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The snack you will never stop eating.
Prepare yourself. These are not the pale, cardboard squares that pass for crackers in the supermarket aisle. These are roasted garlic and herb sourdough crackers — hand-crafted in small batches by Cotton Moon Farms using their own wild sourdough starter, unbleached flour, good olive oil, slow-roasted garlic, and a generous handful of fresh herbs. No artificial flavors. No mystery oils. No preservatives. Just real ingredients, real fermentation, and the kind of deeply satisfying crunch that makes an entire room go quiet the moment the bag is opened.
The Look
These crackers are rustic and beautiful in the most honest way. Each one is slightly different — irregular in shape, hand-cut or roughly broken into shards that range from delicate and thin to satisfyingly thick — because they were made by human hands, not a machine. The surface is golden and blistered, scattered with visible flecks of deep green herbs — rosemary, thyme, perhaps a whisper of oregano — and studded with tiny caramelized bits of roasted garlic that have turned a rich, toasty amber in the oven. A scattering of flaky sea salt catches the light across the surface like tiny diamonds. They look like something you'd find on a carefully curated charcuterie board at a very good dinner party — because that is exactly where they belong.
The Aroma
Open the bag and brace yourself, because the aroma is absolutely stunning. The warm, yeasty tang of sourdough hits first — familiar and comforting and deeply appetizing. Then comes the garlic — not raw and sharp, but slow-roasted into something sweet, mellow, and almost nutty, its harsh edges completely transformed by the oven into a rich, caramelized depth that perfumes the air around you. The herbs follow close behind — bright, piney rosemary and earthy thyme weaving through the garlic like a garden in full bloom. Underneath it all, a warm thread of good olive oil, toasty and grassy and rich.
It smells like the best kitchen you've ever walked into. It smells like someone who really knows what they're doing.
The Crunch
Oh, the crunch. THE CRUNCH. This is what separates these crackers from everything else in the known universe. The long fermentation of the sourdough starter creates a cracker that is shatteringly crisp — not the soft, yielding snap of a commercial cracker, but a full, resonant, deeply satisfying crack that you feel in your jaw and hear across the room. It is the kind of crunch that makes people look up from their conversations. The kind of crunch that is, frankly, a little bit thrilling.
And yet, despite that magnificent crispness, there is a subtle chewiness lurking just beneath — a ghost of the bread this dough once aspired to be, a reminder that real fermentation creates real texture in ways that no shortcut can replicate.
The Flavor
This is where these crackers become genuinely dangerous to have in the house. The flavor is layered and complex and completely addictive:
It opens with the bright, tangy snap of wild sourdough fermentation — that clean, lively sourness that wakes up the palate and makes everything that follows taste more vivid. Then the roasted garlic blooms — sweet and deep and savory, with none of the harshness of raw garlic, just pure, mellow, caramelized allium richness that coats the tongue in the most wonderful way. The herbs arrive next — rosemary's piney, resinous brightness cutting through the richness, thyme adding a gentle earthiness, the two of them together creating an herbal complexity that feels almost Mediterranean, almost like sunshine and stone walls and a table set outdoors.
The olive oil binds it all together, adding a fruity, grassy richness that lingers on the finish. And then — just when you think the flavor has reached its peak — the flaky sea salt detonates on the tip of your tongue in a tiny, perfect burst that amplifies every single flavor beneath it and sends you immediately reaching for another cracker.
You will eat more of these than you intended. This is not a warning. This is a promise.
What to Pair Them With
These crackers are magnificent on their own — but pair them thoughtfully and they become the centerpiece of any spread:
🧀 Aged sharp cheddar — the bold, crystalline bite of a good aged cheddar against the garlicky, herby cracker is a combination of almost aggressive deliciousness
🫙 Whipped ricotta with lemon zest — the cool, creamy ricotta is a perfect foil for the cracker's intensity, and the lemon echoes the sourdough tang beautifully
🍯 The bakery's honey butter — sweet against savory, rich against crisp — an unexpected pairing that is absolutely revelatory
🫒 A good tapenade or olive spread — the Mediterranean flavors of the cracker and the olives speak the same language fluently
🥑 Fresh guacamole — the roasted garlic in the cracker does half the work for you, and the crunch holds up magnificently against the weight of the avocado
🍷 A glass of dry white wine or a bold red — these crackers were practically designed to sit beside a glass of something good
🧄 A whole roasted garlic bulb and soft brie — lean into the garlic theme completely and create something that will make your guests weep with happiness
🥣 Alongside a bowl of tomato soup — forget the grilled cheese. These crackers, dunked briefly into a rich, velvety tomato bisque, are a revelation
Why They're Special
Most crackers are an afterthought — a neutral vehicle for toppings, designed to stay out of the way. These crackers refuse to stay out of the way. They have a point of view. They have character. They were born from the same wild, living starter that makes the bakery's sourdough loaves so extraordinary, which means they carry within them all the complexity and depth that only true fermentation can create.
