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I have been gatekeeping this recipe for too long, and I’m finally ready for you! Seed crackers are my new favourite obsession as they are easy and absolutely fun to make. Oh, and of course, they are packed with fibre, protein, and this recipe may be the healthiest recipe I’ve ever published! These crackers are for everyone. They are vegan, gluten-free, dairy-free, nut-free and sugar-free. They are literally all the “free” any recipe can be. If you have a seed allergy, these are not for you, but otherwise, I think I’ve covered all the allergies I can think of!
I love everything but the bagel seasoning, and my favourite is from Trader Joe’s. Unfortunately, here in Canada, we don’t have Trader Joe’s, soooo I set out to find a good alternative. I was surprised to find out that most spice companies make one, and the best one I found was from Simply Organic. However, there are a lot of others on Amazon if you want to continue the search!
If you’re looking for an everyday cracker that’s healthy and easy to make, this is the recipe you need. I 100% will be making them for the holidays this season because they go well with everything. They are crispy and rather addictive, so don’t say I didn’t warn you! A bag or box of crackers can be super convenient, but making your own is incredibly satisfying. Make sure you bake them long enough so they are crispy. Spreading them in an even layer is key. If the middle is too thick, the crackers won’t crisp up. If you take them out of the oven thinking they are done, cut them and notice they are still a little soft, put the whole thing back in the oven for a few more minutes to crisp up. Just be careful not to let them burn! Let’s get crackin’
Every ingredient in this multi-seed cracker recipe plays an essential role in creating the perfect texture: crisp, hearty, and deeply flavorful.
Making seed crackers from scratch is easier than you might think. With just a bowl, a baking sheet, and a little patience, you’ll have beautifully crisp crackers that taste far better than anything store-bought.
In a large mixing bowl, combine all the seeds, ground flax, nigella, psyllium husk, seasoning, and salt. Stir well to distribute everything evenly.
Pour freshly boiled water over the mixture and stir until all the seeds are well coated. Cover the bowl with a kitchen towel and let it rest for 10–15 minutes. This allows the chia and psyllium to gel, creating a thick, spreadable consistency.
Line a baking sheet with parchment paper and spread the mixture evenly across the surface using a spatula. Take care to make it uniform. Pro tip: too thick and the crackers will be chewy, and too thin and they’ll burn at the edges. Aim for about ¼ inch thick!
Bake at 320°F (160°C) for 35–45 minutes, or until the crackers turn golden brown and feel dry to the touch. Keep an eye on them toward the end, as the edges may crisp first.
Transfer the baked cracker sheet to a wire rack to cool completely. Once cooled, you can cut it into neat squares or break it apart for a more rustic, natural look.
These homemade protein crackers are endlessly versatile and pair well with both sweet and savoury spreads. These crackers scream snack time, and they make the perfect addition to a charcuterie board. Pack them for your next picnic with hummus, your favourite cheese or nut butter, and you’ve got a dream dipper!
One of the best things about this recipe is that it’s pretty much foolproof, and you can add whatever seeds (or nuts) you desire. Change the seasoning if you want, go for sea salt and rosemary, Italian herbs and spices or keep them really simple with cracked pepper. I promise that you will make this recipe over and over again, and you can experiment each time until you find the ultimate balance for you!
When stored properly, these multi-seed crackers stay crisp and fresh for up to two weeks. Keep them in an airtight container at room temperature, away from humidity. For longer storage, you can also freeze them. Once cooled, place the crackers in a sealed container or freezer bag and store for up to three months. Re-crisp in the oven before serving.
These Everything But the Bagel Seed Crackers are the ultimate healthy snack, crunchy, flavorful, and deeply satisfying! They’re high in protein, rich in fibre, and made entirely from a handful of simple ingredients. The combination of seeds provides a complete source of plant-based protein while supporting hormone health and digestion.
They’re the kind of ridiculously expensive cracker that you’d buy in a grocery store because they’re healthy and go perfectly with everything. Easy to make, endlessly customizable and seriously just fun to make; this recipe is for all the peeps! Gluten free, dairy free, quick and easy, and packed with essential nutrients!
Are seed crackers healthy? Yes! These homemade seed crackers are packed with fibre, protein, and healthy fats that keep you satisfied for longer. They’re a wonderful alternative to store-bought crackers, which often contain refined oils and flours.
Can I make these seed crackers gluten-free? It’s already gluten free!
Why use psyllium husk in crackers? Psyllium husk acts as a natural binder, helping the seeds hold together without flour or eggs. It gives the crackers structure, crispness, and that perfect snap when you break them.
Can I make them without Everything But the Bagel seasoning? Absolutely. You can substitute with your favourite spice blend, herbs, or even a simple sprinkle of salt and pepper.
Can I double the recipe? Yes! Simply double all the ingredients and bake on two parchment-lined trays.
If you bake these Everything But the Bagel Seed Crackers, I’d love to hear your experience! Leave a comment and rating below, and then try these other delicious snacks:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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6 Responses
Made it a couple of times… addicting! I have to find a way to flatten the mixture thinner to be crispier faster… had to leave them in the oven a lot longer each time… no big deal though! Goes well with beet hummus and lentil pate.
The thinner the better. I found that too! I need a slightly larger pan to make these extra crispy!
These are super tasty! I didn’t have black sesame seeds at hand so I left them out. Been on a buckwheat kick lately, using them to replace part of the oats in granola – but had not thought of adding them to crackers with them. Thanks for the idea!
Hey Emilye! So happy you made this recipe and where able to make due with the ingredients you had on hand! Thanks for taking the time to rate and review these crackers!
I was just wondering if you can sprinkle in some grated parmesan?
I don’t see why not~ 🙂