Everything But The Bagel Sourdough Crackers

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A Flavor-Filled Habit Worth Baking

A Snack Born from Discard and Curiosity

It started as a happy accident. I had a bit of sourdough discard left in a jar, just enough that I didn’t want to toss it, but not quite enough for a loaf. On a whim, I stirred it into a dough with flour, olive oil, and salt, rolled it out, and because I had it on hand dusted it with a generous sprinkle of “Everything But The Bagel” seasoning. Into the oven they went.

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What came out was nothing short of addictive: golden, crispy edges with a tangy crunch and all the punch of onion, garlic, sesame, and poppy seeds. Those first Everything But The Bagel sourdough crackers disappeared in minutes. From that day on, they became a go-to snack, a pantry-saver, and an easy way to use up discard without wasting a thing.

These crackers remind me of why I started this journey to turn something ordinary (or leftover) into something surprisingly crave-worthy. In fact, if you’re new to discard recipes, you might enjoy starting with the basics using my How to Make Sourdough Discard Crackers guide. And for a flavorful variation, Sourdough Discard Garlic Herb Crackers also hit that satisfying savory spot.

Why These Crackers Just Work

There’s a beautiful balance happening in these everything but the bagel sourdough crackers. The discard brings tang and flexibility, while the seasoning adds boldness without overpowering. The texture is crisp but not brittle especially when you get that dough rolled thin enough.

Best of all, these crackers use what you already have. No complicated steps. No yeast. No rising time. Just mix, roll, season, bake, and enjoy. Whether you’re new to sourdough or a discard pro, this is a recipe you’ll come back to again and again for snack boards, lunchboxes, or those afternoon crunchy cravings.

Prepping and Rolling the Dough Just Right

Getting the Dough Texture Right

Making Everything But The Bagel sourdough crackers starts with a surprisingly simple dough. All you need is sourdough discard, flour, olive oil (or melted butter), and a pinch of salt. Some recipes add herbs or spices into the dough itself, but the magic here comes from what goes on top.

The discard acts as both binder and flavor base. Stir until the mixture comes together it should feel soft, a little tacky but not wet. If it sticks too much, dust with a touch more flour. If it’s dry or crumbly, add a spoonful of water at a time.

For best results, chill the dough for 15–20 minutes. This makes it easier to roll out and prevents shrinkage in the oven. While the dough chills, prep your baking sheets and set out your seasoning mix.

If you enjoy experimenting with different flavor combinations, you’ll love how this technique works in Rosemary Sea Salt Sourdough Crackers the dough is nearly identical, but the seasoning gives it a completely different character.

Rolling Thin for Maximum Crunch

Here’s where texture gets dialed in. The thinner you roll the dough, the crisper your sourdough crackers will be. Aim for about 1/16-inch just thin enough to see faintly through the dough when held to the light.

A rolling pin works great, but if you have a pasta roller, use that for ultra-even thinness. To keep the dough from sticking, roll between two sheets of parchment paper or lightly flour your surface.

Cut into squares, diamonds, or rustic strips using a pizza cutter or sharp knife. Uniform size helps ensure even baking. Dock each cracker with a fork to prevent puffing.

If you liked the bold crispiness of these crackers, you’ll also love the texture of Sourdough Discard Cheez-Its, which follow a similar process but with sharp cheddar in the mix.

Seasoning and Baking for Bold Flavor

Everything But The Bagel Seasoning: Homemade or Store-Bought

What makes these Everything But The Bagel sourdough crackers stand out isn’t just the texture it’s the seasoning. That signature mix of sesame seeds, poppy seeds, dried garlic, onion flakes, and flaky sea salt adds crunch, depth, and instant flavor.

You can absolutely use a store-bought blend, especially if it’s your favorite. But making your own version lets you tweak it less salt, more garlic, extra sesame. For a quick homemade mix, try this ratio:

• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds (optional)
• 1 tbsp poppy seeds
• 1 tbsp dried minced garlic
• 1 tbsp dried onion flakes
• 1 tsp flaky salt

Once your dough is rolled and cut, brush lightly with olive oil or egg white so the seasoning sticks. Sprinkle generously. Press gently with your hands or a rolling pin to anchor the mix into the dough before baking.

