Toppings are tiny storytellers. They crackle, perfume, and nudge a bagel toward certain moods—nostalgic, bold, refined. Here’s a closer look at the seeds and spices that give our classics their voice, plus pairings to make them sing.
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Plain: The minimalist. Lets the dough’s malt and fermentation show. Pair with herbed cream cheese, soft-scrambled eggs, or jam plus a swipe of salted butter. It’s the blank page you’ll never tire of writing on.
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Sesame: Nuttiness and warmth. Toasted sesame blooms with heat, releasing a buttery aroma that loves savory pairings. Try scallion cream cheese, turkey with Dijon, or avocado with chili flakes and lemon.
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Poppy: Delicate crunch with a gentle earthiness. Excellent with smoked fish, capers, and cucumbers. We like it with a lemony labneh or a swipe of honey for a sweet-salty play.
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Everything: The extrovert—garlic, onion, sesame, poppy, and salt in a joyful chorus. Built for bold toppings: lox and dill, pastrami and mustard, or tofu scallion spread with pickled veggies. Pro tip: a thin layer of butter under cream cheese keeps the seasoning from migrating.
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Onion: Sweet-savory depth from dehydrated flakes that toast to caramel notes. Perfect with chive cream cheese, roast chicken salad, or sharp cheddar and tomato.
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Garlic: Robust and aromatic. We keep the balance so it’s punchy, not harsh. Pair with whipped feta, olive tapenade, or a fried egg with hot honey.
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Sea Salt: Simple and elegant; the saline pop brightens butter, ricotta with herbs, or ripe tomatoes in season.
We coat generously so each bite is seasoned, not just the crown. Seeds are batch-toasted for peak aroma, then pressed onto just-boiled dough for maximum cling. The goal isn’t novelty; it’s clarity. A sesame bagel should taste like sesame all the way through. That’s the story in the seeds.
