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Everything Bagel Cheese Crackers Recipe
Ash Tyrrell

Everything Bagel Cheese Crackers Recipe

I make a batch of these crackers 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.
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Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.