Recipe Gallery

Everything Bagel Crackers With Feta dip

These Everything Bagel Crackers With Feta dip are my absolute go-to crackers, which I make on a regular basis. So incredibly easy to make and full of seedy goodness. I’m boosting the flavour by adding my homemade Everything Bagel spice mix – inspired by a spice mix I bought in the US at Trader Joe’s.

And for dipping, I’m making a lovely feta spread, the kind you find in Turkish shops all over Berlin and which I became addicted to during the many months I spent in that city.

The perfect combination for a springtime aperitif!

Find more lovely aperitif recipes here in my recipe archive.

This is a recipe from my book Baking with Anne.

This recipe was filmed for RTL Gusto and aired in May 2024.

Ingredients

Makes 60 crackers + 1 bowl of dip

For the crackers:
200g fine semolina
70g linseeds
70g pumpkin seeds
50ml olive oil
200ml just-boiled water

For the Everything Bagel seasoning:
2 tsp poppy seeds
3 tsp sesame seeds
3 tsp black sesame seeds
2 tsp dried garlic granules
2 tsp onion powder
1 tsp salt
cracked black pepper

For the Feta dip:
100g cream cheese
50g red peppers, from a jar
1 garlic clove
1 tbsp tomato paste
1 tsp oregano
a good pinch of chili powder
100g feta
a bit of lemon zest
salt and pepper

To serve:
A drizzle of olive oil
Red pepper flaked (optional)

Method

Start by making the crackers. Preheat the oven to 150°C fan.

Put the semolina in a bowl. Lightly bash the linseeds in a pestle and mortar to make them digestible. Add the linseeds to the semolina with the pumpkin seeds and Everything Bagel seasoning and stir to combine. Pour the olive oil and hot water into the bowl and stir until you get a dough.

Lay out a piece of baking paper and put half the dough on it. Top with a second piece of baking paper and roll the dough out very thinly (about 2mm).

Remove the baking paper from the top and slide the baking paper with the dough onto a baking tray. Using a pizza cutter, cut a criss-cross pattern into the dough.

Repeat with the remaining dough to get a second tray of crackers.

Bake the crackers in the preheated oven for 40 minutes until nicely browned.

Meanwhile, make. the dip: Put the cream cheese and the red peppers in a small food processor and blend until smooth.

Peel and crush the garlic clove and add to the blender with the tomato paste, oregano, chili powder, feta and a bit of lemon zest. Blitz again, then adjust the seasoning with salt and pepper.

Put the spread in a bowl and refrigerate until serving.

Once the crackers are done, transfer onto a wire rack and leave to cool completely, breaking up any crackers that still stick together.

Just before serving, drizzle the dip with a bit of olive oil and serve with the crackers.