Easy Seed Crackers with Everything Bagel Seasoning

Was I supposed to wait until they cooled off to try them? Because I didn’t. And I’m not sorry, because these crackers are delicious! They are so incredibly easy, and satisfy my need for something savory and crunchy. I saw that one reviewer added nutritional yeast to the mix, so I tried it as well. It was a good move. ;-) Great recipe!

I used tin foil instead of parchment paper and that was a big mistake (stuck to the tin foil). I made one batch as recipe says and one batch I added frozen kale, blended, and nutritional yeast. I liked the kale and cheesy flavor from the nutritional yeast! Overall great recipe!

Thank you, thank you. I wondered if there was such a thing as a seed cracker and *boom* yours fit the bill. I made them as a birthday gift for a guy in a CPG (Consumer Packaged Goods) business. He said if he didn’t know so much about the industry, he’d suggest I sell these. I heated up my stainless steel baking sheet, liberally rubbed Trader Joe’s vegan buttery spread to grease the pan and sticking was no issue. I love the taste, the crunch and the ease of making these yummidelicious snacks. They satisfy.

Great recipe. I feel so fancy, being able to make crackers. Quick to mix up and easy. Love that it uses basic pantry items, for me anyway, other than the bagel topping. I used white rice flour instead of brown rice flour since that is what I had open. Worked just as the recipe and pictures show. I did not put salt in my batter since my bagel seasoning included salt. They turned out great. I like the suggestion from another review that they mixed up baggies of the seed blends so they can make a batch quickly.

Thank you for this fabulous recipe!!! I’ve been looking for an easy to make and oil free cracker recipe for years. These crackers are the BEST

Absolutely flipping incredible! Best crackers I have ever made, and so easy. I used TJ’s “Everything But the Bagel” seasoning. I’ve made several batches. Next time, I’m going to mix it up a bit and try a batch with Dukkah seasoning.

Dana, you’ve started a “seed cracker movement.” I made a batch, and decided to share the love with a friend. She loved the crackers, so she made some and gave them to her friends. They loved them and now they are baking them, too! ❤☺

OMG – this is by far my favorite recipe. I make it per the recipe and have no problems with sticking or crunchiness. This satisfies my potato chip and nacho chip urges in a healthy way. Was looking for a way to make a sweet version of these without being unhealthy. Any suggestions? Maybe adding some date puree and topping with slivered almonds and cinnamon?

Quick and easy to make , a great alternative if you are bored with eating rice cakes and need a quick snack !

Absolutely delicious

Yummy crackers, but they stuck really bad to the parchment paper. Maybe I’ll try a silicone pan liner next time.
I used Einhorn wheat flour instead of rice flour, and sesame seeds instead of hemp.

These are delicious – subbed separate pumpkin/sunflower seeds for a seed mix I had which contains also watermelon seeds and worked wonderfully.

I went a bit liberal with the EBTB seasoning and was a bit salty, but that’s on me, so just be careful. They are amazing and so easy to put together.

I used reusable silicone sheet instead of parchment paper and it stuck a bit more I think, but was OK, next time will use just paper.

Yum! And they look pretty. And they keep well. I subbed cassava flour for the rice flour because that’s what I had, and they turned out great.

These were so easy to make and are delicious! Thank you for this amazing recipe. I baked for 40 minutes then turned oven off and left for 10 more to make sure they crisped enough.

I LOVE these Crackers! They are easy to make and fun to eat. I have put in baggies a pre-mix of the seeds so I can even more easily make these. I have shared it with friends too and they want the recipe! I used garbanzo bean flour because I had some and wanted to try it. It takes great so I will be using that flour.

These crackers are so good! A very healthy snack and lots of flavour. I will making these regularly.

AMAZING crackers! Too easy to break so next time I think I will make them thicker. Live the Everything seasoning as well. I have yet to make something you post that has not been delicious! THANK YOU for all of these delicious (and easy) recipes.

These are by far and away the best and easiest crackers I’ve ever made! THANK YOU, Dana!!
A note on the baking time– it’s true that these can overcook quickly after the 40 minute mark. I’ve had great results by baking at 350 for 40 minutes, then turning the oven down to 250 and checking at 15 minute intervals.

These crackers are crispy and very tasty! and fun to make. I loved the way my kitchen smelled as these were baking. Thank you

I didn’t have brown rice flour so I substituted sorghum flour for brown rice flour. Texture was still great. I did not have the right size pan, only a larger cookie sheet. I didn’t do a great job in spreading the dough thin enough. Areas in the center were too thick and soft. So, I broke the whole batch up into squares like was stated in the recipe and separated out the soft squares. I put those back into the oven for another 5-10 minutes and they crisped up great! These are delicious!!!!

I’ve been a lurker on your site for years, but this time I just had to leave a review. These crackers came out amazingly awesome! I added a bit of nutritional yeast to the mix. You do say that there are 35 servings per batch, but for me, it was more like….2. Thanks for all of your great recipes.

I made these the other day and they are really good. I had all the ingredients already, which was helpful. I cooked them a bit longer than the recipe but I may not have spread them out enough. At first I thought they were too garlicky, but after sitting for a day, they are very good. Will absolutely make them again. Thank you for the recipe!

