Easy Seed Crackers with Everything Bagel Seasoning

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Holding up an everything bagel seedy cracker

We love homemade crackers and Everything Bagel Seasoning, but have you ever tried them together? Woah — get ready to be wowed. Inspired by a recipe from the wonderful Carolina Gelen, these crackers are perfectly crispy, light, toasty, savory, and filled with nutritious seeds!

They’re also super easy to prepare (just 8 ingredients and 1 bowl required) and suitable for gluten-free, plant-based, and nut-free eaters. Enjoy them with everything from dips and cheeses to charcuterie boards and more! Let’s get crackin’!

Spoonfuls of seeds and salt next to bowls of water and Everything Bagel Seasoning

Health Benefits of Seeds

These crackers are filled with nutrient-packed seeds, known for being rich in vitamins, minerals, healthy fats, and more! Here are some of the unique superpowers of the seeds included in this recipe:

  • Flax, hemp, and chia seeds – rich in alpha-linolenic acid, an important anti-inflammatory fat known as “the plant omega-3
  • Pumpkin seeds – a good source of zinc, which is important for immune health (and can be challenging to get enough of in a plant-based diet)
  • Sunflower seeds – rich in vitamin E, which acts as an antioxidant and is important for cardiovascular health
  • Sesame seeds – contain unique phytonutrients with antioxidant and anti-inflammatory properties

How to Make Seed Crackers

Making these seed crackers is incredibly easy! First, we mix the seeds with brown rice flour to provide structure and sea salt to add flavor.

Stirring brown rice flour, seeds, and salt in a bowl

Next, we add boiling water and stir it up to turn the mixture into a dough.

Adding boiling water to a bowl of seeds, brown rice flour, and salt

Then we spread the dough onto a baking sheet lined with parchment paper (to prevent sticking), distributing as evenly as possible to ensure crispy crackers!

Spreading seed cracker dough into a parchment-lined baking sheet

Then we top with Everything Bagel Seasoning for a salty, savory finish that takes these crackers to next-level deliciousness land!

Baking sheet with toasty seed crackers in one sheet

Lastly, we bake to crispy perfection, then let them cool before snapping into snack-able, cracker-sized portions.

Holding a seed cracker snapped into two pieces

We hope you LOVE these seed crackers! They’re:

& SO simple!

They’re perfect for packing in lunch boxes (they’re nut-free!), serving as an appetizer with your favorite dip(s), or to have on hand for an easy snack to power you through the work week! Enjoy them on their own or paired with our Charred Serrano White Bean Dip, Chickpea Shawarma Dip, Easy Probiotic-Cultured Vegan Cheese, or Easy Muhammara Dip.

More Ways to Enjoy Seeds!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Dipping a seed cracker into hummus

Easy Seed Crackers with Everything Bagel Seasoning

Crispy, light, toasty, gluten-free crackers made with flax, chia, hemp, sunflower, and pumpkin seeds. Perfect with dips, spreads, cheeses, and beyond. Just 8 ingredients and 1 bowl required!
Author Minimalist Baker
Snapping a seed cracker into two pieces
4.87 from 91 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 35 (~2-inch crackers)
Course Snack
Cuisine Gluten-Free, Nut-Free, Oil-Free, Vegan
Freezer Friendly No
Does it keep? 1-2 Weeks


  • 2 Tbsp ground flax seeds (flaxseed meal)
  • 2 Tbsp brown rice flour
  • 1/2 tsp sea salt
  • 1/3 cup sunflower seeds
  • 1/3 cup pepitas (pumpkin seeds)
  • 1/4 cup hemp seeds
  • 1 Tbsp chia seeds
  • 1 cup boiling water
  • 1-2 Tbsp Everything Bagel Seasoning (or store-bought)


