14 Cup Homemade Everything Bagel Chex Mix Crave

Oh my goodness, you know that incredible, savory, almost impossibly delicious flavor you get from a fresh everything bagel? That perfect mix of garlic, onion, poppy, and sesame seeds? Well, I figured out how to bottle that magic into the crunchiest snack imaginable! Seriously, the first time I made this batch of Homemade Everything Bagel Chex Mix, my family devoured half of it before it was even cool. It’s so simple—just throwing things on a sheet pan, really—but it tastes like you spent hours fussing over it. This baked, savory delight is hands-down my favorite thing to serve when people drop by unexpectedly. Forget those stale grocery store canisters; we’re making the real deal here.

Why This Homemade Everything Bagel Chex Mix is Your New Go-To Snack

Listen, you need this mix in your life, trust me. It hits every single craving you didn’t even know you had! When I say easy, I mean it. We’re talking about 10 minutes of prep time, tops. How great is that for busy weeknights or when you suddenly realize you need an appetizer for game day?

This is the snack that disappears first at every party. It’s that perfect, addictive crunch that makes you grab another handful even when your fingers are covered in savory goodness. And the customization? Amazing! You can tailor the crunch exactly how you like it.

• Super fast prep time—you’re ready to bake in minutes!
• Unbelievably savory flavor profile that mimics your favorite bagel to perfection.
• It’s sturdy! Great for packing into lunchboxes or taking to gatherings.
• You control the crunch factor, blending in more chips or fewer nuts if you prefer.

If you’re looking for more delicious snack ideas, check out all my fun stuff over in the Snacks & Treats section!

Gathering Ingredients for the Best Homemade Everything Bagel Chex Mix

Okay, the ingredient list looks long, but honestly, it’s mostly just pouring things into a bowl! The secret to that amazing, authentic taste lies in getting the balance right between the base crunch and the savory seasoning layer. Don’t skimp on that butter, either—it’s what helps everything bake up perfectly crisp and holds all those lovely flavors.

The Cereal and Crunch Base

You need 12 cups of cereal here, and I use a mix! I grab equal parts Rice Chex, Corn Chex, and Wheat Chex for the best texture, but use whatever you have on hand; they all work great. Then, toss in 1 cup of pretzels—I like the little twists—and 1 cup of those crunchy bagel chips. If you don’t have bagel chips, just break up some thin crackers, but the chips really lean into that bagel flavor. Finally, about 1/2 cup of mixed nuts goes in. I usually use raw pecans or walnuts because they toast up so nicely in the oven with the rest of the mix.

The Savory Butter Coating Mixture

This is where the magic starts to happen before it even hits the oven. You need 1/2 cup (that’s one whole stick!) of unsalted butter, and it absolutely has to be melted smoothly. Whisk that melted butter together with 2 tablespoons of Worcestershire sauce—this adds a deep, earthy punch you can’t skip. Then, it’s the spices: 1 1/2 teaspoons of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of dried dill weed, and 1 1/2 teaspoons of coarse salt. Whisk it all until it looks like a beautiful, slightly dark liquid. Be generous with the salt!

The Essential Everything Bagel Seasoning

This is the star, obviously! You need 2 full tablespoons of everything bagel seasoning. This is the ingredient that pushes this mix from ‘good snack’ to ‘I can’t stop eating this’ territory. If you find that your favorite brand is a little light on the sesame seeds, you can always mix in an extra teaspoon of sesame seeds or some dried minced garlic to boost it up. If you ever run out, just make sure you have lots of sesame seeds, poppy seeds, dried garlic, dried onion, and a little coarse salt—it’s easy to whip up your own batch!

Step-by-Step Instructions for Perfect Homemade Everything Bagel Chex Mix

This is where we turn those glorious ingredients into that incredible crunch. The key to this whole recipe, honestly, is keeping the temperature low in the oven. We aren’t trying to aggressively toast these; we’re gently drying them out so they stay crisp for days. Trust me on the 250 degrees F setting—it makes all the difference in achieving that perfect, light snap rather than a hard bake.

