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
4.91 from 76 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. 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?

  2. 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!

  3. 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!

  4. 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.

  5. 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

  6. 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!

  7. 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?

  8. 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.

  9. 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.

  10. 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!

  11. 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?

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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

  17. 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 💙