  • Preheat the oven to 350 F (176 C) and line a standard-size (13×18-inch) baking sheet with parchment paper.
  • In a medium mixing bowl, whisk together the ground flax seeds, brown rice flour, and salt until well combined. Add the sunflower seeds, pepitas, hemp seeds, and chia seeds and toss to combine.
  • Pour the boiling water over the seed mixture and stir until there are no dry spots. Cover with a kitchen towel and let sit for 15 minutes until the seeds have absorbed the water and the mixture is thick and sticky.
  • Transfer the mixture to the prepared baking sheet and, using a rubber spatula, spread into as thin and even a layer as possible. On a standard-size baking sheet (13×18-inch), it should go all the way to the edges. Be sure that the middle isn’t too thick and the edges aren’t too thin, and try to avoid any gaps or holes. You want even, thin, crispy crackers! Once your mixture is spread evenly, sprinkle the Everything Bagel Seasoning over the top.
  • Bake your crackers for 35-45 minutes, or until they have become toasty in color and are dry and hard to the touch. If it feels soft in the middle, let it bake for a couple more minutes, but not past 50 minutes, or you’ll have burnt crackers!
  • Let crackers cool completely on the baking sheet, then carefully break your large cracker into whatever size pieces you prefer. Enjoy right away or store in an airtight container at room temperature for up to 1-2 weeks.



*Nutrition information is a rough estimate calculated with the lesser amount of homemade Everything Bagel Seasoning.

Nutrition (1 of 35 servings)

Serving: 1 (two-inch cracker) Calories: 26 Carbohydrates: 1.2 g Protein: 1.2 g Fat: 2 g Saturated Fat: 0.2 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 42 mg Potassium: 34 mg Fiber: 0.5 g Sugar: 0 g Vitamin A: 1 IU Vitamin C: 0 mg Calcium: 5 mg Iron: 0.3 mg

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Reader Interactions

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My Rating:

  1. Susan L says

    This recipe has become my go to accompany dips, spreads, seed & nut butters. It’s absolutely delicious and very easy to make in addition to swapping ingredients. Love it! Thank you for this recipe. You’re one of my favorite food bloggers and I’ve made so many of your recipes!!

  2. MJ says

    I used 2T psyllium husk in place of the brown rice flour. I also subbed sesame seeds for the hemp seeds. Added black pepper and rosemary. These have been on constant repeat! So easy and so good!

  3. Sarah Guay-Tremblay says

    Sérieusement! The BEST crackers recipe we’ve ever experienced! Instead of using bagel seasoning, I’ve made a batch with butter seasoning and dried rosemary, plus another batch with garlic powder and onion salt. I sub brown rice flour with oat flour and the 2 batches turned out to be so divine. Also 2 coworkers have requested for your recipe. We all agreed that the crackers are light, delicate, and THE perfect crisp. Merci de nous partager cette fabuleuse recette, Minimalist Baker. Big fan.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your coworkers loved the crackers. Thank you for the lovely review, Sarah! xo

  4. SueT says

    Can you make this with a different type of flour (almond, coconut, chickpea or tapioca)? I have all these on hand, but no brown rice flour. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue! We haven’t tried this recipe without brown rice flour and can’t guarantee results, however, you could try sorghum flour or maybe white rice flour! We haven’t tried almond, coconut, chickpea, or tapioca in it’s place.

    • Cyndi J says

      Another commenter used oat flour, which you can make by grinding rolled oats in a high speed blender like a Nutribullet. You might read the comments for other options people have used.

  5. Tanya says

    I do not require a gluten free diet but I made these because they looked yummy, and then I could also share with my GF friends. I followed the recipe (even measured my pan!) and the crackers turned out perfectly. I baked them about 35 minutes and then peeled them off the parchment and turned the oven off. Left them on the pan in the warm oven with the door widely cracked just to make them perfectly crispy. I sprinkled sesame seeds on top (before baking) instead of the bagel seasoning because I dislike “everything” spice. Had to make a second batch the very next day, and those too are gone. Delicious. Will make these over and over again.

  6. David N says

    Excellent recipe. These addicting crackers must be toasty in color and dry & hard to the touch when brought out of the oven. Soft in the middle? Keep baking. Don’t add salt to the batter if using roasted/salted seeds. Add a liberal dousing of the bagel seasoning.

