Everything Bagel Seasoning Recipe

I finally perfected a DIY Everything Bagel Seasoning that mirrors Trader Joe’s favorite, and I’m revealing the simple pantry spices and exact proportions behind the copycat.

I never thought a little jar of spice could change everything, but it did. I made a blend that nails the Trader Joe’s vibe and still feels like mine, kinda rough around the edges.

The crunch of sesame seeds and the savory bite from dried minced onion pull you in, you start wondering why you ever bought that pre-made tub. This is my messy honest take on a Diy Everything Bagel Seasoning, something I keep on the counter and sprinkle on breakfast bowls, salads and quick snacks.

It’s simple, a little addictive, and way easier than you expect.

Ingredients

• sesame seeds nutty crunch, protein and fiber, good fats, adds toasty savory bite
• poppy seeds tiny earthy crunch, calcium and iron, subtle nutty flavor
• dried garlic punchy, no sweetness, allicin benefits, sharp savory aroma
• onion flakes sweetly savory, prebiotic inulin, adds depth and mild bite
• coarse sea salt brightens flavors, essential mineral sodium, use sparingly or it’ll overwhelm

Ingredient Quantities

• 2 tablespoons sesame seeds, white or a mix of white and black if you got ’em
• 2 tablespoons poppy seeds
• 1 tablespoon dried minced garlic (garlic flakes ok)
• 1 tablespoon dried minced onion or onion flakes
• 1 tablespoon coarse sea salt or flaky salt like Maldon

How to Make this

1. Measure everything: 2 tbsp sesame seeds, 2 tbsp poppy seeds, 1 tbsp dried minced garlic, 1 tbsp dried minced onion, 1 tbsp coarse or flaky sea salt.

2. Optional but recommended toast the sesame seeds in a dry skillet over medium heat until they just turn golden and smell nutty, about 2 to 3 minutes, stirring the whole time so they dont burn. Remove from heat and let cool.

3. Put the cooled sesame seeds, poppy seeds, garlic, onion and salt in a small bowl and stir to combine evenly.

4. If you like a slightly finer texture, pulse the mixture 2 or 3 times in a spice grinder or food processor. Dont overdo it you want some crunch and flecks to remain.

5. Taste a pinch and adjust salt if you want it saltier, or add a touch more garlic or onion if you like.

6. Transfer the seasoning to a clean, airtight jar and label with the date so you remember when you made it.

7. Store in a cool dark cupboard for up to 6 months, give the jar a little shake before using to redistribute the seeds and flakes.

8. Use liberally on bagels with cream cheese, eggs, avocado toast, roasted veggies or anywhere you want that savory everything flavor.

Equipment Needed

1. Dry skillet or frying pan, medium size, for toasting sesame seeds
2. Measuring spoons (you really only need tablespoons)
3. Small mixing bowl to stir everything together
4. Wooden spoon or silicone spatula for mixing
5. Spice grinder or small food processor, optional if you want it a bit finer
6. Small plate or baking sheet to cool the toasted seeds on
7. Airtight jar with lid for storing plus a label and marker to date it

FAQ

Everything Bagel Seasoning Recipe Substitutions and Variations

• Sesame seeds: swap with toasted sunflower seeds, same volume, give em a light crush for similar nutty crunch and color if you got no sesame.
• Poppy seeds: use chia seeds or nigella (kalonji); chia gives the tiny pop and neutral taste, nigella adds a peppery oniony kick. Use the same amount.
• Dried minced garlic: replace with granulated garlic or garlic powder; start with about 1 teaspoon garlic powder for 1 tablespoon flakes, then adjust to taste.
• Coarse sea salt: sub with kosher salt or fine sea salt; if you switch to fine salt use less by volume and taste as you go, or better yet weigh it.

Pro Tips

1. Toast the sesame seeds but dont walk away, they go from golden to burnt super fast. Stir or gently shake the pan the whole time, then dump them into a cool bowl right away so the residual heat stops them cooking.

2. If you pulse the mix in a grinder do short bursts and let it rest between pulses so it doesnt heat up and turn pasty. Aim for mostly whole seeds with a few smaller bits for texture, not a powder.

3. For longer life stash some in the freezer in an airtight jar, it keeps the oils from going rancid and you can keep it months longer. If you plan to use it fast, a cool dark cupboard is fine but buy or make smaller batches if you dont use it a lot.

4. Add it at the last minute so it stays crunchy, or press it onto a bagel with an egg wash to make it stick. Another trick is to fold a spoonful into softened butter or labneh for an instant flavored spread.