Preparation and Combining Dry Ingredients

First things first, get your oven warmed up to 250 degrees F. You don’t want it roaring hot! While it’s heating up, grab a baking sheet—a big one—and line it with parchment paper. Using parchment is optional, but it makes cleanup so much easier when you’re dealing with melted everything seasoning residue. In the absolute biggest bowl you own, combine the 12 cups of Chex cereal, your pretzels, your bagel chips, and those nuts. Just give it a quick stir with your hand to make sure they are all mixed up before we introduce the wet stuff.

Creating and Applying the Butter Sauce

Remember that savory butter mixture we whisked up earlier? It’s time to use it! Slowly pour that melted butter mixture evenly over your dry ingredients in the big bowl. Now, this takes a little patience, but don’t just dump it and shake the bowl! Gently toss everything around using a spatula or even your clean hands. You want every cereal piece, every pretzel, and every chip to get just a thin, shiny coat of that buttery, savory goodness. If you see clumps, gently pull them apart while tossing.

The Two-Stage Baking Process for Homemade Everything Bagel Chex Mix

Spread the coated mix out onto your lined baking sheet. Make sure it’s in a nice, single layer as much as possible; that helps everything bake evenly. Slide it into the oven for 15 minutes. When those 15 minutes are up, pull the tray out—be careful, it’s hot! Now for the crucial part: Immediately sprinkle all 2 tablespoons of that wonderful everything bagel seasoning right over the hot mix. Toss it gently right there on the sheet to distribute that amazing seasoning perfectly. Then, put it back in the oven for the final 15 minutes. This two-stage method locks in the deep flavor from the Worcestershire wash and then blasts the surface with the fresh seasoning flavor.

If you want to see my standard recipe structure for Chex mix, check out this other recipe guide, which lays out the basic structure!

Cooling and Storing Your Homemade Everything Bagel Chex Mix

Once those final 15 minutes are up, take the tray out and just let it sit there! Do not touch it! The key to achieving that absolute, shatteringly crisp texture is letting it cool down completely on that baking sheet. If you try to seal it up while it’s still warm even a little bit, you’re going to trap steam, and you’ll get soggy snack mix—and we can’t have that! Once it’s totally cool to the touch, transfer your incredible Homemade Everything Bagel Chex Mix to an airtight container. It should easily last up to a week at room temperature, but honestly, I doubt it’ll last past game day.

Tips for Success with Your Homemade Everything Bagel Chex Mix

I’ve learned a few things the hard way making this snack mix over the years—mostly involving burnt garlic smell and having to start over! The biggest thing I can share is to really respect that low oven temperature. 250 degrees F sounds slow, but it’s essential! If you crank that heat up too high because you’re hungry, the butter mixture will burn before the cereal even starts to dry out and crisp up. You want a gentle, slow bake, not a fast roast.

Another little trick I use relates to the salt and seasoning. The recipe calls for 1 1/2 teaspoons of coarse salt in the butter mixture, but then we add the Everything Bagel Seasoning later, which already has salt in it. I usually start with just 1 teaspoon of that coarse salt in the butter base. Then, after I toss the mix with the seasoning during the middle step, I taste a small, cool piece (once it’s safe!) and adjust if needed. Sometimes the bagel seasoning jar is saltier than others, and you don’t want to overshoot it.

Also, remember what I said about cooling? It’s worth repeating! Don’t cheat the cooling step. If you rush it, the steam gets trapped, and boom—no more crunch. I actually find the mix tastes *better* the next day once all those savory fats have firmed up properly in the air. Patience really is the final ingredient in a perfect Homemade Everything Bagel Chex Mix!

Variations on the Homemade Everything Bagel Chex Mix Flavor

This base recipe for Homemade Everything Bagel Chex Mix is so good, but sometimes I just need to switch things up, you know? That’s the fun of making your own snacks—you get to be the flavor mad scientist! It’s so easy to kick the savory level up a notch or introduce a little surprise heat. Don’t feel locked into just the classic flavor profile; feel free to experiment with the additions!

