If you look at sales data across the country, one bagel reigns supreme. It isn't the Plain, and it isn't the Sesame. It is the Everything Bagel. It is a flavor profile so popular that it has escaped the bakery aisle and is now found on nuts, crackers, hummus, and even donuts. But despite its ubiquity, the origins of the Everything Bagel are surprisingly controversial.
The Claimants to the Throne Unlike the bagel itself, which has centuries of history, the Everything Bagel is a relatively modern invention, likely appearing sometime in the 1970s or early 1980s.
One of the most famous claims comes from David Gussin, who worked at a bagel shop in Queens, NY, around 1980. He claims he was sweeping out the oven and cleaning the seed bins when he suggested to the owner that they combine the leftover loose seeds into a "garbage bagel" or an "everything bagel."
However, other bakers dispute this. Seth Godin (yes, the famous marketing author) worked at a bagel factory in the late 70s and claims they were making them then. Others point to shops in Long Island that were experimenting with seed blends in the mid-70s. The truth is, we will probably never know for sure. It likely happened simultaneously in a few different kitchens, born out of the desire to not waste expensive spices.
The Anatomy of "Everything" While the inventor is a mystery, the recipe is a science. A true Everything Bagel is not just a random mix of spices. It is a specific balance of five key ingredients. If you add or subtract from this list, you are changing the DNA of the flavor.
- Poppy Seeds: They provide a nutty, earthy base note and a distinct crunch.
- Sesame Seeds: These add oil and a rich, toasted flavor that rounds out the sharpness of the aromatics.
- Dehydrated Onion: This provides the savory "umami" punch.
- Dehydrated Garlic: The sharp, spicy kick that lingers on the palate.
- Coarse Salt: The flavor enhancer that ties it all together. (Pretzel salt or kosher salt is usually used).
Some shops try to get fancy by adding caraway seeds (which makes it taste like Rye bread) or black sesame, but the classic New York blend sticks to the Big Five.
Why We Love It The Everything Bagel works because it hits every part of the tongue. You get salt, savory, nutty, and slightly bitter notes all at once. It pairs with almost anything—it stands up to strong scallion cream cheese, it complements salty lox, and it adds flavor to a plain egg sandwich.
At Go Bagels, we ensure our Everything Bagels are coated on both sides (or at least generously on top) because there is nothing sadder than a bagel with bald spots. It’s a flavor explosion, and we wouldn't have it any other way.