  7. Mary Schaubel says

    I have made this recipe about 6 times and love it. Nice to eat crackers that are higher in protein and less carbs than traditional crackers. I add about 1 tablespoon sesame seeds to the mixture and I use a little less salt than called for as they seemed a little salty the first time I made them. I am using the Trader Joe’s bagel seasoning blend which may be saltier than the homemade version.
    Thanks for a great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy, Maureen! Thanks so much for the lovely review. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Margaret, we think they might lose their crispness, but we haven’t tested freezing them. Let us know if you try it!

        • Andrea says

          mine came out very dark 20.mins in. wondering why. I did use psyllium husk powder instead of brown rice flour since I don’t use that. maybe that did it. otherwise all ingredients were the same.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Andrea, that could cause it! Psyllium husk powder is more drying, so the crackers likely dried out more quickly, causing them to brown sooner.

  8. Alis Hobbs says

    Oh my goodness! I just made these: I’ve been meaning to make seed crackers as part of my Zoe food and nutrition eating- they are amazing!
    No bagel seasoning here, so I used a few cumin seeds, some nutritional yeast, some paprika and black pepper. And for ease I used mixed seeds plus Ground linseed and chia.
    They cooked for 35 mins then I left them in the oven once it was turned off to crisp.
    Tomorrow I’m off to get more tins so I can make enough for the household for Christmas!
    Thank you!

  9. Angela says

    Made these today. Everyone loved them and I will definitely make them again. For anyone else planning to make these, it did take close to an hour for the consistency to thicken. It was very watery at 15 minutes. I did use ground flax. Otherwise, fun recipe!

  10. Irina D says

    I sew several variations of this recipe, decided to go with trusted ‘minimalist baker’ recipe. I agree it’s very good: the taste and combination and proportion of the seeds. However, in my case, i followed exact recipe until i added a cup of boiling water and let it stand for 30 min. My mixture was still somewhat on a thin side( i mean: if i pour it out, it would run— slowly, but still would run, no spreading required), i looked at the proportions of other recipes and most are required only 2/3 cup of water. What i did , I added additional 1 tbsp of grounded flaxseed, 1 tbsp chia seeds and a touch ( a lit less than 1 tbsp) of Arrowroot. Let it stand for another 15 min, then spread it and bake it as instructed. Crackers came out excellent, actually above my expectations. This will be a keeper recipe with my modifications.

  11. Adriene says

    I followed the recipe exactly but the cracker is stuck to the parchment paper after baking, making it impossible to be removed.
    Any ideas?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adriene, Sorry that happened! Any chance it was wax paper not parchment? If that’s not the issue, it might just be the type of parchment paper. We like the “If You Care” brand best.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eva, is it possible you were using whole flax seeds instead of ground flax seeds? They don’t absorb the liquid well when whole.

  12. Lesley says

    I’ve had this recipe saved for a long time. Haven’t gotten around to it yet, but know I’ll love it when I do.

    1. Is it 2T ground flax seed, or 2T flax seed, ground?
    2. I assume any flour is suitable to use (proportions may vary), since the flour is mainly used as a binder. I don’t have brown rice flour. I’m thinking of using rye, or grinding up some oats. Your thoughts?

  13. Denise says

    I’ve made these crackers several times and absolutely LOVE them! The key to crisp for me has been to convection bake.
    Thanks for the great recipe!

  14. Kat says

    First and foremost, these are very tasty and even the fragile crumbly bits got eaten; we just sprinkled them on top of hummus. Secondly, when I took them out of the oven my kid took one look and yelled, “MOM MADE BIRD SEED CAKE” which cracked me up and I had to share!

  15. Monica says

    These are so delicious, but I just made them for the second time, and I couldn’t get them thin enough to get crispy. They are in the dehydrator right now, so we’ll see.

