Everything Butter, like an everything bagel but it doesn’t explode when you bite into it and you can eat it on everything. It’s packed with the best of everything bagels: sesame seeds, dried minced garlic, dried minced onion, dill seeds, caraway seeds, poppy seeds, and a pinch of salt.
This interesting compound butter recipe is a fun flavored butter to serve with freshly toasted bagels or on English muffins. It’s also equally tasty on baked potatoes or stirred into cooked pasta. You can’t go wrong with a compound butter that tastes like an everything bagel.
I get most of my spices and herbs from Frontier Co-op. If you go in with friends you can usually get free shipping on your order. Yes, even to Alaska!
Seedy Bagels are the best/worst
The best/worst part of an everything bagel? The massive crazy amount of seeds and spice piled on it, it’s what makes it an everything bagel and at the same time completely impossible to eat neatly.
The taste of all the little bits of flavor working together make it quite a delectable bagel, the absolute explosion of seeds, dried garlic and minced onion that cover you, and anything you happen to be standing next to or above makes for an annoying eating situation.
Ever eat one while wearing a scarf? You’ve got to take it off and shake that thing out afterward. And I think we’re all in agreement that you should never eat one in your car or you’ll be cleaning everything out of everywhere. Seriously tasty, seriously annoying.
This compound butter brings all the toasty, tasty goodness of an everything bagel to any tidy piece of toast, with nary a flying seedy mess in sight. And that grumpy fit one child had over the last everything bagel being eaten will never, ever happen again, suddenly this flavored spread makes everything taste like an Everything Bagel. Even my favorite Ciabatta Bread tastes better with this butter!
Compound butter recipes are so easy to prepare. The hardest part is remembering to soften the butter! That’s the big secret to a making them, soft butter. Believe me, if you try to force hard butter to run through a mixer you’re going to put your mixer through a test of might.
Just pop it on the counter for an hour or two and you’ll be ready to go! If you forget to soften the butter beforehand and you’re in a hurry I have just the method for you!
Quick Softened Butter
- boil some water
- put it in a pint jam jar
- leave it for two minutes
- pour it out
- put the stick of butter in it
- turn it upside down for 5-10 minutes
- if your house is really cold you might need another round of it
Ok, I need a piece of toast, how about you??
A recipe for Everything Butter, like an everything bagel but it doesn't explode when you bite into it and you can eat it on everything.
- 1/4 cup sesame seeds
- 1 TBPS dill seeds
- 1 TBPS dried minced onion
- 1 TBPS poppy seeds
- 2 tsp dried minced garlic
- 1 tsp caraway seeds
- 1/2 tsp of salt, optional
- 1/2 cup softened,salted butter
- using a heavy skillet over medium/low heat toast the sesame seeds
- you don't need oil just pour them in the pan and set over the heat
- give the pan a shake every few minutes while you gather up the rest of the ingredients
- once they begin to brown add the rest of the ingredients except the butter and salt
- continue toasting over low heat until the mixture is fragrant and most of the sesame seeds are various shades of brown
- once they get to this stage it's time to let them cool, honestly this is as hard as it gets, trying not to nibble the seeds mix while they cool
- put the butter in a mixing bowl and give it an initial mix
- once the seeds are cooled take a TBSP of the mix and set it aside
- add the rest of the mix and the salt if using to the butter and gently use the mixer to incorporate them into the butter
- once the seeds are mixed in and no pure yellow butter remains you're done mixing, you may need to stop and scrape down the sides of the bowl once or twice before this happens
- when you're done scrape the butter out onto a piece of plastic wrap and form it into a rough stick of butter, or a disk shape
- wrap it in plastic wrap or wax paper and chill for 20 minutes
- then take it out, unwrap it, roll it in the extra seeds to cover the outside
- rewrap in fresh wax paper or plastic wrap
- chill for two days for best flavor although it is ready to use right away
Serving Size8 servings
Amount Per Serving Calories 133Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 31mgSodium 238mgCarbohydrates 3gFiber 1gSugar 1gProtein 1g
nutrition facts figured on a computer program, they may not be accurate