Introduction
Everyone has that one bagel order they never stray from. For me, it’s always an everything bagel—warm, chewy, and generously slathered with cream cheese. There’s something about that bold mix of garlic, onion, sesame, and poppy seeds that feels comforting and familiar all at once. It’s simple, satisfying, and never gets old.
Over the years, everything bagel seasoning has escaped the bakery and earned a permanent spot in home kitchens everywhere. Now you can find that savory blend right in the spice aisle, ready to sprinkle on just about anything. Once I started keeping a jar on hand, it quickly became one of those pantry staples I reached for again and again.
That’s how these Everything Bagel Bits were born. Crispy oyster crackers tossed in butter, coated in seasoning, and baked until golden, they’re impossible to stop snacking on. They’re perfect for family-friendly comfort food spreads, easy dinner recipe sides, or something crunchy to set out when slow cooker meals are doing the heavy lifting.
Why You’ll Love These Everything Bagel Bits
- Bold, savory everything bagel flavor in every bite
- Crunchy, buttery, and perfectly seasoned
- Made with simple pantry ingredients
- Quick to prepare and bake
- Budget-friendly snack or appetizer
- Great for parties, game days, and everyday snacking
Ingredients
- 1 (12 oz) box oyster crackers
- ¾ cup butter, melted
- ½ cup everything bagel seasoning
- ⅓ cup grated Parmesan cheese
How to Make Everything Bagel Bits
Step 1: Prep the Oven
Preheat oven to 300°F and line a baking sheet with parchment paper.
Step 2: Coat the Crackers
Add oyster crackers to a large bowl. Pour melted butter over the top and toss gently until evenly coated.
Step 3: Season
Sprinkle in everything bagel seasoning and grated Parmesan. Toss again until all crackers are well coated.
Step 4: Bake
Spread crackers evenly on the prepared baking sheet. Bake for 8–10 minutes, flipping halfway through, until lightly golden and fragrant.
Step 5: Cool & Store
Let crackers cool completely before transferring to an airtight container.
Tips for the Best Bagel Bits
- Toss gently to prevent cracker breakage
- Flip halfway for even browning
- Let cool fully before storing to maintain crispness
- Taste seasoning before baking and adjust if needed
- Use freshly grated Parmesan for the best flavor
Variations to Try
- Spicy Bagel Bits: Add crushed red pepper flakes
- Cheesy Boost: Mix in shredded cheddar before baking
- Garlic Lovers: Add garlic powder for extra punch
- Low-Sodium: Use reduced-salt seasoning and cheese
- Ranch Twist: Add a pinch of dry ranch seasoning
Frequently Asked Questions
1. Can I use a different type of cracker?
Yes, mini saltines or butter crackers work well.
2. Do these need refrigeration?
No, store at room temperature.
3. How long do they stay fresh?
Up to 7 days in an airtight container.
4. Can I make these ahead of time?
Yes, they’re perfect for make-ahead snacking.
5. Are they kid-friendly?
Yes, mild and crunchy, great for all ages.
6. Can I use homemade everything seasoning?
Absolutely, as long as the blend is balanced.
7. Will they get soggy?
Not if fully cooled before storing.
8. Can I double the recipe?
Yes, use two baking sheets and rotate during baking.
9. Are these good for parties?
Very—easy, shareable, and always popular.
10. What do they pair well with?
Soups, dips, and easy dinner recipes.
How to Serve
- As a crunchy snack bowl
- Alongside soups or slow cooker meals
- On appetizer boards with dips
- At parties or game nights
- As a savory after-school snack
Make-Ahead & Storage
Make Ahead:
Bake up to 3 days in advance.
Storage:
Keep in an airtight container at room temperature.
Refresh:
If needed, re-crisp in a 300°F oven for 3–4 minutes.
Conclusion
Everything Bagel Bits prove that big flavor doesn’t require complicated steps. With buttery crunch, bold seasoning, and endless versatility, they’re the kind of snack you’ll keep making again and again. Whether you’re serving them alongside family-friendly comfort food or enjoying them straight from the jar, these bites are always a hit.
