I have the most delightful snack to tell you about today!

These homemade Everything Gruyere Crackers are a revelation. They’re so much easier than I thought they would be to make, taste like a fancy Cheez-It (which, if you didn’t know, is my number one snack of all time), and look cute to boot.

They feature nutty, rich gruyere cheese and everything bagel seasoning. Talk about a power couple of flavor!

These little cheesy crunchy bites would make for the perfect New Year’s Eve munch. They go with everything and still have an elevated, slightly fancy flair to them because of the flavors. Perfect for ringing in a new year!

Let’s talk about how we make these crunchy cuties.

Ingredients You Need for Everything Gruyere Crackers:

Gruyere cheese
All-purpose flour
Everything bagel seasoning
Cornstarch
Kosher salt
Black pepper
Unsalted butter
Cold water

How to Make Everything Gruyere Crackers:

Making homemade crackers may seem intimidating, but it’s probably a lot easier than you think. Thanks to the food processor!
To start, combine the cheese, flour, everything seasoning, cornstarch, salt, and pepper in the bowl of a food processor.
Pulse the machine a few times to combine the ingredients.
Add in cold butter (it must be cold!) and pulse the machine until the mixture resembles wet sand.
Add water, a tablespoon at a time, and pulse until the mixture is crumbly and clumps together. Pulse until it just combines and holds together when you gently pinch it between your fingers.
Transfer the dough to a lightly floured surface and divide it in half.
Pat each half into a square and wrap the dough squares in plastic wrap.
Refrigerate for at least 45 minutes or until the dough is firm and thoroughly chilled.
Roll out each dough square into a 10-inch square that is roughly ¼-inch thick. Cut the dough into squares using a pastry cutter, pizza cutter, or even a sharp knife.
Transfer the crackers to baking sheets lined with parchment paper and poke holes in the centers with a thick toothpick or skewer.
Sprinkle the crackers lightly with more everything seasoning.
Bake the crackers for 15-18 minutes, or until lightly golden brown around the edges.
Remove from the oven and allow the crackers to cool completely on the baking sheet.

Tips & Tricks for Making Everything Gruyere Crackers:

Ensure your butter is cold. I like to cut up the butter first thing and put it in the fridge or freezer while I get everything else set up. Cold butter ensures flaky, crispy crackers.
Don’t overwork the dough. This is why pulsing your machine, rather than just running it straight through, is important. It quickly and lightly incorporates your ingredients without overmixing them. Overmixing leads to a tight, tough dough, which in turn, leads to dense crackers. The less you work it, the better!
Allow for adequate chilling time of the dough. Working with cold dough is not only easier, but it will ensure the right texture of the crackers after baking. They will hold their shape better and puff up ever so slightly for that ideal light and crunchy texture we all know and love about crackers.
The dough can be prepped ahead of time. You can prepare the dough and keep it in the fridge for up to a week before rolling out and using. It also can be frozen if well wrapped for up to 3 months. Defrost the dough in the fridge thoroughly before attempting to roll it out.
These crackers are best enjoyed within a day or two of making them, but keeping them in an airtight container will keep them fresh for several days.

These little bites of cheesy, nutty, salty heaven are everything I need to say farewell to another year and to usher in a new one. They’re light enough to be enjoyed with a glass of bubbly and rich enough to hold up to a glass of red wine. They’d be delightful on a cheeseboard or snack platter, too.

My favorite way to enjoy them, though, is by the handful. Straight into my mouth.

I hope you try these Everything Gruyere Crackers! They’re addictingly delicious.