Everything Cracker Recipe 20 crackers 30 min prep time 45 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* These versatile crackers from Brett Braley are a delicious addition to a cheeseboard or for snack time. The fresh goat cheese adds to the depth of flavor of these crackers and makes a super forgiving dough that's easy to work with. Ingredients1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoon olive oil 1/3 cup cold water 4 ounces Vermont Creamery Classic Goat Cheese Everything Bagel Seasoning Get Ingredients Directions STEP 1 Preheat oven to 450°F. STEP 2 Line a baking sheet with parchment paper or a Silpat. STEP 3 In a mixer or food processor (or by hand!), mix all ingredients, except for the everything bagel seasoning, until the dough comes together. STEP 4 Let sit for five minutes. STEP 5 Flour a work surface and roll out dough about 1/8-1/4". (see note below) STEP 6 Sprinkle Everything Bagel seasoning over the top of the cracker dough. Use as much as you want! STEP 7 Pat or gently roll the seasoning into the dough. STEP 8 Cut dough with a pizza cutter into rectangles. STEP 9 Transfer to prepared baking sheet and poke crackers with fork tines. STEP 10 Bake for around 12 minutes or until edges are crispy. STEP 11 Note: This recipe is extremely forgiving. You can make them a little thicker, a little thinner. You can add herbs to the dough or another seasoning on top. You can over bake a little or under bake a little. You can even double the batch. It's very versatile! Fig + Bleu Fig + Bleu Brett F. Braley is a baker, writer, and farmer living in rural Pennsylvania with three dogs and a flock of chickens. Brett's work centers on American desserts, influenced by his Midwestern roots and European interests. You can find his website here, as well as his Instagram and Twitter. Related Recipes Honeyed Goat Cheese with Herbs Go for Goat! A horizontal Tasting of Goat Cheeses Tall, Dark & Handsome Vermont & Chill Festive Cheese Balls White Prosciutto Flatbread With Arugula and Mascarpone