The simplest way to change things up is by swapping out components in the dry mix. If you’re bored with standard pretzels, try mixing in some little sesame sticks or even some crunchy chow mein noodles—just keep the volume roughly the same so you don’t throw off the coating!

If you’re looking for ideas on creating amazing flavor pairings for this mix, check out some of my favorite savory additions over in the Sides & Sauces guide. Sometimes the right dip makes everything better!

Here are a few of my absolute favorite ways I’ve tweaked this recipe when I’m feeling ambitious:

• For a Spicy Kick: Add about 1/2 teaspoon of cayenne pepper right into the melted butter mixture before you coat everything. Don’t go overboard, but that little bit of heat really pops against the garlic and onion powder.
• Cheesier Crunch: Add 1/4 cup of finely grated Parmesan cheese to the dry mix *before* you toss it with the butter. Toss it super well! The cheese melts slightly during the bake and adds this wonderful salty, sharp layer.
• Herby Upgrade: I sometimes double the dried dill weed if I’m in a savory mood, or I’ll add 1 teaspoon of dried oregano. It gives it a slightly more Mediterranean vibe while still fitting the savory profile perfectly.
• Smoky Flavor: Try swapping out the salt in the butter base for smoked paprika and a touch less regular salt. It gives the whole mix a wonderful background warmth.

Remember, since we are baking this so slowly at 250 degrees, any dried herb or spice you introduce will bake right onto the cereal without burning, which is why this low-and-slow method is so fantastic for experimenting!

Serving Suggestions for Homemade Everything Bagel Chex Mix

Since this recipe makes about 14 cups of pure snacking heaven, you are definitely going to need some ideas for when and how to serve this Homemade Everything Bagel Chex Mix! Honestly, it’s great all by itself, standing tall and proud as the star of the snack table. You don’t need anything else when you have that perfect combination of salty, garlicky, oniony crunch.

However, if you want to elevate the situation even further—say, for a big gathering or a holiday party—pairing it with the right dips is a game-changer. Because the flavor profile is so strongly savory and earthy, you need something cool and creamy to balance it out. Think about a tangy cream cheese dip or maybe even a smoked salmon spread if you really want to lean into that bagel vibe!

If you’re looking for seriously addicting dip recipes that go perfectly with this mix, I have some tried-and-true favorites over in my guide to Addicting Dips. Seriously, grab a bowl of that spicy ranch dip and pile on this Chex Mix!

Here are the best times I’ve put this snack out for people:

• Game Day Central: It’s non-greasy enough that people can grab handfuls without messing up their jerseys (or remotes!). It lasts all afternoon, too, which is a huge win.
• Holiday Appetizer Platters: Mix it up with some plain pretzels and maybe some caramel corn, and it instantly adds texture and savory balance to your holiday spread. People always ask for the recipe for this one first!
• Movie Night Upgrade: Forget the popcorn! When we settle in for a long movie marathon, a giant tub of this Homemade Everything Bagel Chex Mix makes everything better.
• Road Trip Snack: Since it stores so well in an airtight container, I always make a double batch when we head out on a long drive. It’s better than any gas station junk food, hands down.

Just remember that 14-cup yield is generous, but trust me, you’ll want leftovers!

Frequently Asked Questions About Homemade Everything Bagel Chex Mix

It’s so common for people to have little questions when they first try a new snack mix recipe, especially one this specific! Don’t worry if you’re wondering about ingredient swaps or storage—I’ve answered the most common things I hear when sharing this Homemade Everything Bagel Chex Mix. Let’s get those last few details figured out so your batch comes out perfect!

Can I make this Homemade Everything Bagel Chex Mix without butter?

That’s a fair question, especially if you’re working with dietary restrictions! The butter is really crucial here, though. It’s what helps the Worcestershire and spices cling beautifully to the cereal and it gives it that wonderful richness as it bakes low and slow. If you absolutely must substitute, you could try using a neutral oil, like canola or refined coconut oil, but use slightly less—maybe 6 tablespoons instead of the full stick of butter. Just know that it won’t quite have the same luxurious mouthfeel, and the final texture might be a little drier because oil doesn’t emulsify quite like softened/melted butter does. It’ll still be tasty, but it won’t be *the* absolute best texture we’re aiming for!

