Growing up, we often visited bagel shops on the weekend for breakfast or a mid morning snack. I can remember always loving everything BUT a plain bagel. And an everything bagel would always be my first choice, if available. Garlicky and bursting with flavor from dehydrated onion powder, and some extra texture from it’s large salt grain and poppyseeds. I always enjoyed mine with cream cheese, lax, capers and a little extra onion. My older sister, who is now vegan, always opted for bacon, egg and cheese.
As I grew up, bagels were one of the things diet culture took from me. Nutritionally void, and loaded with carbs, I remember them turning from a delicious favorite into a “must avoid”. Several years ago Trader Joes answered our prayers with Everything but the Bagel Sesame Seasoning Blend, and I was able to get the flavor profile I loved on eggs and in dips. I never missed bagels until I moved out of America, and where we live now, they do not exist. So naturally, they’re sounding really good.
I thought it would be a good opportunity to make some, after receiving the perfect bagel and donut mold. I also made some healthy vegan, paleo and keto friendly herbed cream cheese to spread on our yummy baked bagels. Follow the link below for the garden herb cream cheese recipe.