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If you are a fan of Trader Joe’s famous Everything Bagel Seasoning, you are going to love these vegan Everything Bagel Crackers! Made with 4 ingredients only! A great snack served with hummus, or any soup!
If you are a fan of Everything Bagels and love Trader Joe’s famous Everything Bagel Seasoning, you are going to love today’s easy vegan Everything Bagel Crackers recipe. If you haven’t tried making your own crackers, you need to start! It’s a super rewarding little weekend project. I decided to add the famous Everything But The Bagel Sesame Seasoning to take these crackers to the next level. And I have to say, these are a winner!
Now don’t be intimidated by making crackers from scratch – these are super simple to make. The base of this bagel recipe is just four ingredients. Flour, water, salt and oil – all mixed in a bowl. To make these special we add Evertyhing Bagel Seasoning.
To get them rolled out nice and thin, we place the dough on a piece of parchment paper and cover with another piece of parchment paper. It helps to pat down the dough a little before starting to roll the dough. Roll until the dough is about 1-2 mm thick.
What is Bagel Seasoning anyways?
Everything Bagel Seasoning is basically the topping of an Everything Bagel. These days, you see it on everything – not only baked goods like vegan bagels but also for everything bagel tofu, cheese balls, vegan scrambled eggs, hummus, avocado toast you name it – and for a good reason. It adds the perfect salty, nutty, crunchy finishing touch to every dish.
Here are the ingredients you will need for making Everything Bagel Seasoning from scratch:
- Poppy Seeds
- Sesame Seeds
- Black Sesame Seeds
- Minced Dried Garlic
- Minced Dried Onion
- Flaked Sea Salt
Mix 2 tbsp. poppy seeds with 1 tbsp. each of white and black sesame seeds and add each 1 1/2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/2 tsp flaked sea salt
Apart from making Everything Bagel crackers you can use the seasoning for making pita chips or vegan bagels or sprinkle on top of avocado toast.
MORE VEGAN CRACKERS RECIPES:
Everything Bagel Seasoning Crackers
Ingredients
- 1 cup whole wheat pastry flour, or use a mix of all-purpose and wheat flour
- 1/4 tsp salt
- 2 tbsp everything but the bagel seasoning
- 2 tbsp neutral oil, or softened vegan butter
- 3-5 tbsp cold water
Instructions
- In a bowl, mix in the flour, salt, and seasoning. Combine well.
- Add in the oil and mix in, so that it is evenly distributed in the dry mixture, and there are some crumbs of the flour.
- Add in the water 1-2 tbsp at a time, and make a dough that is not too sticky. You don't want to add too much water and keep the dough on the slightly hard side.
- Once the dough comes together, let it sit for 5 minutes, then knead again to make it a bit smooth, then roll it out between two parchment sheets to 1-2 millimeters thick.
- Using a pizza cutter or sharp knife, score the rolled out dough, then transfer to a parchment-lined baking sheet, bake at 300 degrees Fahrenheit for 15 minutes, then check. Move some of the crackers around and bake more if needed.
- I like to bake it with the fan on, but if you dont have fan that works as well.
Video
Notes
- For making your own Everything but the Bagel seasoning, blend 2 tbsp. poppy seeds with 1 tbsp. each of white
and black sesame seeds and add each 1 1/2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/2 tsp flaked sea salt - Don’t stress it, if your crackers dough is not perfectly rectangular once rolled out – once the crackers are cut into shapes no one will notice.
- Use a pizza wheel or knife to cut the dough into small squares.
- I like to bake these vegan crackers with the fan on, but if you don’t have a fan, that’s fine!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- whole wheat pastry flour – you can use a mix of all-purpose and wheat flour
- salt – very important!
- water – we use cold water for this recipe.
- oil – use a neutral-tasting oil like sunflower, avocado or canola.
- Everything but the Bagel Seasoning – storebought or homemade (see tips)
Tips & Substitutions:
- For making your own Everything but the Bagel seasoning, mix 2 tbsp. poppy seeds with 1 tbsp. each of white
and black sesame seeds and add each 1 1/2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/2 tsp flaked sea salt - Don’t stress it, if your crackers dough is not perfectly rectangular once rolled out – once the crackers are cut into shapes no one will notice.
- Use a pizza wheel or knife to cut the dough into small squares.
- I like to bake these vegan crackers with the fan on, but if you don’t have a fan, that’s fine!
In a bowl, mix in the flour, salt, and seasoning. Combine well.
Add in the oil and mix in, so that it is evenly distributed in the dry mixture, and there are some crumbs of the flour.
Add in the water 1-2 tbsp at a time, and make a dough that is not too sticky. You don’t want to add too much water and keep the dough on the slightly hard side. Once the dough comes together, let it sit for 5 minutes, then knead again to make it a bit smooth, then roll it out between two parchment sheets to 1-2 millimeters thick.
Using a pizza cutter or sharp knife, score the rolled out dough, then transfer to a parchment-lined baking sheet, bake at 300 degrees Fahrenheit for 15 minutes, then check. Move some of the everything bagels crackers around and bake more if needed.
WHAT TO SERVE EVERYTHING BAGEL CRACKERS WITH
These crackers are amazing on their own but you can also pair them with:
- Hummus
- Vegan Spinach Dip or Spinach Artichoke Dip
- alongside any salad
- with soup
I typically really Like the recipes from vegan Richa . But this one just did not work for me. I tried two times. The first time I think I did not roll the dough thin enough – because it was just so difficult to roll out. So I tried again. This time it was thinner but the crackers I don’t have the crisp bite that a store-bought cracker would have. It’s more like dried up pie crust dough. Not really sure what I’m doing wrong, but I think I will not try this recipe again.
Thank you so much for this feedback, Janet! Maybe the cook time? But I understand not wanting to return to it, too. I have plenty to choose from 🙂
Hmm. I think the dough might have needed a bit more moisture to help roll it out. Flours and beans differ in the moisture needed. That would also give it a b if more structure ie it would be like pie crust but crispier.
These look great! Would almond flour work instead? Thanks!
yep!
Mixed in sourdough discard and some extra flour to make up the water ratio. More-ish and so much cheaper
smart!
How did you roll the cracker dough? I think I got it right both dough and parchment paper but you had such an even rectangle. Thanks.
I removed the uneven edges.
Do you think these would work using chickpea flour? I have just started using it for different things.. what do you think?
Yes they will. It will just be harder to roll the dough