This Everything Bagel Popcorn tastes just like, well, an everything bagel – except it’s a whole grain that will fill you up and won’t make your blood sugar spike and crash hours later.
While I’ve mostly meandered back toward a state of better eating as we’ve gotten further out from the cookie and booze-laden month that was December, I still have my deep love of snacking to contend with. When I say deep, I mean deep. For as long as I can remember, I’ve been drawn to anything I can eat with my fingers, either by pulling it apart into tiny pieces (something Zack endlessly mocks me for) or because – even better! – it’s naturally a bite-sized delight. I grew up munching Bagel Bites and Cinnamon Toast Crunch, and we could psycho-analyze the meaning of this till the end of time (tiny girl = tiny snack?) but the bottom line is, once I no longer willing to eat artificial flavors or colors, I needed a new snack.
Enter, from stage left, an unsung hero; cue audience applause. POPCORN. Oh, popcorn, how I love thee. Thou ist so munchable and so flexible. “Can any other snack be so easily savory or sweet?” I ask thee, before I proclaim NAY! ‘Tis only popcorn!
For mine and Zack’s wedding, I created three popcorn flavors around 5 am on the morning of the ceremony, sending my dad to Whole Foods as soon as it opened for ingredients to give to the caterers (future brides: I do not recommend this). We wanted popcorn to represent each of the three places we’d lived, so we did a Brick Lane Curry (for the famous Indian-cuisine filled street in London), a Napa Valley Lavender Vanilla (for one of my favorite parts of California, and how fresh and fragrant it always feels) and a Murray’s Everything Bagel (named for one of the best places to get a bagel in NYC). They were all incredibly delicious, but the Everything Bagel stole my heart, and that of our guests, so I thought I’d share it with you lovely people.
For those of you wondering about health benefits, popcorn is a whole grain, and not in a “this loaf of bread is made from whole grains” type of way. It’s a single-ingredient, actual whole grain, and it’s packed with filling fiber. As previously discussed, it’s also eminently snackable – you can sit down to watch a movie with a full bowl of this stuff and not feel terrible if you consume the entire thing. So with that, on to the everything bagel popcorn recipe!!!
- 1/2 cup unpopped popcorn kernels
- 1 tablespoon coconut oil, ghee or avocado oil (for popping)
- 3 tablespoon melted ghee or olive oil
- 1 tablespoon sesame seeds
- 1 tablespoon onion powder or dried onion flakes (flakes is better)
- 1 tablespoon poppy seeds
- 1 tablespoon garlic powder or dried garlic flakes (flakes is better)
- 1 tablespoon caraway seeds
- 1 tablespoon course sea salt
- In a large pot with a lid, heat coconut oil over medium for about 1 min, then add popcorn kernels. Place lid on top and shake a bit to make sure kernels are well coated, then cook over medium heat, without touching, until popcorn kernels have popped, and popping has slowed to one or two pops every few seconds. Remove from heat and add olive oil or ghee and all remaining ingredients, then place lid back on and shake vigorously for about 10 seconds, or until all popcorn is well-coated. Makes about 5 cups of popcorn.
Psst – want even more popcorn? Check out this “Cheesy” Rosemary Popcorn, with a glowing skin inducing secret ingredient!