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’!
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.
Next, we add boiling water and stir it up to turn the mixture into a dough.
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!
Then we top with Everything Bagel Seasoning for a salty, savory finish that takes these crackers to next-level deliciousness land!
Lastly, we bake to crispy perfection, then let them cool before snapping into snack-able, cracker-sized portions.
We hope you LOVE these seed crackers! They’re:
Crispy
Light
Toasty
Nutty
Salty
& 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!
- Seed Cycling Mixes (+ 10 Ways to Use Them)
- Super Seedy Granola Bars
- Super Seedy Sunflower Butter
- Overnight Chocolate Chia Seed Pudding
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!
Easy Seed Crackers with Everything Bagel Seasoning
Ingredients
- 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)
Instructions
- 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.
Kavita Roy says
Fantastic recipe! Swapped the hemp seeds with sesame seeds and added a dash of dried oregano instead of bagel seasoning. They turn out amazing every time!
We’re so glad you enjoy them, Kavita! Thanks so much for the lovely review and for sharing your modifications. xo
Debbie says
These are the tastiest cracker. I have made them twice. The first time I added salt and the everything bagel mix from Trader Jo’s and it was too salty. The second time I left out the salt and they were perfect. Had them with cheese and olives. Yummy.
We’re so glad you enjoy these crackers, Debbie! Thank you for sharing your experience! xo
Rachel Bies says
Can i sub in almond flour
Hi Rachel, we haven’t tested this one with almond flour, but if you try it, we would suggest adding a bit more because it isn’t as absorbent. Let us know if you do some experimenting!
Anita McKenzie says
Omg!! I will never buy store bought crackers again!! I could eat the whole pan they are so delicious!! Thank you for this recipe. I did not have any bagel seasoning and they are that good without it!!! Amazing!!!
Yay! We’re so glad you enjoy these crackers so much, Anita! Thank you for the wonderful review :)
Kris says
These are delish! Can I add some maple syrup or honey for a touch of sweet? If so how much? Thank you:)
We’re so glad you enjoy them, Kris! That could work. Perhaps in place of some of the water? Depending on the level of sweetness you’re looking for, perhaps anywhere from 1 tsp to 1-2 Tbsp? Let us know if you do some experimenting!
debbie says
I made this and its delicious but my crackers stuck to the parchment paper. I will definitely make this again but do you have any suggestions to prevent this from happening? I do have a silpat I could use. Thank you!
Hi Debbie, we’re curious what brand of parchment paper you were using? Is it possible it has wax added to it? We like the brand “If You Care” and never have issues with it sticking. A silpat would be worth a try!
debbie says
Thank you for responding! I have Sprouts brand. It says its non stick but it obviously didn’t work. I will also watch your video to see if that helps.
Thank you for the additional information, Debbie! We haven’t tried that brand, so can’t comment on it. Keep us posted!
Anushka says
Funny that’s the brand I used and it also got completely stuck ! Any other advice on how to prevent sticking?
Oh no! We’re sorry you also had that experience, Anushka. We wonder if spreading a neutral-flavored oil on the parchment before adding the cracker dough might help?
Hannah says
These came out perfect even though I ground the Chia seed because I didn’t read the recipe properly. So impressed. Just to be sure they were completely dry, I put them in my food dehydrator for a bit. Excellent recipe.
Yay! We’re so glad it was a success. Thank you for sharing your experience, Hannah! xo
Donna Hester says
Do you know what could be a good substitute for the rice flour to make these completely grain free?
Hi Donna, we think slightly less chickpea flour or cassava flour might work. They are more absorbent than brown rice flour, which is why we suggest using less. Let us know if you try it out!
SARAH says
Can I make these without the flax seeds? I am allergic. And if so, can I add more of some of the others seeds? Thanks!
Hi Sarah, Yes! We would suggest using additional chia seeds, grinding them first for a similar absorbency to ground flax. Hope that helps!
