Everything is suddenly everywhere.
The bagel-topping spice mix — salt, garlic, onion, and sesame and poppy seeds — has been popping up in all manner of New York eats lately, including croissants, fried rice and even salads.
It’s tasty but strange new territory for the classic seasoning blend, which was either invented in Queens in the 1980s — when a bakery employee decided to reuse the crumbs he swept out of the oven — or in the late ’70s in a Buffalo, NY, bagel factory, depending on who you ask.
Either way, it’s clearly New York through and through, which gives today’s local chefs authority to play around. Here are five non-bagel ways to try the trending flavor.
‘Rice’ and shine
Fried rice may not be a breakfast staple, but at Fan Fried Rice Bar, a tiny new Taiwanese restaurant in Bed-Stuy, the breakfast fried-rice bowl ($ 10) serves up morning realness: thick-cut bacon, eggs, mixed vegetables and potato chips, all sprinkled liberally with everything-bagel seasoning. “You have this crunchy texture and the taste of onion and garlic and sesame — it’s a flavor bomb,” chef-owner Paul Chen tells The Post. 525 DeKalb Ave.; 929-290-2197, FanFriedRiceBar.com
Nuffin’ like a cruffin
QWNS Cafe’s cruffin ($ 5.25) — half croissant, half muffin, all carby goodness — evidently wasn’t trendy enough on its own, so the Astoria bakers tossed in some everything seasoning. The pastry mashup is filled with tangy scallion cream cheese and turkey bacon. 2235 31st St., Astoria; 718-571-9130, QWNSCafe.com
All tied up
At Flatiron District restaurant the Cannibal, the everything pretzel with cream cheese for dipping ($ 9) combines the flavors of Philly, where the soft pretzel was reportedly created, with those of our city. “I knew we had to have a soft pretzel,” says the restaurant’s owner, Christian Pappanicholas. “And since we are in New York City, we thought it would be fitting to play off a classic everything bagel.” 113 E. 29th St.; 212-686-5480, CannibalNYC.com
A ‘hole’ lotta flavor
Munchkins have nothing on the everything donut holes ($ 12 for 4) at seafood restaurant Flex Mussels, which has locations in the West Village and Upper East Side. Each comes with a cream-cheese core; flavor choices include jalapeño cheddar, maple bacon and smoked salmon. 154 W. 13th St., 212-229-0222; 174 E. 82nd St., 212-717-7772; FlexMussels.com
Freehold’s everything salad ($ 14) melds the salty satisfaction of an everything bagel with the smugness of a brunch salad. The Williamsburg gastropub’s new midmorning offering has a gem lettuce base, goat cheese vinaigrette and crunchy everything-bagel croutons. 45 South Third St., Williamsburg; 718-388-7591, FreeholdBrooklyn.com
At his Gramercy bakery Daily Provisions, Danny Meyer replaces the pedestrian American bagel for a much chicer everything croissant ($ 4.50). But ignore the flaky layers, and this pastry starts to look a lot like your Sunday standby: It’s sprinkled with the spice mix, stuffed with cream cheese — and, for an extra $ 6.50, layered with smoked salmon. 103 E. 19th St., 212-488-1505, dailyprovisionsnyc.com
You could buy about 20 regular bagels in lieu of the Aviary’s Wake and Bake cocktail ($ 27), which is served inside a plastic “pillow” filled with the aroma of an everything bagel. Bar manager Aidan Bowie explains that the team puts everything-bagel mixture into a vaporizer, then pumps the scent into the bag before sealing it up. Once it’s punctured, you can drink the cocktail within, which is made of single barrel rye whiskey, coffee and orange-infused vermouth. 80 Columbus Circle, 212-805-8800, aviarynyc.com