The garlic was roasted low and slow until every sharp, pungent edge was transformed into pure, sweet, nutty richness. The herbs were chosen with care and added with a generous hand. The olive oil is the good stuff — the kind that actually tastes like olives. The sea salt is flaky and mineral and real.
Every single decision, from the fermentation time to the thickness of the roll to the temperature of the oven, was made by someone who cares deeply about the end result. And the end result is a cracker that is bold enough to stand alone, versatile enough to complement anything, and delicious enough to disappear from the bowl before the party has even properly started.
Buy three bags. One for the party, one for the car, and one to hide at home for yourself.
The cracker that has absolutely no business being this good.
Just when you thought the roasted garlic and herb sourdough crackers had set an unbeatable standard, Cotton Moon Farms went and did this. Meet the everything bagel sourdough cracker — a magnificent collision of two of the greatest food inventions in human history, united on a single, impossibly delicious crispy canvas. Built on the same wild-fermented sourdough base that makes everything this bakery touches extraordinary, then buried — and we mean buried — under a recklessly generous blanket of everything bagel seasoning: toasted sesame seeds, poppy seeds, dried garlic, dried onion, and flaky sea salt, all pressed lovingly into the dough before it hits the oven. No artificial flavors. No shortcuts. No apologies. Just pure, unadulterated, everything-bagel-meets-sourdough perfection in every single bite.
The Look
These crackers arrive looking like they were dressed for a special occasion — and they were. The surface is an extraordinary mosaic of black and white sesame seeds, slate-blue poppy seeds, golden dried garlic flakes, and pale dried onion — so densely and generously applied that you can barely see the cracker beneath. They are spectacular to look at, the kind of snack that makes people stop mid-conversation and say "wait, what are those?" the moment they hit the table.
The base cracker beneath all that glorious seasoning is deep golden and blistered from the oven's heat — irregular in shape, slightly rustic, each one unique in the way that only handmade things can be. Some pieces are thin and almost translucent at the edges, shattering at the lightest touch. Others are thicker, with a more substantial bite. The sesame seeds are toasted to a perfect nutty bronze, the poppy seeds dark and dramatic, the garlic flakes caramelized to a rich amber at the edges where the oven's heat caught them just right.
They look like the most exciting thing on any charcuterie board. Because they are.
The Aroma
Tear open the bag and prepare for an olfactory experience that is nothing short of magnificent. The first wave is pure, warm toasted sesame — rich, nutty, and deeply savory, the kind of aroma that triggers an immediate, involuntary Pavlovian response in anyone who has ever loved a good bagel. Right behind it comes the roasted garlic and onion — caramelized and sweet and deeply savory all at once, filling the air with that irresistible everything-bagel perfume that is one of the great comfort aromas of our time.
Threading through it all is the wild sourdough tang — warm, yeasty, and slightly sour — grounding all that bold seasoning with a fermented depth that elevates the whole experience from mere snack to something genuinely complex and compelling. And underneath everything, a warm, toasty base note from the oven — the smell of something that was made with real heat and real care.
It smells like a great New York bagel shop and a great artisan bakery somehow occupying the same space at the same time. It smells absolutely incredible.
The Crunch
If the roasted garlic and herb crackers had a legendary crunch, these crackers have a crunch that is in an entirely different category. The dense coating of seeds pressed into the surface creates a cracker that shatters in a way that is almost theatrical — a sharp, explosive crack followed by a cascade of toasted sesame and poppy seeds that scatter with gleeful abandon. The seeds add not just flavor but texture upon texture — the crispness of the cracker itself, the slight give of the toasted sesame, the tiny pop of the poppy seeds, all layered together into a textural experience that is genuinely thrilling to eat.
