Everything Bagel Crackers (Easy & Addicting!)

These everything bagel crackers are paleo, gluten-free, and seriously delicious. Quick & easy - you'll find yourself making them over and over again.

Let's take the popular everything bagel seasoning also known as "everything but the bagel" seasoning and make some seriously addicting gluten-free everything bagel seasoning crackers.

I'm a huge fan of everything bagel seasoning! This everything bagel cracker recipe has become routine in my house because I'm a sucker for the "everything but the bagel" flavor and a satisfying crunchy snack. You'll only spend 10 minutes prepping this recipe and once it's out of the oven you won't be able to resist taking a bite of that first warm, crunchy cracker.

Crackers aren't the type of thing you make at home everyday but don't be intimidated! They're one of the easier recipes to make.

Ingredient substitutions

• For a vegan version, substitute the egg for a flax egg. To make a flax egg, combine 1 Tbsp ground flaxseed meal with 3 Tbsp of water. Stir together and let it sit for 15 minutes. Then, proceed with the recipe!
• You can also make this recipe using solely almond flour. Use a full 1 ½ c almond flour instead of 1 c almond flour + ½ c tapioca flour. I tried this option while testing this recipe, and the crackers came out great! Using all almond flour made the crackers slightly less crispy, but still a delicious option.
• Lastly, you can substitute cassava flour for the tapioca flour in this recipe.

Is almond flour the same as almond meal?

Nope! The main difference between almond flour and almond meal is how fine the flour is. Almond flour is much more fine than almond meal. It's typically made using almonds that have had the skin removed (blanched almonds) while almond meal typically contains the entire almond.

Almond flour and almond meal aren't interchangeable in this recipe. The fine texture of the almond flour creates a crispy/crunchy everything bagel cracker.

DIY everything bagel seasoning

Don't have any everything bagel seasoning (or just love a good DIY project)? No worries! You can quickly whip some up yourself. Here's how:

Combine the following:
1 ½ Tbsp poppy seeds
2 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 ½ Tbsp dried minced garlic
1 ½ Tbsp dried minced onion
2 tsp flaked seas salt or coarse salt

Check out my recommended recipe here.

Helpful tips

• Use a wine bottle if you don't have a rolling pin.
• Put a wet paper towel under the parchment paper to keep it from sliding around while you're rolling out the dough.

Other ways to use everything bagel seasoning

• Sprinkle it over veggies before baking
• Sprinkle it over salmon before baking
• Use it on eggs for breakfast
• Use it to top avocado toast
• Add it to your pizza crust

Love this recipe? Try these out

If you love these everything bagel crackers, check out these other recipes:

• Creamy Avocado Hummus
• The Best Air Fryer Popcorn Chicken
• Dairy Free Rosemary Brazilian Cheese Bread

Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 64

Ingredients

• 1 c blanched almond flour
• ½ c tapioca flour (also called starch)
• 2 Tbsp everything bagel seasoning
• 1 pasture raised egg

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a small mixing bowl, combine the almond flour, tapioca flour, and bagel seasoning. Stir well.

3. In a separate bowl, beat the egg and then add it to the dry ingredients. Stir together until a dough is formed.

4. Place the dough on a piece of parchment paper. Cover it with a second piece of parchment paper. Press the dough down with your hands and then use a rolling pin to roll out the dough. The dough should be very thin (about ⅛th - 1/16th of an inch).

5. Remove the top sheet of parchment paper and use a pizza cutter or knife to cut the dough into small squares (about 64 crackers).

6. Move the parchment paper with the dough on it to a baking sheet and bake for about 18-22 minutes until the crackers are golden and crispy (this will depend on the thickness of your crackers). The outside crackers might brown quicker than the rest. You can remove them from the pan once they’re finished and continue baking the rest.

7. Let the crackers cool completely and then break apart once cooled.

8. Store in an airtight container.