- Make the dough: Pour the warm oil and water mixture into the dry mix, and bring together into an oily dough with a fork. All the liquid should absorb; if it doesn’t, add a dusting of more flour.
- Rest & prep trays: Set the dough ball aside to rest until it has cooled to the touch (about 10 minutes). Prep two half sheet pans with parchment paper and preheat the oven to 400F while you’re waiting.
- Roll the dough: Place a piece of parchment paper on your workspace. Once it’s cool to the touch, divide the dough in half. Working with one half at a time, roll the dough out to 1/8 inch thick (about the thickness of a penny). Keep lightly dusting with flour if you find the dough a bit sticky to work with, but don’t add a lot.
- Cut into crackers: Using a ruler to guide (if you wish) and a pizza cutter or pasta cutter wheel, cut the dough into about 1-inch wide strips. Then, cut in a perpendicular direction to slice the long strips into 4-5 smaller cracker sized pieces. Transfer the crackers to the parchment lined sheet. They will not spread in the oven, so feel free to put them close together.
- If you want, you can take all the small cut edges and roll/flatten them back together, then cut that into crackers as well. You can usually get another 4 or so crackers from these edges.
- Bake: 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.
- Serve & store: Leave the crackers to cool on the tray for a few minutes. Serve with cheese, jam, hummus or enjoy plain. Transfer the crackers to an airtight container and store on the counter for up to 5 days.
Notes
Cracker size: You can opt to keep these crackers a longer rectangle shape and only make 1-2 opposite cuts. This will result in about half as many long skinny crackers.
Seasoning options: 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, or a 3:2:1 ratio of coriander seeds (lightly crushed), whole cumin seeds, and dried red pepper flakes.
Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: 10-12 crackers
- Calories: 164
- Fat: 9g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g