Everything Bagel Crackers with Cream Cheese Spread
Crispy, thin crackers seasoned with a savory everything bagel spice blend of onion, garlic, poppy seed, and chives. Made from whole wheat and all-purpose flour for texture and nutrition, these homemade crackers pair perfectly with a simple softened cream cheese spread. Ideal for appetizers, cheese boards, or snacking, this version delivers the classic bagel flavor in convenient cracker form without yeast or long rising times.
Ingredients
- 1 tablespoon instant minced onion, dried
- ¾ teaspoon poppy seed, whole
- ½ teaspoon kosher salt
- ½ teaspoon minced dried garlic, dehydrated
- ½ teaspoon freeze-dried chives, dried
- 1 cup whole wheat flour
- ½ cup all-purpose flourwhite whole wheat flour1:1whole grain
milder flavor than standard whole wheat
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, softened
- ½ cup buttermilk
- 3 tablespoons sesame seed
- 1 large egg white, slightly beaten
- 1 teaspoon water
- 4 ounces cream cheese, softened
Instructions
- 1
Heat oven to 375°F and lightly grease three baking sheets.
- 2
Combine instant minced onion, poppy seed, kosher salt, dried garlic, and freeze-dried chives in a bowl.
- 3
Mix whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt in another bowl.
- 4
Cut softened butter into the flour mixture with a pastry blender or fork until it resembles coarse crumbs.
- 5
Add buttermilk and stir just until flour is moistened, then stir in sesame seed.
- 6
Knead dough on a lightly floured surface 3-5 times until smooth.
- 7
Divide dough into thirds and roll each portion into a 10 1/2 by 8-inch rectangle on a floured surface.
- 8
Transfer each rectangle to a prepared baking sheet and cut into 3 1/2 by 2-inch rectangles using a fluted pastry cutter without separating pieces.
- 9
Whisk egg white with water and brush the top of each dough sheet with a pastry brush.
- 10
Sprinkle one-third of the spice mix onto each sheet and prick rectangles several times with a fork.
- 11
Bake 10-12 minutes until golden brown.
- 12
Cool completely, then break along score marks.
- 13
Mix softened cream cheese in a bowl until smooth and serve at room temperature with crackers.
Tips
Do not overwork the dough after adding buttermilk to keep crackers tender and crisp rather than tough.
Cut all rectangles before baking to prevent the crackers from sticking together and becoming difficult to separate once cooked.
Toast the spice mix briefly in a dry pan before combining to intensify the flavors if desired.
Good to Know
Store crackers in an airtight container at room temperature for up to 5 days. Store cream cheese spread covered in the refrigerator for up to 1 week.
Prepare and bake crackers up to 3 days ahead. Store in an airtight container. Make cream cheese spread up to 1 week in advance.
Serve crackers at room temperature alongside the chilled or room-temperature cream cheese spread. Arrange on a platter with additional cream cheese, smoked salmon, or capers for a bagel-inspired appetizer.
Common Mistakes
Do not overwork dough after adding buttermilk to avoid tough, dense crackers.
Do not separate crackers before baking to prevent uneven cooking and browning.
Do not skip pricking with a fork to avoid excessive puffing.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these crackers without the egg white wash?
Yes, you can skip the egg white wash, but it helps the spice mix adhere and creates a more golden finish. Alternatively, brush lightly with water and the spices will still stick reasonably well.
What if my dough tears when rolling?
Press torn sections back together gently before cutting. The dough is forgiving. If pieces separate, simply patch with a small piece of dough and continue.
How long do baked crackers keep, and can I freeze them?
Store in an airtight container at room temperature for up to 5 days. Yes, freeze baked crackers for up to 2 months in a freezer-safe container. Thaw at room temperature before serving.