I tend not to eat too many bagels, and when I do, I always opt for sweet instead of savory. Therefore, when I heard people talking about their love for everything bagel seasoning, I had no idea what I was missing. The seasoning on the everything bagel is now available at most grocery stores and spice markets and can be used to flavor much more than just bagels!

I bought a jar of this favorite seasoning and while I loved it, it tasted too salty for my taste buds. That’s when I began experimenting with making my own. Everything bagel seasoning is traditionally made with white and black sesame seeds, poppy seeds, dehydrated onion, dehydrated garlic, and sea salt. After looking in my cabinet, I had everything except black sesame seeds. Black sesame seeds generally have the hull (outer shell) attached. They’re more bitter and less sweet and nutty tasting than the white sesame seeds. In my opinion, it’s not enough to warrant buying them if I don’t already have them.

While salt adds flavor, the larger coarse salt found in the seasoning can sometimes be overpowering, especially when using it on something that is already salty. That’s why I like making my own so that I can make it salt-free. Plus, for someone with hypertension, heart or kidney disease, it’s important to lower your sodium intake. When I decide that I do want a little salt, I use coarse sea salt. Most recipes will use flaky sea salt, but this is more expensive and harder to find. Coarse sea salt achieves a similar texture and is more readily available. Store seasoning in a container with a tight-fitting lid in a cool, dark cupboard away from heat. Properly stored it should stay fresh for 3 to 4 years. Are you an everything bagel seasoning fan?