  16. Deidre says

    There were so tasty and I love that they are vegan and gluten free so more people can enjoy them. I did check on them at 30 minutes and I think they were probably done earlier so I’ll definitely check them sooner next time. I found it a bit difficult to spread in the pan. The rubber spatula just wasn’t working for me so I switched to an offset metal one and that helped. Will definitely be making these again. Thank you for another fabulous recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Deidre! We’re so glad you enjoy them! xo

  17. Lissa says

    I also do not include rice or rice flour. I substituted walnut flour. I let it sit covered for 15 and it still was watery so I added 2 more Tbsp if chia seeds. Tired out great. I used the ALDIs brand of everything but the bagel with jalapeño seasoning. I really enjoyed the combination of seeds. Thank you!

  18. Elle Russell says

    Hello did you use raw seeds or roasted seeds in this recipe and does it matter which? Is one tastier than the other?

  19. Karla says

    Hi, How to prevent the crackers from sticking to the parchment paper, it’s the second time I’ve done it, I even brushed it with coconut oil and it happened again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karla, we’d suggest trying a different brand of parchment paper. Our preferred is the If You Care brand.

  20. Sharon says

    I’ve made these several times and I love them. Crunchy, healthy, gluten free and very tasty! I bake them at 325 degrees and turn the pan a couple of times which I think helps them bake more evenly.

  21. Mary A Bart says

    Hello! I accidentally bought ground hemp seeds and was worried it would ruin the crackers, but I tried it anyway. Other than that, made exactly as you described. They came out perfect and are so delicious! So, anyone who worries if they made the same mistake I made, no need. All good!

  22. Mary A Bart says

    Hello! These are in the oven as I type this and I’m so excited. I did buy Ground Hemp Seed by accident and am wondering if I’m going to have ruined the crackers by using that vs the seeds themselves. Any thoughts?

  23. Frederique says

    Hi, recipe looks delicious! can I also substitute the flax seeds with psyllium Husk? If so, which ratio?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frederique! We haven’t tried it, but would suggest starting with 1 Tbsp of psyllium husks. We are not sure if the crackers will get as crispy, but let us know if you do some experimenting!

  24. Joan says

    This recipe is absolutely amazing. I add a tbsp of sesame seeds (because I have them and love all things sesame). In my most recent batch, I reduced the temp to 325, allowing me to bake longer w/out over toasting them. Despite my attempts to spread them out really thin, I inevitably miss a thick spot that takes a bit longer to bake. These crackers are so so so good with thinly sliced cheese or smeared w/ hummus. I recommend you stock up on these ingredients from the bulk section so you can make these on repeat!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary! We haven’t tried this recipe without brown rice flour and can’t guarantee results, however, you could try sorghum flour or maybe white rice flour!

  25. Lisa says

    This are amazing crackers. I make a batch at least once a week and they never last long! Thanks for sharing this great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried them that way and can’t guarantee results, but for cassava flour, we assume you would need a bit less than what’s called for! Let us know if you do some experimenting!

  26. Carrie M Anderson says

    Wanting to try these but wondering if I can sub out the rice flour. I’m trying to avoid rice right now. Any suggestions? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carrie, we haven’t tried these without brown rice flour, but you could try something like sorghum flour! Let us know if you do some experimenting!

  27. Leslie says

    These crackers are so simple to make and delicious! I love how tender they are. I’m not sure what I was expecting but I just love the texture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Leslie. Thanks so much for the lovely review! xo

  28. Beah says

    One thing I love about them is the crunch. I will next time follow two advice/comments: less time baking, and less all bagel seasoning, to take the saltines a notch.. After those modifications they will be perfect!!
    With my Edamame hummus we’re divine.. thank you! 😊

      • Karen says

        Absolutely delicious! My only complaint is that it takes all my restraint for these to last more than a couple of days. Using a spatula to spread the mixture as thin as possible is really important. While this is the longest and fussiest part of the process, the crispy results are worth it. Next time, I’ll omit the salt because I find the everything bagel seasoning I’m using is salty enough. But that could vary depending on the brand. Thanks for another winner minimalistbaker.com 💙