The history of the "everything bagel" is obscure and a virtual food fight with so many people claiming the iconic foodstuff's creation. Yet, we know one thing for sure--the resulting seasoning is versatile, delicious, and mouthwateringly good.
I don't eat bagels very often as I am trying to eat in a super healthy way, I do, however, crave the flavor of the everything bagel. Little bits of charred onions and garlic, toasted sesame, flakes of crunchy sea salt, and crunchy poppy seeds, and because we Chicagoans like to do things our way, the local version has a sprinkle of chili flakes that wakes up your palate.
While you can easily find Everything Bagel Seasoning in stores and online, it's better to make your own. Homemade seasoning lets you control the freshness of ingredients and the salt content, and allows for some fun variations.
Start with the mix I have outlined below, and then add some of your own twists like: black sesame seeds for a nutty flavor, caraway seeds for a toasty rye flavor, fennel seeds for a licorice flavor, cumin seeds for a smoky flavor, and more. I love making my own mix and have a small container of it next to where I sauté. When I need a little extra "something" a pinch of "everything" adds flavor and texture.
Making your own 'Everything'
The mix is so addictingly delicious, you will find yourself sneaking it into--well--everything!
¼ cup poppy seeds
¼ cup toasted sesame seeds (toast sesame seeds in a dry pan over medium heat until lightly golden brown)
2 tablespoons dried garlic flakes (not garlic salt!)
2 tablespoons dried onion flakes (not onion salt!)
1 tablespoon coarse sea salt
1 teaspoon crushed chili flakes (optional)
- Mix together and store in a covered jar at room temperature for up to three months.
Everything Roasted Vegetables
Starting 2021 off right begins with eating healthfully. If you are like me, I eat so many vegetables that I get so bored, at times, with every vegetable; I wish someone would invent a new one!
This recipe is more rules of the road than hard, fast recipe. Just follow the technique and have some fun.
A generous sprinkle of Everything seasoning will invigorate your veggie game. The little onions and garlic bits just add a zing, a gentle poke of heat from chili flakes adds interest, while sesame and poppy seed add a bit of flavor and lots of fun texture. Boredom banished!
1½ pounds seasonal vegetables (such as diced winter squash, sliced mushrooms, root vegetables such as parsnips, sweet potatoes, turnips, celery root, finely shredded cabbage, cauliflower, and broccoli) cut at the same size into dice or julienne. Be sure the veggies are dry.
Extra virgin olive oil
3 tablespoons Everything seasoning
Freshly cracked black pepper
Line a sheet pan with parchment paper
Preheat oven to 375F
- Toss vegetables with olive oil, Everything mix, and freshly cracked black pepper. Scatter vegetables on lined sheet pan and roast, stirring occasionally, until cooked through and lightly browned.
2. Adjust seasoning with sea salt if needed before serving.
Crispy Everything Schnitzel with Almond Flour
Start the new year off with a healthy, protein packed, and seriously delicious low-carb version of your favorite chicken. Crispy, tender, and deliciously flavored pan-fried chicken. This is a weekly staple in my house. I serve this with roasted vegetables and drizzle generous amounts of tahini over the whole plate.
¾ cup almond flour
½ cup psyllium husk (available at most grocery stores and online. This ingredient makes breading pliable and retains moisture, so it won't crumble and will still be crispy)
3 heaping tablespoons Everything Bagel Seasoning
Zest of 1 lemon
Freshly cracked black pepper
4 boneless, skinless chicken breasts, pounded thinly
2 egg whites
½ cup extra virgin olive oil
Place a cooling rack over a parchment lined sheet pan. This will ensure the schnitzel stays very crispy.
Preheat oven to 350F.
- Whisk together almond flour, psyllium husks, Everything seasoning, and zest. Place mixture on a large sheet of parchment.
2. Whisk egg whites with 1 tablespoon water in a small bowl.
3. Season pounded chicken breasts with salt and pepper.
4. Place a large sauté pan with about ½ inch of oil over medium-high heat.
5. Dredge chicken in egg white mixture and dip chicken into almond flour mix. Be sure to coat chicken thoroughly with dry mix.
6. Place chicken in heated oil and cook until golden brown on one side. Turn and cook on other side.
7. Transfer chicken to a cooling rack.
8. About 7 minutes before serving, transfer chicken on cooling rack to preheated oven and continue cooking for about 5-7 minutes until cooked through and sizzling.
Smoked Salmon Schmear
I created this schmear when I worked for Wolfgang Puck. I served it to Chef Puck; he visibly swooned and the rest is history.
6 ounces Wild Alaskan Smoked Salmon, chopped finely
2 medium shallots, or 1 small red onion, minced finely
2 tablespoons prepared horseradish
2 tablespoons Dijon-style mustard
¼ cup mayonnaise (homemade or purchased)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
3 scallions, green parts only, thinly sliced
Freshly cracked pepper
Garnish: Everything Bagel Spice
1. Pulse salmon, shallot or onion, horseradish, mustard, mayonnaise, lemon juice, dill, and scallions in a food processor until a coarse mix is formed. Adjust seasoning with freshly cracked black pepper.
2. Smoked Salmon Schmear is savory and satisfying schmeared on fresh crackers, toast, stuffed into deviled eggs, topping baked potatoes, and eaten by the spoonful. Garnish liberally with Everything Bagel Spice. The more the merrier here; the spices are divine with smoked salmon.
Laura Frankel is a noted kosher chef, a cookbook author, and Culinary Director for a media company. Currently, she serves as Director of Catering at Circle of Life catering at North Suburban Synagogue Beth El.