Peggy says
I have made these crackers twice in the last week. :) So good! It’s nice to make and eat crackers that are full of healthy ingredients
We’re so happy to hear you’ve been enjoying these crackers, Peggy! Thank you for taking the time to leave a review :)
Gail says
Wonderful recipe! I stir in a tablespoonful of olive oil right before I pour it onto the baking sheet. An easy way to ensure an even spread is to put parchment paper on top as well as bottom and spread with my hands – it’s easy and it allows me to feel it enough to ensure an even spread. Then I lift off and discard the top parchment paper before putting it in the oven.
Great tip! Thanks so much for sharing, Gail! xo
NKay says
I made this today for the first time and used two cookie sheets (13″x9″ each) since I didn’t have a 13″x18″ one. But the crackers came out super thin, almost lacey. It looks like they would have been perfect if I had only used one of the 13″x9″ sheets. What did I do wrong? (resubmitting, fixing my typos!)
Hi, these crackers are very thin, but if they’re lacey that does sound like they are a bit too thin. Perhaps too much water? What happens when you snap them into pieces? Do they hold together? Are you able to dip them in hummus (or something similar)?
NKay says
They are too thin for dipping into anything; they snap before I can get any hummus on the cracker. I’ve had store bought versions of these, and mine were definitely thinner and more fragile. But they are DELICIOUS! So I will try them again.
Bummer! Okay, yes, try a smaller baking sheet then. Sorry this one gave you some trouble!
NKay says
I made this again today, and it came out beautifully using the same two cookie sheets. But the difference was that I measured and also weighed the ingredients. For both the sunflower seeds and the pepitas, the 1/3 cup measurement weighed in at almost 50 grams, not the 37 grams that the metric option shows in the recipe. So I increased them both to the full 1/3 cup weight of 50 grams. That seemed to be enough of a difference to better fill the cookie sheets and give me thin, but firmer crackers. Perfection!
Thank you for this super helpful feedback! We’ll remeasure those ingredients and get the metrics updated.
Lesley says
You can crumble the lacey batch into crumbs to throw over salads.
KB says
Curious as to why boiling water is needed (not cold or room temp)? I haven’t made this before and am just curious
Hi! Hot water does a better job of softening everything.
Amanda says
The taste of these crackers was a 10/10 but mine went soft pretty much as soon as I took them off the baking sheet. Can you (or anyone) advise what I might have done wrong. I baked at 160 (fan oven) for 45 min.
Thanks!
Hi Amanda, we’re so sorry your crackers didn’t turn out right! It sounds like the crackers didn’t dehydrate enough. They may have needed to bake for longer. We haven’t tried this recipe in a fan assisted oven, but generally a fan assisted oven will create more browning. If the crackers seemed like they were getting too browned toward the end, you might want to try at an even lower temperature next time and bake for a longer amount of time. Hope that helps!
B says
these are my absolute favourite crackers to make and I probably make them at least once a month with whatever seeds or nuts I have on hand. I love adding some dried cranberries as well for a bit of sweetness. Love that they are gluten free!
Amazing! We’re so glad this recipe is on repeat in your kitchen. Thank you for the lovely review! xo
Kathleen says
I wasn’t sure about how this would be, but WOW! I made a half batch and we ate them all. I will be making these again for sure, it is great that they are gluten free. Thank you for sharing this recipe.
We’re so glad you’re enjoying them, Kathleen! Thanks so much for sharing. xo
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!!
We’re so glad you enjoy them, Susan! Thanks so much for the kind words and support!
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!
Amazing! We’re so glad you’ve been enjoying the recipe, MJ. Thank you for sharing! xo
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.
Yay! We’re so glad you and your coworkers loved the crackers. Thank you for the lovely review, Sarah! xo
maya says
Absolutely wonderful!!!!!!!!
xoxo!
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!
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.
