Homemade Everything Bagel Crackers
If you’ve never made Homemade Crackers before, this everything bagel version will change your whole kitchen game. They’re crisp, salty, savory, and shockingly simple, the kind of recipe you can throw together with pantry staples and pull from the oven in under 30 minutes.
Equipment
- Rolling Pin
- cookie sheet
- pizza cutter or knife
- fork
Ingredients
- 1.5 cups all-purpose flour
- 1/2 cup water
- 3 tbsp olive oil set 1 tbsp aside for brushing
- 1 tbsp everything bagel seasoning
- 1 tbsp nutritional yeast optional
- 1/2 tsp salt
- Coarse sea salt for sprinkling
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, whisk together the flour, nutritional yeast (if using), salt, and everything bagel seasoning.
- Add the water and 2 tbsp olive oil, then mix until a dough ball forms.
- Split the dough into two equal balls of dough
- Let the dough rest for 15–20 minutes so it softens and becomes easier to roll.
- Roll each doughball on a lightly floured surface or directly onto parchment paper until very thin (about 1/16 to 1/8 inch). One doughball should fit on a cookie sheet once rolled out thinly.
- Brush the dough with the remaining 1 tbsp olive oil.
- Sprinkle with coarse sea salt.
- Score the dough with a knife or pizza cutter into your preferred cracker shapes.
- Transfer the parchment to a baking sheet and bake for 8-10 minutes, or until golden at the edges and crisp.
- Let the crackers cool completely on a wire rack, then break apart along the scored lines.
Notes
Make Ahead:
You can mix and rest the dough, then refrigerate it for up to 24 hours before rolling and baking. Just let it warm up slightly before rolling. Storage:
Store fully cooled crackers in an airtight container for up to one week. If they lose a little crispness, pop them back in the oven for 2 or 3 minutes.
You can mix and rest the dough, then refrigerate it for up to 24 hours before rolling and baking. Just let it warm up slightly before rolling. Storage:
Store fully cooled crackers in an airtight container for up to one week. If they lose a little crispness, pop them back in the oven for 2 or 3 minutes.
