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While it may not be very popular in the UK yet, bagel seasoning has quietly cemented its place in the US – and now I can see why. It’s crunchy, savoury and full of flavour, while adding virtually no calories to whatever you decide to sprinkle it on. I liked it so much, I went from rationing it whenever I brought some back from across the pond to making my own blend at home.
And who would’ve guessed it? It’s not just bagels you can eat it with. I use it as a salad topping, on savoury bakes and in different salmon recipes – to mention just a few.
Method
The idea is to make your own blend with your preferred measurements. I just eyeball it and test it as I go along, but it’s genuinely difficult to go wrong here.
Mix everything together and store it – and I insist this step is very important – in an air-tight container to keep all the flavour and crunch intact.
If you’re not sure whether you’ll love it, I’d recommend having it on a bagel first. Then, go on to try all the different possibilities. Using it on deviled eggs is also a must.
