Everything Bagel Butter

This everything bagel butter from “The Gefilte Manifesto” takes bagels to the next level. Image by Lauren Volo
Makes 12 to 16 ounces butter (plus 2 cups buttermilk)
For the Everything Bagel Seasoning
3 tablespoons dried minced onion
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon poppy seeds
1 tablespoon onion powder
1½ teaspoons kosher salt
For the butter
1 quart heavy cream
1) To make the everything bagel seasoning: In a small bowl, combine the minced onion, sesame seeds, poppy seeds, onion powder, and salt. Set aside.
2) To make the butter: In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high speed. Be sure to use a deep bowl or you’ll make a mess. If using a stand mixer, drape a clean kitchen towel around the top of the bowl to keep splashes of milk from flying out. After 5 to 7 minutes (or a little less if using a stand mixer), the heavy cream will thicken to become whipped cream (the kind you’d eat with cake). Keep whipping. After 6 to 8 minutes more, you’ll notice the cream will begin to separate into yellowish clumps and watery liquid. The clumps are butterfat, and the liquid is buttermilk.
3) When there’s substantial buttermilk at the bottom of the bowl, and no more seems to be coming from the clumps, 10 to 15 minutes total, turn the mixer off. Pour the buttermilk into a jar and store in the refrigerator for baking or drinking.
4) Fill a small pitcher with ice and water. Using your hands, form the butter into one solid mass and place it in a bowl. Pour some of the ice water over the butter and use your hands to lift up the butter and squeeze out the excess liquid—this is called “washing” the butter. Washing removes any remaining buttermilk from the butterfat and helps keep it from going rancid. The purer the fat, the longer the butter will last. Let the liquid run into the bowl. Continue to pour ice water over the butter and squeeze until the liquid draining off into the bottom of the bowl becomes clear. Drain the liquid from the bowl every couple of times you “wash” the butter. Keep towels nearby to dry your hands between squeezes.
5) When you’ve extracted as much liquid as possible, your butter is good to go. If you’re leaving it plain, shape it however you like—into a log, a stick, or a square—wrap it in wax paper or place it in an airtight container, and refrigerate. The butter will keep in the refrigerator for about 2 weeks and also freezes well. If making the seasoned butter, proceed to the next step before refrigerating.
6) In a large, clean bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and the seed mixture until thoroughly mixed. You can also use a fork to mix in the seeds. Shape the butter into a log (or whatever shape you’d like) and wrap it in wax paper or place it in an airtight container. Serve at room temperature for easy spreading. Everything Bagel Butter, if most of the water is successfully removed, will keep in the refrigerator for up to a month.
Related article
My Breakfast With The Gefilteria Gang
Reprinted with permission from “The Gefilte Manifesto: New Recipes for Old World Jewish Foods” by Jeffrey Yoskowitz and Liz Alpern.
The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
This is a great time to support independent Jewish journalism you rely on. Make a gift today!
— Rachel Fishman Feddersen, Publisher and CEO
Support our mission to tell the Jewish story fully and fairly.
Most Popular
- 1
Opinion The dangerous Nazi legend behind Trump’s ruthless grab for power
- 2
Culture Trump wants to honor Hannah Arendt in a ‘Garden of American Heroes.’ Is this a joke?
- 3
Opinion A Holocaust perpetrator was just celebrated on US soil. I think I know why no one objected.
- 4
Culture Did this Jewish literary titan have the right idea about Harry Potter and J.K. Rowling after all?
In Case You Missed It
-
Culture I have seen the future of America — in a pastrami sandwich in Queens
-
Culture Trump wants to honor Hannah Arendt in a ‘Garden of American Heroes.’ Is this a joke?
-
Opinion Gaza and Trump have left the Jewish community at war with itself — and me with a bad case of alienation
-
Fast Forward Trump administration restores student visas, but impact on pro-Palestinian protesters is unclear
-
Shop the Forward Store
100% of profits support our journalism
Republish This Story
Please read before republishing
We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines.
You must comply with the following:
- Credit the Forward
- Retain our pixel
- Preserve our canonical link in Google search
- Add a noindex tag in Google search
See our full guidelines for more information, and this guide for detail about canonical URLs.
To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.