Everything But The Bagel Crackers

4.62

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These healthy, homemade everything crackers are topped with the popular Everything But The Bagel seasoning. Made with flour simple ingredients!

If you haven’t tried making your own crackers, you need to start!

These Everything But The Bagel Crackers are based on my easy almond flour crackers that everyone loves, but I decided to add the popular Everything But The Bagel 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 everything bagel 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!

4.62 from 18 votes

Everything Crackers

Homemade crackers topped with the ever popular Everything But The Bagel Seasoning from Trader Joes. 4 simple ingredients, vegan and gluten-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 40 crackers

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 

  • Preheat oven to 350°F.
  • Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Keyword: everything but the bagel crackers
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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38 Comments

    1. 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.

  1. 5 stars
    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!

    1. Yay!! I’m so glad you’re enjoying these crackers, Giovonne! Thanks for making them and for coming back to leave a comment + star rating. I really appreciate it. <3

  2. 5 stars
    Absolutely delicious and addictive! Added 1/2 tsp. nutritional yeast, suggested in the comments. So good!

    1. So glad you enjoyed these crackers, Krista!! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  3. I LOVE these saltines! I’ve truly been feeling the loss of the crunch factor and these were simply so amazing!! Extraordinary flavor! Much appreciated!!

  4. 5 stars
    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. 🙂

    1. 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!

  5. Just wondering what I could use besides almond flour? I can drink alond milk but almond flour makes me sick to my tummy.

  6. Do you have a recipe for crackers using lupin flour or would I be able to just sub lupin flour for almond flour? Thank you.

    1. Hi Cat – I have not tested this recipe with lupin flour and I am not sure it would work. Lupin flour is a bit more airy and I am not sure how these crackers will turn out. Let me know if you give it a try and how it turns out!

    1. So sorry this recipe did not turn out how you had hoped, Abby. Did you change anything about the recipe? They shouldn’t have been too salty.

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