Everything Bagel Crackers

I am an absolute cracker addict. In the UK I learnt to love crispy crackers, where they are most often served as accompaniment to cheese. These days I still like to eat cheese with crackers, rather than with bread – which fills you up too quickly and leaves less space for more cheese.

I’ve been experimenting with lots of cracker recipe over the years, but this is the absolute winner! I was giving the base recipe by my friend Jo, who had given me some of her home-made crackers. I instantly needed the recipe, they were that good! Jo made her crackers with fine polenta, but I only had semolina at home, so I made mine with that.

The everything bagel mix flavour is another lucky coincidence. My friend Jael had given me a jar of ‘Everything but the bagel seasoning’, which she had bought in the US at Trader Joe’s. Seeing that seeded spice mix I immediately had to think of Jo’s seeded crackers. So I added some to my cracker recipe, and wow, it was just amazing!

Since we can’t buy this Everything bagel seasoning in Europe, I am making my own seasoning for this recipe. It is really simple, and you could make a big batch of it and sprinkle it over avocado or cottage cheese, where it tastes absolutely amazing too.

So, go ahead and make your new favourite crackers. I bet you’ll be making a batch of these regularly once you try them!

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Ingredients

200g fine semolina*
50ml olive oil
200ml just-boiled water
70g linseeds
70g pumpkin seeds

For the everything bagel mix:
2 tsp poppy seeds
3 tsp sesame seeds
3 tsp black sesame seeds
2 tsp dried garlic granules
2 tbsp crispy onions
1 tsp salt
pepper

Method

Makes 60 crackers (2 baking sheets)

Preheat the oven to 150°C fan.

Mix all the ingredients for the everything bagel seasoning in a little bowl and set aside.

Put the semolina, linseeds and pumpkin seeds in a bowl. Add the olive oil and hot water and stir until you get a dough. Add the everything bagel seasoning and mix so that everything is evenly distributed in the dough.

Lay out a piece of baking paper and put the dough on it. Top with a second piece of baking paper and roll the dough out as thinly as possible.

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

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

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

These will keep in a tin for at least 2 weeks.

*It is important you use fine semolina, which looks like flour. If it’s slightly grainy, the dough won’t come together. A friend made these with grainy semolina and the crackers actually turned out well, but it didn’t become a proper dough – so in that case just pat the mix down on a piece of baking paper and roll out as best as you can. It should be fine but won’t be as neat as the crackers made with fine semolina.

TIP: You can swap the semolina for fine polenta. And feel free to experiment with other flavours, f.ex. adding rosemary or curry powder to the mix.