I make a batch of this Everything Bagel Cheese Crackers Recipe almost every other week now, and I still can’t believe how something this addictive comes together with so little effort. I first tried them because I had leftover everything bagel seasoning sitting in my pantry and didn’t want it to go to waste, and now they’ve become my go-to snack for movie nights, lunchboxes, and unexpected guests.

If you love the flavor of a loaded everything bagel but want something crunchier and more shareable, this recipe is exactly what you need. I promise once you make one batch, store-bought snack crackers are going to feel a little boring. Let me walk you through exactly how I make them at home.

Cooking Time

Prep Time: 20 minutes (plus 30 minutes chilling)
Cooking Time: 20 minutes
Total Time: 1 hour 10 minutes

Ingredients

2 cups sharp cheddar cheese, freshly grated – grate it yourself instead of using bagged shredded cheese, since the anti-caking coating keeps it from melting smoothly into the dough
1 1/4 cups all-purpose flour – this gives the crackers their sturdy, snap-when-you-bite texture
6 tablespoons unsalted butter, cold and cubed – cold butter is the real secret behind a short, flaky cracker
2 tablespoons everything bagel seasoning, plus extra for topping – this is the star flavor, so don’t be shy with it
1/2 teaspoon fine sea salt – balances out the richness from the cheese and butter
1/4 teaspoon black pepper – adds a gentle warmth in the background
3 to 4 tablespoons ice-cold water – add it slowly, just enough to bring the dough together
1 egg, beaten (optional) – brushing this on top helps the seasoning stick and gives a nice golden shine

Note: This recipe makes about 40 small crackers, enough to serve 6 to 8 people as a snack or appetizer platter.

Equipment You Need

Food processor – pulses the cheese, flour, and butter into a sandy dough within seconds
Rolling pin – rolls the dough out to an even quarter-inch thickness
Baking sheets – hold the crackers so they bake evenly on all sides
Parchment paper – keeps the crackers from sticking and makes cleanup effortless
Pizza cutter or sharp knife – cuts clean, uniform cracker squares
Small offset spatula – helps lift the delicate cut dough onto the baking tray without tearing it

How to Make Everything Bagel Cheese Crackers Recipe?

Making these crackers is a lot simpler than it looks, and most of the work happens in the food processor. I like to have all my ingredients measured out and ready before I start, since the dough comes together in just a couple of minutes. Here’s exactly how I take it from a bowl of cheese to a tray of crispy, golden crackers.

Make the Cheese Dough

I start by adding the grated cheddar, flour, everything bagel seasoning, salt, and pepper into the food processor and pulsing a few times until everything is evenly mixed. Then I scatter in the cold, cubed butter and pulse again until the mixture looks like coarse, pea-sized crumbs. This step builds the flaky texture I love in the final cracker.

Bring the Dough Together

With the processor still running, I stream in the ice water one tablespoon at a time. I stop as soon as the mixture looks like damp couscous and holds together when I press a bit between my fingers. I turn it out onto a lightly floured counter and gently knead it into a smooth ball, being careful not to overwork it.

Chill the Dough

I wrap the dough ball in plastic wrap and pop it in the fridge for about 30 minutes. This short rest firms the butter back up, which makes the dough much easier to roll out and helps the crackers hold their shape while baking instead of spreading out.

Roll and Cut the Crackers

Once chilled, I roll the dough out on a floured surface to about a quarter-inch thickness. Using a pizza cutter, I slice it into roughly 1.5-inch squares, though you can absolutely go smaller for bite-sized crackers. I transfer each square carefully onto a parchment-lined baking sheet, spacing them about an inch apart.

Season and Bake

Before baking, I brush the tops lightly with beaten egg and sprinkle on a bit more everything bagel seasoning for extra crunch and flavor. I bake them at 375°F for 18 to 20 minutes, rotating the tray halfway through, until the edges turn a light golden brown.

Cool Completely

I always let the crackers cool fully on the tray before touching them, since they firm up and crisp even more as they sit. Pulling them off too early can leave the centers a little soft, so patience really does pay off here.

Additional Tips for Making This Recipe Better

I’ve made these crackers enough times now to have picked up a few tricks along the way.

I always grate my own cheese instead of buying it pre-shredded, since fresh cheese blends into the dough far more smoothly.
I make sure my butter and water are truly cold, almost fridge-cold, because warm butter melts too fast and gives flatter crackers.
I roll the dough as evenly as I can, since uneven thickness means some crackers burn before others are done.
I like pressing a little extra seasoning into the dough right before baking so every bite gets that punch of flavor.
I always bake one test cracker first if I’m unsure about my oven’s timing, since ovens vary and these can go from golden to overdone quickly.

