Have your tastes changed over the years?

My favorite bagel used to be the Egg Bagel. It’s possible that you haven’t even heard of this variety – they are yellow (sometimes, almost unnaturally so), and for some reason kosher salami on an egg bagel (with NO toppings) was my thing for a long time. I mean, I wouldn’t turn it down now, but it used to be my primary/only bagel order.

I’m on a little Everything Bagel kick now. I do love my garlic, onion, and salt.

I don’t know exactly what nudged me away from enjoying Everything Bagels when I was younger, but I can think of a few possibilities. The strong smell. The greasy texture when they are not completely fresh (note: this may just be my perception, but it’s a strong memory!). How the toppings and very essence get on everything, and they need to be wrapped separately. The strong flavors. Inconsistent “things”* and ratio of said things making up the “Everything.” Honestly, the individual taste of probably 75% of these “things.” And so on. {*Just realized that my “Everything Bagels” used in this delicious post only have poppy seeds and sesame seeds! I am sprinkling some of this concoction in there next time, for sure. Is it possible that recipe will get even better??}

I found a solution though.

Making the seasoning myself.

I found many recipes online for “Everything Bagel” Seasoning, but they all had twice as much of the components I don’t prefer (poppy seeds and sesame seeds), and skimped on my faves (dried minced onion and dried minced garlic). So I adjusted the ratio. That’s the beauty of making your own seasoning: you can control exactly what is in it. And I had some black lava sea salt, from a very thoughtful gift a while back. Perfect for this mixture! (No need to rush out and buy black sea salt; white sea salt works just as well, of course.)

I have approximately one zillion herbs and spices (barely an exaggeration), but I discovered a new one in making this recipe(!). Dried minced garlic, why have I not needed you until now? Don’t get too comfy, I imagine I will find other uses for you asap.

I have a little tupperware of this “Everything Bagel” Seasoning out on my counter, mixed and ready to go, because I’m finding more and more that I like to use it with, and when it’s out, that is easier to explore. I like to sprinkle a bit on a cream-cheesed or buttered bagel, or straight on smoked salmon, to get the flavor palette without the carbs.

Two entertaining recs for you:

Make cream cheese balls with a small cookie scoop, and roll the cream cheese balls in a small bowl of this seasoning, like so:

Set them out on a plate at brunch and let guests make their own everything-concoction. This may help keep any mess made by the seeds to a minimum – they will already be adhered to the cream cheese.

Or make a little (or big!) plate with all your favorite toppings, so guests can assemble their own. Bonus! Smoked salmon is quite easy to form into fun shapes for next-level presentation.

"Everything Bagel" Seasoning

 

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Prep time

2 mins

Total time

2 mins

 

Author: myutensilcrock.com

Serves: .25 cups

Ingredients

For the Seasoning:

• 1 T poppy seeds
• 1 T sesame seeds
• 1 T dried minced onion
• 1 T dried minced garlic
• .5 T - 1 T large-flake sea salt
  

Goes really well with a smoked salmon plate:

• bagels
• smoked salmon
• tomato
• seedless cucumber
• red onion
• capers
• chives
  

Instructions

1. Mix the ingredients in a small, airtight container. Keep the container on your counter or with your spices, and use any time you need a little flavor. This seasoning is perfect sprinkled on a bagel with cream cheese.
2. Up your no-cook brunch game with a great smoked salmon plate, an easy way to impress! Set out toppings like thinly-sliced tomatoes, seedless cucumber, and red onion. Add some capers and snipped chives for good measure. Let everyone build their own!

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