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.

 

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 afterwards. 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.

Enter Everything Butter.

Everything 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 Everything Butter makes everything taste like an Everything Bagel.


Everything Butter is packed with the best of everything bagels: sesame seeds, dried minced garlic, dried minced onion, dill seeds, caraway seeds, poppy seeds and pinch of salt. Use it to top potatoes, dinner rolls, cooked vegetables, squash and even grilled meats. And it’s easy to make, you only need to plan ahead so the flavor has time to mature, one day is good, two is better. And use it up within a week. I think you could make this and give it for a present too, it really is that tasty.

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Everything Butter
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Course Condiment
Cuisine American
Servings
Course Condiment
Cuisine American
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. using a heavy skillet over medium/low heat toast the sesame seeds
  2. you don't need oil just pour them in the pan and set over the heat
  3. give the pan a shake every few minutes while you gather up the rest of the ingredients
  4. once they begin to brown add the rest of the ingredients except the butter and salt
  5. continue toasting over low heat until the mixture is fragrant and most of the sesame seeds are various shades of brown
  6. 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
  7. put the butter in a mixing bowl and give it an initial mix
  8. once the seeds are cooled take a TBSP of the mix and set it aside
  9. 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
  10. 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
  11. 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
  12. wrap it in plastic wrap or wax paper and chill for 20 minutes
  13. then take it out, unwrap it, roll it in the extra seeds to cover the outside
  14. rewrap in fresh wax paper or plastic wrap
  15. chill for two days for best flavor although it is ready to use right away

Ok I need a piece of toast, how about you??