Want to explore more bold snack options? These Cheddar Jalapeño Crackers are packed with heat and crunch and follow a similar baking method. Or, for a cheesier version, the Cheesy Gruyère Crackers bring a savory elegance to your cracker lineup.

Baking Times, Troubleshooting, and Storage

Preheat your oven to 325°F (165°C). Line baking sheets with parchment. Arrange crackers close together they won’t spread. Bake for 20–25 minutes, rotating pans halfway through for even browning.

Look for light golden edges and a crisp texture. If some crackers are browning faster, remove them early and let the rest finish. Don’t worry they’ll continue to crisp up slightly as they cool.

Once cooled, store crackers in an airtight container. They’ll stay crisp for up to one week if they last that long! A quick toast in the oven will revive any that soften.

Snack Boards, Gut Health & Creative Uses

Are Sourdough Crackers Good for You?

When it comes to snacking smarter, these Everything But The Bagel sourdough crackers are a solid upgrade from store-bought options. Why? It starts with the fermentation. Sourdough discard still carries the benefits of natural fermentation reduced phytic acid, better nutrient bioavailability, and often gentler digestion, especially for those sensitive to gluten.

Because the ingredients are simple just flour, discard, oil, and seasoning you’re avoiding preservatives, additives, and fillers. Plus, by using discard, you’re minimizing food waste and stretching the value of your sourdough starter in a tasty way.

Crackers made with fermented dough also tend to have a lower glycemic index, meaning they won’t spike your blood sugar like refined flour snacks. Paired with protein (like cheese or hummus), they make a balanced, satisfying snack.

Looking for another way to get that same satisfying, gut-friendly crunch? Try my Sourdough Discard Pretzel Bites they hit the spot for both kids and grown-ups.

Creative Serving Ideas for These Crackers

These crackers are more than just a quick snack they’re a show-stealer on any board or brunch spread. Layer them into snack boards alongside soft cheeses, cured meats, and olives. Use them as a base for smoked salmon and herbed cream cheese, or top with a jammy egg and a dash of hot sauce.

They also pack well in lunchboxes and hold up beautifully in jars as edible gifts. Crumble a few over salads for an unexpected crunch, or serve them alongside soup in place of traditional croutons.

Craving something sweet? You can even switch gears entirely and go dessert-style with Sourdough Discard Cinnamon Sugar Crisps. Sweet or savory, discard crackers are endlessly adaptable.

Frequently Asked Questions About Everything But The Bagel Sourdough Crackers

How long will sourdough crackers keep?

When stored properly in an airtight container at room temperature, sourdough crackers will stay crisp and flavorful for up to one week. If they begin to soften, you can quickly revive them by placing them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze them in a sealed bag and toast as needed.

Does everything but the bagel seasoning go bad?

Yes, over time. Store-bought or homemade everything but the bagel seasoning typically lasts up to 6 months when kept in a cool, dark pantry in an airtight jar. Over time, the garlic and onion components can lose their flavor and become stale. Always give it a sniff if the aroma’s weak, it’s time for a fresh mix.

Are sourdough bagels good for gut health?

They can be. Like sourdough crackers, sourdough bagels benefit from natural fermentation, which helps break down gluten and phytic acid in the flour. While baking kills the live cultures, the fermentation process still contributes to better digestibility and may support gut health when consumed as part of a balanced diet.

Are sourdough crackers healthy?

Sourdough crackers made from discard, like these everything-seasoned ones, are often healthier than boxed versions. They contain fewer processed ingredients, use naturally fermented dough, and are lower in sugar. When paired with healthy fats and protein, they make a nutrient-dense, satisfying snack you can feel good about.

Conclusion: Tangy, Crispy, and Totally Snackable

Whether you’re looking to use up discard or just want a deeply flavorful, ultra-crispy snack, these Everything But The Bagel sourdough crackers deliver every single time. They’re the perfect mix of tangy, salty, crunchy, and craveable. Even better? They’re simple enough for a weeknight and impressive enough for a party board.

This recipe captures what I love about working with sourdough: nothing wasted, flavor forward, and always room for creativity. With just a few pantry staples and your trusty starter, you’ve got something seriously snack-worthy.

If you’re feeling inspired, try branching out with other bold cracker recipes like my Sourdough Discard Garlic Herb Crackers or sweeten things up with Sourdough Discard Cinnamon Sugar Crisps. Once you start baking crackers at home, you may never go back to the boxed kind again.

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