How do I keep my Homemade Everything Bagel Chex Mix crispy?

Ah, the eternal battle against sogginess! This is all about temperature control and cooling time, like I mentioned before. The absolute non-negotiable is keeping the oven temperature set at 250 degrees F. If you bake it too hot, the outside burns before the moisture fully evaporates from the inside of the pieces. Once it’s done baking, you must let it cool completely—and I mean completely—on that baking sheet. If you can still feel any warmth when you touch it, wait longer! Then, store it in a truly airtight container. If you use a container that isn’t perfectly sealed, that ambient moisture will sneak in and soften your beautiful crunchy mix right up.

What is the best type of Chex cereal to use for this snack mix?

You’re in luck because this recipe is super forgiving when it comes to the cereal base! The original recipe calls for 12 cups total, and I suggest mixing Rice Chex, Corn Chex, and Wheat Chex. Mixing them gives you different textures—the rice ones are crispier, while the corn ones tend to soak up the seasoning nicely. But truly, if you only have one kind? Go for it! If you have 12 cups of just Rice Chex, it’ll be fantastic. If you only have Wheat Chex, it’ll still be amazing. The Worcestershire and the everything bagel seasoning are so dominant that they make whatever cereal you choose taste like the best snack mix ever.

Nutritional Estimates for Homemade Everything Bagel Chex Mix

Now, I know some of you are tracking macros or watching how much salt is sneaking into your snacks, so I wanted to give you a rough idea of what’s in this addictive Homemade Everything Bagel Chex Mix. But, and this is important—please take these numbers with a grain of coarse salt yourself!

Since we are mixing twelve cups of things, and I use different brands of nuts and pretzels, these figures are just an estimate based on a standard 1 cup serving size. My method relies on using real butter and plenty of oil from the nuts, so the fat content is what it is—it’s what makes it so delicious, after all!

Here’s what you can generally expect per 1 cup serving:

• Calories: Around 180 calories. That’s pretty reasonable for a snack this satisfying!
• Fat: About 10 grams total. Remember, that’s coming from the butter and whatever nuts you toss in there—a lot of that is good fat, too!
• Carbohydrates: Roughly 20 grams. Mostly from the cereal and chips holding all that flavor.
• Protein: You get about 4 grams of protein, thanks mainly to the nuts and cereal base.

We didn’t add any straight sugar, so the 2 grams of sugar listed is mostly what naturally occurs in ingredients like the Worcestershire sauce. The sodium content is a little higher, sitting around 350mg for the serving, because, hello—we are using coarse salt and that beautiful everything bagel seasoning! If you’re watching your intake, just remember to go a little lighter on the added coarse salt in the butter base next time you make a batch. It’s all about what works for your kitchen!

Share Your Homemade Everything Bagel Chex Mix Creations

Whew! We’ve done it. You have officially unlocked the secret to the most addictive, savory, perfectly seasoned snack mix on the planet. Now that your kitchen smells amazing and you’ve got about 14 cups of glorious Homemade Everything Bagel Chex Mix cooling on the counter, I really want to hear what you thought!

Baking, especially snacking like this, is so much more fun when you can share the results. Did you try adding those smoky paprika notes I suggested? Or maybe you went completely rogue and crushed some rye chips into the base? Don’t keep those genius tweaks to yourself!

Please, please, please leave a comment below this post! Tell me how long it took your batch to disappear (I’m betting less than 24 hours!). I want to know if you’re giving it five stars or perhaps you have some other secret ingredient you think elevates the mix even further.

If you snap a picture of your huge pile of golden, seasoned goodness—maybe sitting next to a football or spread out during a holiday party—tag me on social media! Seeing your creations and knowing I helped bring a little bit of that everything bagel magic into your home makes all the recipe testing worthwhile.

If you have any specific questions that I somehow missed in the FAQ section, or if you just want to send a quick note about how much your family loved this recipe, you can always reach out directly through my contact page. happy snacking, and I can’t wait to read your reviews!

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