Everything But The Bagel Crackers

Homemade almond flour crackers topped with the ever popular Everything But The Bagel Sesame Seasoning blend. 4 simple ingredients, vegan and gluten-free.

If you haven’t tried making your own crackers, you need to start! These Everything But The Bagel Crackers are based on my 3-ingredient almond flour crackers that everyone loves, but I decided to add the popular Everything But The Bagel Sesame Seasoning from Trader Joe’s to take them to the next level. And I have to say, this recipe is a winner!

Bowl of homemade crackers topped with Everything But The Bagel Seasoning.

Don’t be intimidated by homemade crackers – they are super simple to make. The base of this recipe is just three ingredients (four if you count water). Start by mixing the almond flour, water, ground flaxseed and sea salt in a large bowl. Stir until a dough forms.

Place the dough on a piece of parchment paper and cover with another piece of parchment paper. Pat down the dough a little and then roll out with a rolling pin until the dough is about 1/8″ thick. Try to roll the dough into a rectangular shape but don’t stress too much about it . . . it doesn’t really matter what shape it ends up in.

Baked everything but the bagel crackers on parchment paper.

When the dough is rolled out, you’ll sprinkle the Everything But The Bagel Seasoning on top.

Jar of Trader Joe's Everything but the Bagel seasoning.

I buy mine at Trader Joe’s, but I’ve also seen this seasoning at Lidl and you can also make it yourself if you’re feeling ambitious. It’s just a combination of dried spices, seeds and sea salt: dried onions, dried minced garlic, sesame seeds, poppy seeds and sea salt flakes.

Use a pizza wheel or knife to cut the dough into small squares. Transfer the parchment paper to a baking sheet and bake until the crackers are golden brown and crispy. Let the crackers cool completely and then store in an airtight container.

Hand holding a homemade cracker with everything but the bagel seasoning on top.

I love the savory flavor the Everything But The Bagel Seasoning adds. I enjoy these crackers on their own, as a side with salad, dipped in hummus or guacamole or even with meat and cheese slices. The perfect afternoon snack!

Dips to Pair with These Crackers

If you make these crackers, be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is super helpful for the EBF team and other EBF readers!

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Bowl of homemade crackers topped with Everything But The Bagel Seasoning.

Everything But The Bagel Crackers


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 40 crackers

Description

Homemade crackers topped with the ever popular Everything But The Bagel Seasoning from Trader Joes. 4 simple ingredients, vegan and gluten-free.


Ingredients

  • 1 cup almond flour (not almond meal)
  • 3 Tablespoons water
  • 1 Tablespoon ground flaxseed
  • 1/2 teaspoon fine sea salt
  • 1 Tablespoon Everything But The Bagel Sesame Seasoning Blend

Instructions

  1. Preheat oven to 350°F.
  2. Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
  3. Place the dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it out with your hands and then use a rolling pin to roll out the dough. You’ll want the dough to get pretty thin — about an 1/8 of inch thick. Try to form the dough into a rectangular shape. It’s okay if it’s not perfect.
  4. Once the dough is rolled out, remove the top sheet of paper and sprinkle Everything But The Bagel Seasoning over the dough. Use your hands to press the seasoning down to help it stick.
  5. With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1/2 -1 inch. If you want to get fancy, you can use a toothpick to create a little hole in the center of each cracker.
  6. Move parchment paper to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
  7. Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling. Place any leftover crackers in an airtight bag or container for later.

  • Category: Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 10 crackers
  • Calories: 189
  • Sugar: 1g
  • Fat: 16g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 7g

Keywords: everything but the bagel crackers

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    27 comments
  1. I made these with a cream-cheese ball recipe, and was afraid they’d be too thin or flimsy to scoop a thicker dip, but they weren’t AT ALL! It was perfect and I was so pleasantly surprised at the texture/how easy they were to make. Highly recommend if you want to make cleaner ingredient crackers. 🙂

    • Woo!! That makes me so happy to hear, Kristin. I’m so glad these crackers were a hit with the cream-cheese dip. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!

  2. Absolutely delicious and addictive! Added 1/2 tsp. nutritional yeast, suggested in the comments. So good!

  3. These crackers really could not be easier! I will double the batch next time to make sure these last more than a couple days. I love adding Everything But the Bagel seasoning for a little extra pizazz, and these go great with your favorite hummus. Around 20 minutes I started removing the outer crackers, and then some of the thicker middle ones took another 8ish minutes to be fully brown. I will definitely make these again!

    • Hey Holly – Did you change anything about the recipe? How thin do you think you made your dough? Was it about 1/8 inch thick? You’ll want to roll them quite thin in order to achieve the crunchy factor.

  4. I LOVE these crackers! I’ve really been missing the crunch factor and these were just so awesome!! GREAT flavor! Thanks!!

  5. Love this recipe and so does my husband. These are simple and easy to make and better than any gluten free cracker I have ever bought. Easy to change up the seasoning to whatever you fancy. I make them every week.

  6. I tried this recipe and it was awesome. The second time I made these, I modified the recipe by mixing the seasoning with the rest and I also added flax seeds and sunflower seeds to the mix. It was delicious 🙂

  7. Hi! I bake a lot for my grandson who has dairy,egg,and tree nut allergies; but I have never even thought to make crackers?!? Could I sub whole wheat flour for the almond flour? Much Thanks ~ Dee

  8. Hi Brittany! Any suggestions for replacing almond flour since my son is allergic? We are making a shift towards all whole foods, so loving the idea of making our own crackers! Thanks!

    • I’ve ground raw hulled sunflower seeds in the blender (mine is a Vitamix but I think any blender would do this) to replace almond meal in a different recipe and it worked perfectly. I buy sunflower seeds from the bulk bins at my local co-op, but I imagine you can find them at Whole Foods and other stores. The sunflower meal comes out finer, less grainy than almond meal, probably more like almond flour.

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