It is loud. It is dramatic. It is completely and utterly satisfying in a way that is almost primal. This is a cracker that demands to be noticed.
The Flavor
Buckle up. The flavor of these crackers is a full sensory event from the very first bite to the very last lingering finish, and it unfolds in glorious, overlapping waves:
It begins with the sourdough — that bright, clean, wild-fermented tang that snaps the palate to attention and sets the stage for everything that follows. Then, almost simultaneously, the toasted sesame arrives in force — warm, nutty, rich, and deeply savory, coating the tongue in a flavor that is at once familiar and deeply satisfying. The poppy seeds add a subtle, earthy bitterness — barely perceptible on its own, but essential to the overall balance, the way a bass note is essential to a chord.
Then comes the dried garlic — not the sharp, raw bite of fresh garlic, but something slower and sweeter and more complex, caramelized by the oven into a mellow, savory depth that blooms across the back of the palate. The dried onion follows — sweet and savory and slightly smoky, adding a gentle allium warmth that wraps around the garlic and the sesame and ties the whole flavor profile together.
And then — the flaky sea salt. Scattered across the surface in generous, irregular crystals, it detonates in tiny bursts of pure mineral intensity that amplify every single flavor beneath it, making the sesame nuttier, the garlic sweeter, the sourdough tangier, the onion more savory. It is the final flourish that transforms a great cracker into an absolutely unforgettable one.
The finish is long and warm and deeply savory, with that lingering toasted sesame richness that stays with you well after the cracker is gone — which, frankly, only makes you want another one immediately.
What to Pair Them With
These crackers are so boldly flavored and so magnificently complete that they are genuinely spectacular eaten completely plain. But if you want to build something truly special around them:
🧀 Cream cheese — plain, whipped, or scallion — this is the everything bagel's natural soulmate and the pairing needs no further justification. It is simply, perfectly, obviously right.
🐟 Smoked salmon with capers and thinly sliced red onion — lean fully into the bagel heritage and create a bite that is pure New York deli magic on a cracker
🥑 Smashed avocado with a squeeze of lemon — the creamy, rich avocado against the bold, crunchy, seed-laden cracker is a combination of textures and flavors that is deeply, deeply satisfying
🧅 French onion dip — the onion in the seasoning and the onion in the dip create a harmonious, savory echo that is completely addictive
🫙 Everything bagel hummus — double down on the everything bagel theme with reckless abandon and zero regrets
🥚 Soft scrambled eggs — pile them gently onto a cracker and experience what breakfast was always meant to be
🍯 Honey and brie — sweet against savory, creamy against crunchy, the honey cutting through the bold seasoning in the most unexpected and wonderful way
🧄 Whipped feta with roasted cherry tomatoes — the salty, tangy feta mirrors the sourdough's acidity while the sweet tomatoes balance the bold seasoning beautifully
🍷 A cold, crisp lager or a dry sparkling wine — the bubbles cut through the richness of the seeds and the savory depth of the seasoning like a dream
Why They're Special
The everything bagel seasoning blend is one of those rare culinary inventions that seems almost too good to be true — a combination so perfectly calibrated, so instinctively right, that it feels like it has always existed and always should. But here, pressed into a wild-fermented sourdough cracker and sent through a hot oven, it becomes something even greater than its already legendary self.
The sourdough fermentation adds a tangy complexity that plain bagel dough never has. The long, slow proof gives the cracker a depth of flavor that you simply cannot achieve with commercial yeast or a quick mix. The wild starter's acidity brightens and sharpens the savory seasoning, making the garlic more vivid, the onion more complex, the sesame more nuanced.
And because the bakery uses real, quality ingredients — good sesame seeds that were actually toasted, real dried garlic and onion with genuine flavor, poppy seeds that are fresh and fragrant, sea salt that is actually flaky and mineral — every element of the seasoning tastes like what it actually is, not a processed approximation of it.
The result is a cracker that manages to be simultaneously nostalgic and exciting — it tastes like the best bagel you ever had, but also like something entirely new. It is comfort food elevated to craft. It is a snack that makes people stop, look down at what they're eating, and say, with genuine wonder and a slight note of alarm:
"I cannot stop eating these."
You will need more bags than you think. You always do.
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