EVERYTHING IS ALL YOU NEED.
Every year needs its sprinkle, and I’ve decided that for 2021, it’s going to be the Everything Bagel seed mix. (Never mind if I’m late to the party, it’s not a party until I get there, okay?)
The Everything Bagel sprinkle is everything right now, especially when it’s everything but the bagel. I’m talking about that incredibly enticing, crunchy, salty, nutty combination of sesame seeds, poppy seeds, garlic, onion and salt - all the best toppings of all the bagels put together, which is why it’s called everything - that makes it the perfect spice mix for now.
It’s great on bagels (funny about that) but quite spectacular removed from its own culture and genre and strewn over eggs, chicken, cream cheese, greens and grains salads and avocado. Especially avocado. Think of it as dukkah with a difference, and go crazy. Next stop, I’m making cheesecake, and sprinkling this stuff all over it.
As Eater pointed out this month, Everything Bagel seasoning has even made it into ice-cream, which sounds vile until you realise it is cream cheese ice-cream and it could actually be brilliant.
Then there’s the Everything Bagel Croissant, the day’s special at Stix Café in Marrickville, the public, roll-a-door front of David Allison’s Stix Catering and organic Stix Farm on the Hawkesbury. Pastry chef Daria Nechiporenko bakes a crisply laminated, flaky croissant, which is then stuffed with a nicely balanced cream cheese studded with smoked salmon. It’s an umami bomb that crunches and squelches at the same time. With great coffee (Double Roasters) and super professional service ( your waiter could be from the Qantas First Class lounge, which Stix Catering contracted to for many years), it’s a totally pro place that’s redefining the inner suburban café.
RECIPE, PLEASE.
Okay, okay, here you go.
EVERYTHING BAGEL SPRINKLES
You know how all the good bits fall off your bagel and you keep smooshing them up with your finger, right down to the last seed? This is that stuff. It’s crunchy, salty, seedy, nutty, toasty and completely irresistible.
The caraway/fennel seed isn’t trad, but really adds a beautiful note. Also feel free to swap out the dehydrated minced onion from the supermarket for lightly crushed, crisp-fried Asian shallots.
Makes 1 small jar
2 tbsp white sesame seeds
1 tbsp black sesame seeds
2 tbsp poppy seeds
1 tbsp caraway or fennel seeds
2 tsp dehydrated minced garlic
1 tbsp dehydrated minced onion
1 tsp flaked sea salt
Heat everything but the sea salt in a small dry pan for a minute or two until it smells nice and toasty, then tip into a large bowl. Crush the sea salt lightly with a wooden spoon to break up any larger flakes, and toss through, then taste for balance. When completely cool, store in an airtight jar for up to four weeks.
Thanks for reading! Feel free to leave a comment below, share if it strikes a chord, or subscribe. Copyright © 2020 Jill Dupleix. All rights reserved. I live and work on the lands of the Gadigal people of the Eora Nation, and pay my respect to elders past, present and emerging.