We can honestly tell you that this is one of the easiest things you can make—and then sprinkle it on everything. Just salty enough, with a garlic and onion kick that makes everything savory that much better. One of our favorite ways to use it is in this extraordinary No-knead Everything Bagel Bread. Why just sprinkle it on top when you can have it in every bite?–Jenny Latreille

CAN I MAKE SUBSTITUTIONS IN THIS EVERYTHING BAGEL SEASONING?

No! Don’t even think about using granulated garlic or just regular old table salt. And let us tell you why—a mixture that’s made to be sprinkled on everything (and trust us, that’s how much you’re going to use it) needs to be a similar size. Otherwise, you’re going to end up with the smaller bits falling to the bottom of the container and you won’t get a consistent mixture of topping, making it not-quite-everything-bagel seasoning. And who wants that?

A bowl of everything bagel seasoning with some scattered around it.

Everything Bagel Seasoning

5 / 2 votes
This seasoning mix with its jumble of poppy seeds, black and white sesame seeds, dried minced onion and garlic, and sea salt is your secret weapon. It's easy to make, easier to use, and definitely easiest to take credit for when your family and guests want the recipe.
David Leite
CourseCondiments
CuisineAmerican
Servings8 tablespoons | 1/2 cup
Calories43 kcal
Prep Time5 minutes
Total Time5 minutes

Ingredients 

Instructions 

  • In a small container or jar with a lid, combine all of the ingredients and stir to combine. Use immediately or cover and store at room temperature for up to 1 month.

Nutrition

Serving: 1 tablespoonCalories: 43 kcalCarbohydrates: 4 gProtein: 1 gFat: 2 gSaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 584 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 David Leite. Photos © 2021 David Leite. All rights reserved.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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