Easy Seed Crackers with Everything Bagel Seasoning

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!!

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!

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.

Absolutely wonderful!!!!!!!!

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.

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.

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.

So incredibly tasty and super easy!!! I’ll be making these often. Whole family loved.

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!

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!

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.

Fabulous recipe! I’ve made these two weeks in a row now

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

I don’t know what I did wrong. I followed the recipe exactly and the seed batter stayed too liquidy. Pourable!

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!

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!

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.

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!

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!

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.

Now it’s in the oven, so easy and convenient

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!

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!

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

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.

Best crackers ever! Making weekly

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! 😊