Two-Ingredient Bagels With a Delicious Twist

• 2 tablespoons poppy seeds
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 1 tablespoon plus 1 teaspoon dried minced garlic
• 1 tablespoon plus 1 teaspoon dried minced onion
• 2 teaspoons flaked sea salt or course salt

DIRECTIONS:

Mix and stir.  Store in an air-tight jar.

Use on these bagels, baked potatoes, avocado toast, eggs…the possibility is endless!

I had hoped to share a video tutorial with you today, but after LOTS of trouble and time, it simply wasn’t happening.  So, I’ll share that next week, Lord willing!

If you want to make the Blueberry or Brown Sugar bagels, here’s what I did:

Blueberry Bagels – To half of the dough, I added about 1/4 cup frozen blueberries.  I folded the berries in, then cut the dough in half.  I made a ball of dough out of each half, then cut a hole in the middle, using a melon baller.  I placed them on the silpat on a baking sheet.  Brush with egg white. Sprinkle lightly with white sugar.

Brown Sugar Bagels –  To half of the dough, I rolled it out on the counter, sprinkled it heavily with cinnamon and about 1/4 cup of raisins.  I folded the dough over a couple of times, then cut it in half, made two balls of dough, cut out the center and placed on a baking sheet covered with a Silpat.  Brush with egg white. I then sprinkled about a tablespoon of brown sugar over the top, as well as a sprinkling of cinnamon.  Next time I may try putting the brown sugar on both sides!

Bring to room temperature (about an hour) and then bake at 375° for about 20 minutes.

I split them open, brushed them with soft butter and broiled them until toasted.

Wow, these are good!  I hope you’ll try them soon!

I’ll hope to get the video posted next week.  In the meantime you can visit my You tube channel for other videos.

Which of these flavors appeal most to you?