In a small bowl, combine all of the bagel seasoning ingredients. Stir to combine. Store in a glass jar. This recipe yields approx. 1/4 cup.
Pie Crust (cracker dough)
In a large mixing bowl, combine the flour and 1 tablespoon bagel seasoning and stir to distribute the seasoning evenly in the flour. Add the cold, cubed butter and with a pastry cutter, cut the butter into the flour until the mixture resembles crumbs about the size of peas.
Add the ice water, starting with 2-3 tablespoons, and stir to incorporate. Continue adding the water just until the dough comes together. The dough should stick together when pinched between your fingers. Form the dough into a rectangular shape and wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
Preheat the oven to 425 degrees. Line two baking sheets with parchment paper. Set aside.
On a lightly floured surface, roll out the dough into a rectangular shape about 1/8 inch thick. Using a knife or pizza cutter, cut strips about one inch wide both horizontally and vertically to form squares. (This dough will yield approx. 45-50 crackers). Place the dough squares on the prepared baking sheets. Beat the egg with one tablespoon of water and brush the egg wash on the crackers and sprinkle with the bagel seasoning.
Bake for 15-17 minutes until golden brown. Remove from the oven and cool the crackers on the baking sheets. The crackers will continue to crisp up as they cool.
Scallion cream cheese
Add the room temperature cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Whip the cream cheese until smooth and fluffy. Add the cream and whip until well incorporated and desired consistency is achieved. Stir in the scallions.
Store in an airtight container in the refrigerator. Yields approx. one cup.