Made these to have with soup…. they are delicious. Easy and quick to make – didn’t have all the ingredients for the everything bagel toppoing, so used black & white sesame seeds and another seasoning mix for the topping… delicious! Another winner from Minimalist Baker!

Fabuleux !!!
Comme toutes tes recettes, c’est une belle réussite !
Ils sont vraiment fantastiques, facile, rapide et si délicieux.
Juste une question : est-ce qu’il est possible d’en faire avec des oignons ?
Merci

This recipe was delicious and easy to make. Based on a suggestion from another commenter, I used buckwheat flour instead of the rice flour. I also added a couple cloves of crushed garlic to the batter. I did have trouble spreading the batter over the entire 13×18 baking sheet, so I ended up covering about a 13×15 area. I had a uniformly thin and crispy cracker after baking. Next time, I may try making a slightly larger batch so I can fill the entire baking sheet.

Fantastic recipe as written! I also made a batch adding 1 tsp smokey paprika and 1/3 c nutritional yeast for a cheesy flavor, I omitted the everything season on half of the cheesy batch. It was also wonderful! Super happy I can added some spices to make variations and the recipe still works.

Just an update: I made another batch where I processed all the ingredients together first before adding the boiling water. I took them out and inverted them on a wire cooling rack/peeled off the parchment paper/put back in the oven (with it off) and cracked the door with a metal spoon. I left it in there while the oven cooled down so they were really crispy. By processing the sunflower/pumpkin seeds it was a lot easier to spread and they definitely had a more cracker mouth feel. REALLY GREAT for us diabetics and so heart healthy. THANKS for this recipe

OMG, I tried my first batch today and between just myself and my husband, will be making another batch tomorrow. I was tired of paying $7 / box for Mary’s and opening to find all broken and battered. The fact they are VGF works for us and our friends and neighbors so I already have orders placed. Thank you for sharing.

I love this recipe. I haven’t had any sort of chip or food with the consistency of a chip for the last several years. Besides being super healthy for all sorts of issues, this recipe gives me the whole chip-type experience again. So easy to make and I even added a sprinkle of cumin seeds to add another flavor to the original for variety. Plan to try sending it all through a processor first to see if that would make it a more solid cracker. Thanks for the recipe

Love these. I substituted almond flour for brown rice flour in 1:1 ratio and worked fine for me. I only ended up using ~2/3 cup of water and that worked perfectly.

I made these yesterday and they are great! My everything bagel seasoning was a bit salty but I found a salt-free version online for my next batch. I’ll combine the salt-free with a bit of my existing salty seasoning to create the right amount of saltiness. I also used a rolling pin (with plastic wrap under it) to flatten it out even more and to secure the seasoning. Perfect crunch and taste!
Any seasoning will be great with the base mixture.

Followed the recipe except substituted sorghum flour for the brown rice …. Soooo yummy ! The only thing I would be careful with next time would be to turn the sheet more than once in the oven. Mine were a little burnt at the edges . Otherwise, it’s an awesome recipe

Wow these are absolutely gorgeous. I followed the recipe but also added 2 tbsps of nutritional yeast for a “cheesy” flavour and used zatar instead of the bagel seasoning and they were totally delicious. Will be making again and again. Thank you!

Can I just say that I am making these for the 2nd time since they came out?! They’re the best! I made a few changes:
1. Sesame seeds instead of hemp
2. Cassava flour instead of rice (grain free)
3. I used probably 1/4 cup bagel mix on top, so good!

Also make gaucomole and dip them in, you won’t be sorry!!!

sooo good and easy to do :)

Minimalist Baker Team, you have created a monster :) I made 3 batches yesterday and there is nothing left. We licked the crumbs too! Most amazing crackers I’ve made…ever. In one batch I used sesame seeds (half white and half black) instead of pepitas, and the crackers were still great. So versatile – no more store-bought crackers for this GF household :) Thank you so much for sharing your creativity and hard work with the world. You are one great team!

I haven’t tasted these yet but I have had a terrible time with them sticking onto my (awesome) parchment paper. I followed to the letter (subbing spelt flour for rice flour). Any ideas what might have happened? Thanks!

I can answer the substitute flour questions! Yes, whole spelt works wonderfully well and (untoasted) buckwheat flour works even better! I felt compelled to make these when I read all those flour questions; and I’m very glad I did – delicious! Thanks for another great recipe, Dana!
p.s. I sprinkled nigella seeds (aka black caraway) on one end of the buckwheat crackers – yum!

Wow! These were so easy to make and crazy delicious. Followed the recipe except I may have gone a bit overboard on the bagel seasoning, making them a bit salty, but definitely a keeper.

I didn’t think this cracker would be easy to spread, but it poured out of the mixing bowl just like your video, and I spread it easily with the back of a large spoon. Results looked just like yours! Tasted great! Probably baked about 43 minutes. Thin, crispy, tasty!

I recommend that you cut these crackers into rectangles. It’s easy if you cook them for about 15 minutes, then take them out of the oven and roll a pastry wheel onto the baking sheet to make cutting lines. Put them back in the oven to finish cooking and then when they are cool, snap them apart along the lines you’ve pre-cut.