Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
In your large mixing bowl, combine the corn Chex cereal, rice Chex cereal, mini pretzels, unsalted shelled peanuts, bagel chips, sesame sticks, and white sesame seeds. Toss gently to distribute evenly.
In a small saucepan over medium heat, whisk together the vegetable oil, honey, sesame oil, soy sauce, gochugaru pepper flakes, garlic powder, onion powder, paprika, and kosher salt. Stir continuously until smooth and just bubbling, then remove from heat.
Pour the warm glaze over the dry mix in the bowl. Use a wooden spoon or spatula to toss everything thoroughly, coating every piece evenly.
Transfer the coated snack mix evenly onto the prepared baking sheet in a single layer. Bake for about 45 minutes, stirring every 15 minutes to crisp evenly without burning.
Remove from oven and let cool completely on the baking sheet; the mix will continue to crisp. Store in an airtight container for up to two weeks.