Moxie says
I have been using oat flour and they have come out beautifully. Hope this helps you. They are so easy and so delicious, and pair so well with a variety of spreads and dips, but honestly I can’t stop my self from just munching on them plain. So good!!!
Wonderful! Thank you for sharing your experience, Moxie!
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.
We’re so glad you enjoyed them, Tanya! Thanks so much for sharing. xo
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.
Thanks so much for sharing, David!
mom says
Can you make your own brown rice flour in the blender?
Unfortunately brown rice won’t get fine enough in a blender!
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.
We’re so glad you enjoy them, Mary! Thanks so much for sharing. xo
Maureen says
So incredibly tasty and super easy!!! I’ll be making these often. Whole family loved.
We’re so glad you and your family enjoy, Maureen! Thanks so much for the lovely review. xo
Margaret Chee says
Absolutely delicious!! Crispy and tasty. Can it be freezed?
Thank you for your recipe.
Margaret
Hi Margaret, we think they might lose their crispness, but we haven’t tested freezing them. Let us know if you try it!
Victoria says
Has anyone tested if they freeze well and can be slightly rebaked?
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.
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.
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!
Amazing! Love that idea to package them as gifts. Thank you for sharing, Alis! xo
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!
We’re so glad you enjoyed them, Angela! Thank you for sharing your experience!
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.
Amazing! Thank you for sharing, Irina! xo
Shannon says
Fabulous recipe! I’ve made these two weeks in a row now
Yay! We’re so glad you’re enjoying it, Shannon. Thank you for sharing! xo
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?
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.
Adriene says
You are right! It was wax paper. I’ll make sure to use the parchment paper next time. Thank you!
We’re glad the mystery is solved!
Vicky says
If you used Walmart parchment it is not good. sticks.
Eva M says
I don’t know what I did wrong. I followed the recipe exactly and the seed batter stayed too liquidy. Pourable!
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.
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.
Questions:
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?
Hi Lesley, great questions! It’s 2 Tbsp ground flax seed. Yes, many different flours will work here!
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!
Whoop! We’re so glad you enjoy the recipe, Denise. Thank you for the lovely review! xo
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!
Too cute!! Thanks for sharing, Kat! xo
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.
Thanks so much for sharing, Monica!
Ann says
Hey! What’s their shelf life? Thanks for the recipe <3
Hi Ann, they’ll keep ~1-2 weeks.
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!
Thank you for sharing your experience, Deidre! We’re so glad you enjoy them! xo
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!
Lovely! Thank you for sharing, Lissa! xo
Bethann says
I noticed you’re using two sheets of parchment in the photo. Any reason why?
Just for aesthetics :) You only need one!
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?
Hi Elle, good question! We used raw and would recommend them over roasted.
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
Hi Karla, we’d suggest trying a different brand of parchment paper. Our preferred is the If You Care brand.
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.
Lovely! Thanks so much for sharing, Sharon! xo
Fevitha Brigit says
Now it’s in the oven, so easy and convenient
We’re so glad you enjoyed the process, Fevitha!
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!
Yay we’re so glad they worked out, Mary! Thanks so much for the lovely review. xo
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?
Hi Mary, we think they should be okay!
Frederique says
Hi, recipe looks delicious! can I also substitute the flax seeds with psyllium Husk? If so, which ratio?
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!
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!
We’re so glad you’re enjoying them, Joan. Thank you for sharing! xo
Mary Vancura says
Substitions for brown rice flour?
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!
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!
We’re so glad you enjoy the recipe, Lisa! Thank you for the lovely review! xo
H says
Can I sub the flour for cassava flour?
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!
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!!
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!
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.
We’re so glad you enjoyed them, Leslie. Thanks so much for the lovely review! xo
Simmy says
Best crackers ever! Making weekly
Yay! Thanks, Simmy!
Beah says
Update!
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! 😊
We’re so glad you enjoyed them, Beah! Thanks so much for sharing! xo
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 💙
Yay! We love to hear this. Thank you for the wonderful review, Karen!