Recipe information
Yield
makes enough for 1 recipe bagel bombs
Ingredients
3 g kosher salt (3/4 teaspoon)
6 g white sesame seeds (1 tablespoon)
4 g black sesame seeds (2 teaspoons)
4 g poppy seeds (2 teaspoons)
4 g dried onions (1 tablespoon)
2 g onion powder (1/2 teaspoon)
1 g garlic powder (1/4 teaspoon)
Preparation
Mix together the salt, sesame seeds, poppy seeds, dried onions, onion powder, and garlic powder in an airtight container. The mix keeps forever in the pantry, but it is best used within 6 months.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
