Recipe

Homemade Everything Bagel Seasoning

A 5-minute pantry blend of sesame, poppy, dried garlic, dried onion, and flaky salt. Sprinkle it on bagels, avocado toast, eggs, or roasted veggies, or stir it into cream cheese for a quick dip and instant flavor.

By Matt Campbell

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4.9

A small glass jar filled with everything bagel seasoning on a wooden kitchen counter, with a spoon spilling sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky salt nearby in soft natural window light, photorealistic food photography

Jump to Recipe

Everything bagel seasoning is one of those magic little blends that makes basic food taste like you actually tried. You know the vibe: salty, toasty, garlicky, a little oniony, with that poppy seed crunch that makes every bite feel finished.

This homemade version is the exact kind of kitchen shortcut I love. It takes 5 minutes, uses shelf-stable ingredients, and lives in your pantry like a tiny flavor emergency kit. Bagels are just the beginning. Try it on sliced tomatoes, cucumber, cottage cheese, or a simple bowl of rice that needs a little something.

A close up photo of a ceramic bowl filled with sesame seeds and poppy seeds on a kitchen counter, with measuring spoons and small piles of dried minced garlic and dried minced onion nearby, warm natural light, photorealistic food photography

Why It Works

Big flavor, zero effort: Toasty seeds plus dried alliums means instant savory crunch.
Customizable salt level: You control the blend, especially if store-bought versions taste too salty.
Better texture: Using flaky salt keeps the mix punchy and makes each sprinkle feel intentional.
Works beyond bagels: It's basically a finishing seasoning for anything that needs help.

Pairs Well With

Storage Tips

Store: Keep everything bagel seasoning in an airtight jar or spice container in a cool, dry spot.

How long it lasts: Best flavor for about 3 to 6 months, depending on the freshness of your seeds and dried alliums. If you toasted the seeds, aim for the shorter end of that window.

Keep it crisp: Always use a dry measuring spoon. Moisture is the enemy and can make the dried onion clump.

Make-ahead tip: If you bake bagels often, double the batch and stash it with your baking supplies so you never forget the finishing step.

Common Questions

Do I need flaky salt, or can I use kosher salt?

You can use kosher salt. Flaky salt gives a more “everything bagel” finish because you get little salty bursts on top. If using kosher, start with slightly less, then adjust after tasting.

Can I toast the seeds first?

Yes, and it's great if you want extra nutty flavor. Toast sesame seeds in a dry skillet over medium heat until lightly golden and fragrant, then cool completely before mixing so you do not trap steam in the jar. Quick note: toasted seeds can lose freshness a bit faster because the oils are more exposed, so store the jar away from heat and light and use it sooner.

Is dried minced onion the same as onion powder?

No. Use dried minced onion (or dried onion flakes) for the classic texture. Onion powder can make the blend dusty and it sticks differently.

How do I use it on eggs?

Sprinkle it on after cooking. The seeds stay crunchy and the garlic and onion do not taste scorched.

Can I make it without poppy seeds?

Absolutely. Leave them out or replace with extra sesame seeds. The flavor still works, you just lose that little pop.

Is this gluten-free?

The ingredients typically are, but always check labels and facility warnings if you need strict gluten-free. Anti-caking agents are usually not the issue. Cross-contamination is the bigger concern.

Should I grind it?

I would not. Keeping everything whole gives you that classic crunch and makes it a true finishing seasoning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Airtight spice jar or small mason jar
Measuring spoons
Small bowl
Spoon or small whisk for mixing

I started making this at home after paying way too much for a tiny shaker that somehow tasted like mostly salt. The homemade version is the opposite. It's balanced, toasty, and garlicky in a way that makes plain cream cheese feel like a proper snack. Now it's the first thing I reach for when dinner needs a little help. Sprinkle, taste, pretend it was always supposed to be this good.