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Everything Bagel Roasted Almonds are raw almonds tossed in egg white and olive oil, coated in everything bagel seasoning, then roasted at 150C / 300F until fragrant and golden. Twenty minutes in the oven and you’ve got a snack that tastes like the topping of your favorite bagel, minus the bagel.
I started making these when I had half a jar of everything bagel seasoning going stale in the pantry. Turns out it’s just as good on almonds as it is on cream cheese toast.
The egg white does the real work here. It’s a thin, invisible glue that makes the sesame seeds, poppy seeds, and dried garlic stick to every almond instead of sliding to the bottom of the pan.
These almonds go into my lunch bag, my kids’ snack containers, and a little bowl next to the wine glasses when people come over. One batch, gone by Sunday.
Why You’ll Love This Recipe
- Ready in under 30 minutes with five ingredients
- Uses up leftover everything bagel seasoning in your pantry
- Stays crunchy in a jar for 2 to 3 weeks
- Kid-friendly snack with no added sugar
Ingredient Notes
- raw almonds: Use raw, unsalted almonds so the seasoning is the only salt source. Roasted or salted almonds will burn before the coating toasts.
- egg white: Whisk it until foamy so it spreads thin and even. Two tablespoons of aquafaba, the liquid from a can of chickpeas, works as a vegan swap.
- olive oil: Adds richness and helps the seasoning brown instead of drying out. Avocado oil works the same way.
- everything bagel seasoning: Store-bought works fine, or mix sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky salt.
- kosher salt: Optional since most bagel seasoning blends are already salty. Taste your seasoning first before adding more.
Everything Bagel Roasted Almonds with Sesame Crunch
Ingredients
Method
- Heat the oven to 150C / 300F. Line a 13 x 18-inch / 33 x 46 cm sheet pan with parchment paper.
- Crack the egg white into a mixing bowl and whisk until frothy and slightly foamy, about 30 seconds.
- Add the almonds and olive oil to the bowl. Toss with a spoon until every almond is coated in a thin, even layer.
- Sprinkle the everything bagel seasoning and kosher salt over the almonds. Toss again until the seasoning clings evenly to each nut.
- Spread the almonds in a single layer on the prepared sheet pan. Give them space, crowding traps steam and keeps the coating from crisping.
- Roast for 18 to 20 minutes, stirring once at the 10 minute mark, until the almonds smell toasted and the seasoning looks golden.
- Pull the pan from the oven and let the almonds cool completely on the pan, at least 10 minutes. They crisp up as they cool, so don’t judge the texture while they’re hot.
- Break up any clusters once cooled, then transfer to an airtight jar for storage.
Notes
- Use raw almonds only, not roasted, or they’ll scorch before seasoning toasts.
- Cool almonds fully on the pan before storing for the best crunch.
- Double the batch, they disappear fast once people know they’re in the pantry.
- Check seasoning labels for gluten if serving to a gluten-free guest.
Tips for Success
- Spread the almonds in a single layer so they roast instead of steam in their own moisture.
- Stir once at the 10 minute mark so every side gets evenly toasted, not just the top.
- Let the almonds cool fully on the pan before tasting, they crisp up as they sit.
- Whisk the egg white until frothy so it spreads thin instead of clumping in one spot.
- Store cooled almonds in an airtight jar right away so humidity doesn’t soften the coating.
Variations
- Swap raw almonds for raw cashews or pecans, cutting the roast time by 3 to 4 minutes since they burn faster.
- Add a pinch of smoked paprika or cayenne to the seasoning mix for a spicy version with a little heat.
- Make a vegan batch by skipping the egg white and using 2 tablespoons of aquafaba in its place.
Storage and Reheating
Everything Bagel Roasted Almonds keep well at room temperature. Store them in an airtight jar or container for 2 to 3 weeks once fully cooled.
Skip the fridge. Cold storage traps moisture and softens the crunchy seasoning coating, which is the whole point of these almonds.
If they’ve gone a little soft from humidity, spread them on a sheet pan and warm at 150C / 300F for 4 to 5 minutes to recrisp, then cool completely again before storing.
Serving Suggestions
Everything Bagel Roasted Almonds work best as a straight-up snack, eaten by the handful from a small bowl.
They’re also good scattered over a green salad in place of croutons, or stirred into softened cream cheese for a fast bagel-flavored dip.
Pack a small bag in lunch boxes, or set a bowl out with cheese and crackers before dinner.
FAQ
Why did my everything bagel roasted almonds turn out soft instead of crunchy?
Soft almonds usually mean they were crowded on the pan or pulled out too early. Crowding traps steam so the coating never dries out, and the almonds actually crisp up as they cool, not while they’re hot. Spread them in a single layer and let them cool fully on the pan for at least 10 minutes before judging the texture.
Can I skip the egg white in this roasted almonds recipe?
Yes, swap it for 2 tablespoons of aquafaba, the liquid from a can of chickpeas, if you want a vegan version. Egg white just acts as glue so the seasoning sticks, and aquafaba does the same job. The texture and roast time stay the same either way.
How long do everything bagel roasted almonds stay crunchy once stored?
They stay crunchy for 2 to 3 weeks in an airtight jar at room temperature. Keep them out of the fridge, since cold storage adds moisture that softens the seasoning coating. If they do go soft, a quick 4 to 5 minute reheat at 150C / 300F brings the crunch back.
What goes well with everything bagel roasted almonds besides eating them plain?
They’re good scattered over a green salad instead of croutons, or stirred into softened cream cheese for a fast bagel-flavored dip. A small handful also works as a topping for avocado toast. Basically anywhere you’d want that sesame and garlic crunch.
Are everything bagel roasted almonds gluten free?
Yes, as long as your everything bagel seasoning blend is gluten free, which most store-bought versions are. Always check the label since some blends add wheat-based fillers. Making your own seasoning from sesame seeds, poppy seeds, dried garlic, and dried onion keeps it gluten free without any guesswork.
What’s the difference between homemade and store-bought everything bagel seasoning for this recipe?
Homemade seasoning lets you control the salt and garlic-to-onion ratio, while store-bought is faster and more consistent batch to batch. Both work fine here since the almonds just need sesame seeds, poppy seeds, and dried aromatics to cling to the egg white coating. I use store-bought on busy weeks and mix my own when I have time.
