These gluten free everything bagel crackers are one of my favorite snacks to make at home. They’re crispy, full of flavor, and honestly so easy to put together.
If you love everything bagel seasoning, you already know how good that mix of sesame seeds, garlic, onion, and salt tastes on pretty much anything. Now imagine all of that on a homemade cracker.
The best part is that this recipe is 100% gluten free. So if you’re avoiding gluten for any reason, you can enjoy these without worrying about a thing.
You only need a handful of simple ingredients to make these. Gluten free flour, cold butter, water, baking powder, and of course the everything bagel seasoning on top.
They’re great on their own or paired with your favorite dip. Let me show you how to make them.
Why You’ll Love This Recipe
Perfect for Snacking – These gluten free everything bagel crackers are the kind of snack you can munch on all day long. They have that irresistible everything bagel flavor that makes them seriously hard to put down.
Impressive for Guests – Set out a plate of these homemade crackers with some dip or a cheese board and watch people lose their minds. Nobody will believe they are gluten free because they taste just that good.
Easy to Make – You do not need to be a pro baker to pull these off. The dough comes together quickly with just a few steps, and even beginners will have no trouble getting crispy, golden crackers on their first try.
That Everything Bagel Flavor – Everything bagel seasoning is one of those flavors that people go absolutely crazy for. These crackers give you all of that savory, seedy, garlicky goodness in every single bite.
Ingredients
- 2 cups Gluten Free All Purpose Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 4 tablespoons Cold Butter, cubed
- 1/2 cup Cold Water
- 3 tablespoons Everything Bagel Seasoning
- 1 Egg, beaten for brushing
How to Make
Step 1
Preheat oven to 400°F. In a food processor, pulse gluten free flour, xanthan gum, baking powder, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
Step 2
Add cold water and pulse until dough comes together. If too dry, add water 1 tablespoon at a time.
Step 3
Roll out dough between two sheets of parchment paper until very thin, about 1/8 inch thick. Brush with beaten egg and sprinkle generously with everything bagel seasoning.
Step 4
Cut into squares or rectangles and transfer on parchment to a baking sheet.
Step 5
Bake for 12-15 minutes until golden and crispy. Cool completely on a wire rack. Store in an airtight container for up to 5 days.
Helpful Tips
Keep the Butter and Water Cold
This is one of the most important things for getting crispy crackers. The butter needs to be cold and cut into small cubes before you add it to the food processor, and the water should come straight from the fridge or have ice in it.
When cold butter hits the hot oven, it creates little pockets of steam that help the crackers puff up slightly and get that flaky, crispy texture. If the butter is warm or soft, it just melts into the dough before baking and you end up with dense, flat crackers that don’t have much snap to them.
If your kitchen is warm, you can even pop the cubed butter back in the fridge for 10 minutes right before you start.
Don’t Over-Pulse the Dough
When you’re using the food processor, use short pulses instead of letting it run continuously. You want the butter and flour mixture to look like coarse crumbs with some small pea-sized pieces of butter still visible.
Once you add the cold water, pulse just until the dough starts to come together into a ball. If you keep pulsing past that point, the dough gets overworked and your crackers will turn out tough instead of light and snappy.
If you don’t have a food processor, you can use a pastry cutter or even your fingers to work the butter into the dry ingredients. Just work quickly so the butter doesn’t warm up too much from your hands.
Roll the Dough Really Thin
The recipe says 1/8 inch thick, and that’s not a suggestion. Rolling the dough thin is what makes these crackers actually crispy. If you leave it too thick, you’ll end up with something more like a soft flatbread than a cracker.
Rolling between two sheets of parchment paper is the way to go here. Gluten free dough tends to stick and crack more than regular dough, and the parchment keeps everything smooth and easy to work with. If the dough starts fighting you and cracking at the edges, let it rest for a couple of minutes and try again.
Try to keep the thickness even across the whole sheet. If some spots are thinner than others, those parts will burn while the thicker parts are still not done.
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Frequently Asked Questions
Can I skip the xanthan gum in these gluten free crackers?
Xanthan gum acts as a binder in gluten free baking, doing the job that gluten would normally do. Without it, these crackers will be very crumbly and hard to roll out without breaking apart.
If your gluten free flour blend already includes xanthan gum in the ingredients list, then you can skip the extra teaspoon called for in this recipe. Just check the back of the bag to be sure.
Gluten Free Everything Bagel Crackers
Equipment
- food processor
Ingredients
- 2 cups Gluten Free All Purpose Flour
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 4 tbsp Cold Butter, cubed
- 1/2 cup Cold Water
- 3 tbsp Everything Bagel Seasoning
- 1 Egg, beaten for brushing
Instructions
- Preheat oven to 400°F. In a food processor, pulse gluten free flour, xanthan gum, baking powder, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Add cold water and pulse until dough comes together. If too dry, add water 1 tablespoon at a time.
- Roll out dough between two sheets of parchment paper until very thin, about 1/8 inch thick. Brush with beaten egg and sprinkle generously with everything bagel seasoning.
- Cut into squares or rectangles and transfer on parchment to a baking sheet.
- Bake for 12-15 minutes until golden and crispy. Cool completely on a wire rack. Store in an airtight container for up to 5 days.