Common Mistakes to Avoid

I once skipped chilling the dough because I was in a rush, and the crackers spread out and lost their shape in the oven.
I’ve used pre-shredded cheese before, and I noticed the dough turned grainy instead of smooth, so I stick to freshly grated cheese now.
I’ve added too much water in one go a few times, which made the dough sticky and hard to roll without extra flour.
I pulled a batch out too early once because I got impatient, and the centers stayed chewy instead of crisp once cooled.
I’ve also cut the squares unevenly in the past, which meant thinner pieces burned while thicker ones were still pale.

How to Serve Everything Bagel Cheese Crackers?

I love setting these out on a wooden board with small bowls of whipped cream cheese, hummus, or a soft herbed spread for dipping. Scattering a few extra sesame seeds, poppy seeds, or flaky salt over the top right before serving makes the platter look a lot more polished for guests.

For a heartier snack board, I like tucking the crackers alongside cubes of cheese, olives, and cured meats so people can build their own little bites. If I’m packing them for a lunchbox or a picnic, I just toss a handful into a small container since they hold their crunch well on the go.

If you’re building out a full snack table, these crackers also pair nicely alongside a bowl of warm hummus or another dip-friendly snack.

Variations

Dairy-free version: swap the cheddar for your favorite dairy-free cheese shreds and use a plant-based butter instead.
Spicy kick: mix in a pinch of cayenne pepper or a few dashes of hot sauce into the dough for a warmer bite.
Herb boost: add a teaspoon of dried rosemary or thyme along with the everything bagel seasoning for a more herbaceous flavor.
Whole wheat swap: replace half the all-purpose flour with whole wheat flour for a slightly nuttier, heartier cracker.
Extra cheesy: stir in a couple tablespoons of grated parmesan alongside the cheddar for a sharper, more savory finish.
Trader Joe’s shortcut: if you’re short on time, using a store-bought everything bagel seasoning blend, like the popular one from Trader Joe’s, works just as well as making your own mix.

Nutritional Information

Here’s a rough idea of what you can expect per serving of about 5 crackers, though the exact numbers will shift slightly depending on the cheese and butter you use.

Calories: approximately 160 kcal
Protein: approximately 6 grams
Carbohydrates: approximately 10 grams
Fat: approximately 11 grams

Make Ahead and Storage

You can prepare the cheese dough up to two days in advance and keep it tightly wrapped in the refrigerator until you’re ready to roll and bake it fresh.

Once baked and fully cooled, store the crackers in an airtight container at room temperature, where they’ll stay crisp and flavorful for up to a week.

To freeze, place the unbaked dough disc in a freezer-safe bag for up to two months, then thaw it in the fridge overnight before rolling and baking as usual. Baked crackers can also be frozen in a sealed container and refreshed in a low oven for a few minutes to bring back their crunch.

Why You’ll Love This Recipe?

There’s a reason this has become one of my most-requested snacks whenever I’m hosting.

Quick and simple: the dough comes together in one food processor bowl, so there’s barely any cleanup involved, and you’ll have crackers ready within an hour.
Endlessly customizable: you can swap the cheese, add spices, or change the seasoning blend to make these fit whatever flavor mood you’re in.
Great for meal prep: since they store so well, I often make a double batch on the weekend and snack on them all week long.
Kid and party friendly: the familiar everything bagel flavor makes these a hit with both kids and adults at any gathering.
Better than store-bought: you control exactly what goes into them, and the flavor is noticeably fresher than anything from a box.

FAQs

Can I make these crackers gluten-free?

Yes, you can substitute a 1:1 gluten-free baking flour blend in place of the all-purpose flour, though the texture may turn out slightly more delicate.

Why did my crackers turn out soft instead of crispy?

This usually means they were pulled from the oven too early or rolled too thick, so let them bake until the edges are golden and cool completely before storing.

Can I use a different cheese instead of cheddar?

Absolutely, sharp cheeses like gruyere, parmesan, or smoked gouda all work beautifully and bring their own unique flavor to the crackers.

How long do these crackers actually stay fresh?

Stored in an airtight container at room temperature, they typically stay crisp and tasty for about a week.

Can I skip the food processor and make this by hand?

Yes, you can cut the cold butter into the dry ingredients using a pastry cutter or your fingertips, then mix in the water by hand until the dough comes together.

Ash Tyrrell