Everything Bagel Seasoning Recipe

I finally nailed a Diy Everything Bagel Seasoning that beats the jarred stuff and now I refuse to buy the original again.

I’m obsessed with this homemade copycat because it turns boring bread into something I actually look forward to. I love how crunchy sesame and poppy notes hit first, then that punch of dried minced garlic and a salty slap from flaky sea salt.

And the smell, intense and not twee. I sprinkle it on eggs, roasted veggies, even popcorn.

But mostly I crave the contrast of textures and that salty-garlicky bite. This is my go-to Diy Everything Bagel Seasoning and one of my favorite Spice Blends Recipes.

It makes plain meals feel slightly dangerous and exciting in the best way.

Ingredients

• Basically nutty crunch and slight toasty warmth, adds subtle sesame protein and texture.
• Plus bold speckles for color, a hint of bitter nuttiness and visual pop.
• Tiny crunchy pearls, nutty pop and a nice toothiness in every bite.
• It’s punchy and aromatic, gives savory backbone without fresh garlic fuss.
• Basically sweet onion flavor, chewy flecks that add depth and savory brightness.
• Plus crunchy salt bursts, balances everything and lets other bits sing.

Ingredient Quantities

• 2 tablespoons white sesame seeds, lightly toasted if you want
• 1 tablespoon black sesame seeds, optional but adds color
• 2 tablespoons poppy seeds
• 1 tablespoon dried minced garlic
• 1 tablespoon dried minced onion
• 1 tablespoon flaky sea salt or coarse kosher salt, adjust to taste

How to Make this

1. Lightly toast the white sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until they smell nutty; let them cool. You can skip toasting if you’re in a hurry.

2. Combine the cooled white sesame seeds, black sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky sea salt in a small bowl.

3. If you want a finer texture that sticks better to bagels or avocado, pulse the mixture 2 or 3 times in a mini food processor or use a mortar and pestle. Don’t overdo it, some seeds should stay whole.

4. Taste and adjust the salt. If it seems flat, add a little more flaky sea salt, 1/4 teaspoon at a time, until it sings.

5. Let the mix sit 10 minutes so the dried garlic and onion hydrate slightly from any ambient moisture and the flavors mingle.

6. Transfer the seasoning to an airtight jar or container. Label it if you like, cause you will forget how awesome it is.

7. Store in a cool, dark place for up to 6 months. Toasted seeds may lose aroma faster, so use sooner for best flavor.

8. Use liberally on bagels with cream cheese, on avocado toast, scrambled eggs, roasted veggies, or sprinkled into dips and dressings. It’s magic, trust me.

Equipment Needed

1. Dry skillet or small frying pan
2. Spatula or wooden spoon for shaking and stirring
3. Small bowl for combining ingredients
4. Measuring spoons (tablespoon and 1/4 teaspoon)
5. Mini food processor or mortar and pestle for pulsing/grinding
6. Plate or baking sheet to cool toasted seeds
7. Airtight jar or container for storage
8. Label and marker so you don’t forget what’s inside

FAQ

Everything Bagel Seasoning Recipe Substitutions and Variations

• White sesame seeds: swap with golden sesame seeds, toasted sunflower seeds for extra crunch, or hulled hemp seeds if you want a milder, nutty note.
• Black sesame seeds: use nigella (kalonji) for a peppery flavor, extra white sesame if you just want the look, or a few toasted black sesame powder pinches for color without the seed texture.
• Poppy seeds: replace with chia seeds for a similar tiny crunch, or use toasted quinoa for more chew, or extra sesame if you want to keep things simple.
• Dried minced garlic and onion: swap either one with their powdered forms (garlic powder or onion powder) for a smoother blend, or use fresh minced garlic/onion if you plan to use the mix right away; shallot flakes also work nicely for a sweeter, more delicate bite.

Pro Tips

1. Toast just part of the white sesame seeds, not all of them. Toasted ones give that nutty pop, but keeping some untoasted gives contrast and longer shelf life. Do the toasting quickly and watch them, cause they burn fast.

2. If you want it to stick to bagels or avocado, pulse it in a mini processor but only 2 or 3 pulses. You want some whole seeds so it still looks interesting. Too much chopping makes it powdery and boring.

3. Bloom the dried garlic and onion for a few minutes in a tiny splash of warm olive oil before mixing if you’re using it on eggs or avocado. It wakes up the flavor way more than mixing them dry. Just don’t add too much oil or the mix will get soggy.

4. Label the jar with the date and where you toasted things, and keep it in a cool dark spot. Toasted seeds lose aroma faster, so try to use toasted batches within a month or two. If it smells flat, toss it and make a fresh batch.