Description
Homemade Everything but the Bagel Crackers are a delicious and crispy snack made from simple pantry ingredients. These savory crackers are flavored with classic Everything Bagel seasoning and baked to golden perfection, making them a perfect addition to charcuterie boards, snacks, or lunch plates.
Ingredients
Scale
Dry 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
Wet Ingredients
- 5 tablespoons olive oil
- 6 tablespoons warm water
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, Everything Bagel seasoning, and sea salt until thoroughly combined. Set this mixture aside for the next step.
- Warm Olive Oil and Water: In a small saucepan, heat the olive oil and warm tap water together on low heat until the water just begins to simmer. Remove the pan from heat to avoid overheating. This warming process helps the flour absorb moisture better and dissolves the sugar completely.
- Form the Dough: Pour the warm olive oil and water mixture into the dry ingredient bowl. Use a fork to bring the ingredients together into a cohesive, oily dough. If the dough feels too wet, add a light dusting of flour to reach the right consistency.
- Rest the Dough: Set the dough ball aside to rest and cool for about 10 minutes, until it is cool enough to handle comfortably. Meanwhile, prepare two half sheet pans by lining them with parchment paper and preheat your oven to 400°F (200°C).
- Roll Out Dough: Place a piece of parchment paper on your workspace. Divide the dough in half and roll one half at a time to about 1/8 inch thickness, roughly the thickness of a penny. Lightly dust with flour as needed to prevent sticking, but avoid adding too much flour.
- Cut Crackers: Using a ruler if desired, cut the rolled dough into 1-inch wide strips with a pizza cutter or pasta wheel. Then cut these strips perpendicular into smaller pieces about 4-5 crackers each. Transfer the shaped crackers to the prepared parchment-lined sheets, placing them close but not overlapping since they won’t spread while baking.
- Bake Crackers: Bake the crackers in the preheated oven for 10 to 12 minutes. Halfway through baking, rotate the trays for even cooking. Watch closely towards the end; the crackers are done when edges and tops turn slightly golden and crisp.
- Cool and Serve: Allow the crackers to cool on the baking sheet for a few minutes to set their crunch. Serve with cheese, jam, hummus, or enjoy them plain. Store cooled crackers in an airtight container on the counter for up to 5 days.
Notes
- These crackers are perfect for making a savory and crispy snack in less than an hour with common pantry ingredients.
- They make an excellent addition to charcuterie boards, snack plates, or as an easy lunch side.
- Ensure the olive oil and water mixture is just warm to help with moisture absorption and sugar dissolution without overheating.
- Use parchment paper to ease rolling out the dough and transferring crackers to the baking sheet.
- Keep an eye on crackers in the last few minutes of baking to prevent burning as they brown quickly.
- Store leftovers in an airtight container to maintain crispness for up to 5 days.
Nutrition
- Serving Size: 10-12 crackers
- Calories: 164
- Sugar: 1.5g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
