When you think of bagels, do you think of New York? Everything bagel spice? Cream cheese? How about Montreal? There’s a bagel war and the main players are plush and chewy New York style bagels and smaller denser Montreal style bagels.
I’ve had both and I actually like New York style bagels better. The Montreal bagels I’ve tried were good, but…It was almost like I would have preferred if they called them something other than bagels. Plus they didn’t have everything bagels, so that was a mark against them. I mean, everything bagels are, well, EVERYTHING. Are you guys fans of everything bagel spice? It’s a huge yes for me. I love LOVE the onion-y garlicness and the poppyseeds. So good.
I’ve definitely taken to sprinkling everything bagel spice on all the things, kind of like a version of Japanese furikake, which is a tasty savory rice topping that people use liberally to add flavor. Hmm, now that I think about it, I haven’t had everything bagel on rice yet, but I’m definitely going to be doing that soon.
In the meantime, everything bagel aglio e olio is pretty much perfection. All you need to do is heat up some good quality olive oil and then infuse it with some sliced garlic and everything bagel spice. The oil plumps up the dehydrated onions and garlic and lightly toasts the poppyseeds. The oil ends up incredibly flavorful and that’s what you toss the pasta in. Finish everything off with some parm and your have an everything bagel noodle bowl.
Only thing, if you super sensitive to salt but want even more everything bagel goodness, don’t just add everything bagel spice wildly – it has a huge amount of salt in it. Feel free to mix up your own everything bagel sans salt (they sell dehydrated onions, garlic, and poppyseeds in the bulk section) and then sprinkle to your hearts desire. I like sprinkling on a bunch after plating so there’s a bit of crunchy topping.
Everything Bagel Spice Aglio E Olio Pasta
A simple pasta with everything bagel spice and parmesan
Prep Time 1 min
Cook Time 9 mins
Total Time 10 mins
- 6 ounces long pasta of choice I used bucatini
- 2 tbsp olive oil
- 2 clove garlic sliced
- 2 tsp everything bagel spice see notes
- 1/2 cup freshly grated parmesan
Bring a large pot of water to a boil. Cook the pasta 2-3 minutes shy of al dente (according to the package cooking time).
While the pasta is cooking, add the olive oil to a big skillet. Add the garlic and turn the heat to medium. Cook, stirring, for one minute, then add the everything bagel spice and continue to cook, stirring, until the garlic is slightly golden.
Add 3/4 cup of the boiling pasta water (be careful, it will sizzle and splatter) and bring to a boil until reduced by half, about 2-3 minutes. Use tongs to move the pasta to the pan.
Finish by cooking the pasta in the sauce, tossing occasionally, until the pasta is al dente. If dry, add a bit more hot pasta water. If too soupy, reduce over medium high.
Remove from the heat and toss with the cheese until melted and glossy.
To make a salt-less everything bagel spice: mix together 1.5 tablespoons toasted sesame seeds, 1 tablespoon of poppyseeds, 1 tablespoon dried garlic, and 1 tablespoon dried onion.