The everything bagel: mysterious origins? (niznoz/Creative Commons)

Who knew that the bagel with multiple toppings –AKA the everything bagel– is a source of such controversy? At least, the credit for its invention is.

David Gussin, a New Yorker who worked in a bakery in 1980, claims he invented the everything bagel in a burst of inspiration while sweeping out the oven, reported the New Yorker. One day, when cleaning out the charred pieces that had fallen off the bagels –poppy seeds, sesame seeds, salt, etc.– he had an idea.

He made a suggestion to his boss: ‘Hey, Charlie, instead of throwing them away, put this on a bagel and call it the “everything.”‘ Apparently Charlie complied, because Gussin says customers went crazy for ordering it, and a legend was born.

Or was it?

Not true, says marketing guru Seth Godin via his blog, remembering baking everything bagels in the bagel factory where he worked back in 1977. He also says that the seed-sweeping story is “crazy” –that the oven sweepings would be too incinerated to use to top a bagel.

Gussin persists anyway, and has added a line to his website that says “It was the late 1970’s, possibly early 80’s,” moving up the date a bit and building in some flexibility. He’s upset at Godin’s suggestion: “[The bagel] brings smiles to people’s faces. It doesn’t deserve controversy. It’s a nice thing.”

As for me, I’m on the side of an Internet commenter who asked: “Are we really to believe that the world waited until 1977 for the invention of the everything bagel? Somebody’s grandfather in Warsaw is going to be getting a phone call soon.”

The everything bagel is most likely a case of what is known in the trademark world as “simultaneous invention,” that is, something that more than one person came up with around the same time. How could anyone working in a bagel bakery not think of combining the toppings?

It’s like making a suicide at the soda fountain. How many gajillions of twelve-year-old boys can claim they invented that?

Smoked salmon in a cream cheese-y, garlicky sauce.

The everything bagel, regardless of how many people invented it, was my inspiration for this creamy pasta sauce. It has everything I love about bagels: cream cheese, smoked salmon and plenty of garlic, for starters.

Make it even more everything bagel-like by adding more of your favorite bagel toppings. I used poppy seeds, but feel free to add a dusting of sesame seeds, sea salt, or extra bits of roasted garlic.

Slow Cooker Everything Bagel Pasta Sauce

Ingredients:

8 oz. cream cheese, cut into small pieces (regular or reduced fat)
4 oz. smoked salmon, flaked
2 cloves garlic, minced
Ground black pepper
1-2 green onions, chopped
1 1/2 cups milk
1 tsp. poppy seeds

Directions: Combine first six ingredients in the crock of your slow cooker, stir well, and cook on high for one hour or low for two hours. (For this recipe I used my Rival 1.5 quart mini, which does not have settings. It’s either on or off. It was ready and bubbly hot after about one hour.)

Serve over cooked pasta of your choice; sprinkle with poppy seeds.

If you or someone you know came up with an everything bagel pasta sauce before me, call the New Yorker. We can have a big ol’ Internet feud and rack up some page views.

Some days I cook from completely fresh ingredients: choosing the best of the farmer’s market, snipping fresh herbs, slow-cooking a roux. Then, sometimes the very next day, I’ll eat a salad-in-a-bag and a can of Campbell’s Tomato Soup.

Anyone who exclusively eats one way or another is selling themselves short. If you always choose the shortcut, you’ll never know the taste of onions that have caramelized over several hours. Turn up your nose at convenience foods, and you’ll miss the airy childhood bliss of Cool Whip on Jell-O chocolate pudding (Devils Food flavor, if you can find it.)

That’s why pasta recipes are so universally loved. They’re easily adaptable to whichever cooking mood you’re in. If a recipe calls for a jarred sauce and you’d rather use homemade; go for it. Or vice-versa. Leave out the meat. Add double meat. Use fresh herbs. Lighten the cheese.

I tried cooking lasagna in the slow cooker as an experiment, and I’m absolutely thrilled with how it came out. There were no crispy bits of hard noodle like you get on the edges with oven baking. In my 4.5-quart Rival CrockPot, I had to break the noodles to fit the round crock. My lasagna was smaller than some, but a decadent mile high. If you have a large oval slow cooker, you can make your lasagna wider but more of a traditional thickness.

This recipe should adapt to any size slow cooker of 3 quarts or more. For a small crockpot, cut the recipe in half.

Doesn't this look yummy?

Then maybe you need to look more closely.

Slow Cooker Lasagna with Spinach, Mushrooms and Turkey Recipe

Ingredients:

1 lb. lean ground turkey
3 cloves garlic, minced
1/2 cup onions, chopped
1 Tbsp olive oil (or non-stick spray)
2 25 oz jars pasta sauce (about 6 cups)
15 oz ricotta cheese
1 egg
3 cups cooked spinach, well-drained
2 cups mushrooms, sliced
3 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese, plus extra for topping
1 12 oz box lasagna noodles, uncooked

Directions: Brown meat in a pan with the garlic, onions, and olive oil. Remove from heat and stir in pasta sauce. In a medium bowl, beat one egg into the ricotta cheese until well mixed. Stir in spinach and mushrooms. Spray crock of your slow cooker with non-stick spray. Pour one cup of sauce/meat mixture into the bottom, then add a layer of uncooked noodles, breaking to fit your crockpot as needed. Top with one half of the spinach mixture, 1/3 of each of the cheeses, and 1/3 of the remaining sauce. Repeat layers again. Add one more layer of noodles, remaining sauce, and top with remaining cheese. Garnish with parsley or strips of fresh basil.

Cook on low 4-6 hours or high for 2-3 hours.

Tips: When I first cut my slow cooked lasagna, it was not quite as firm as some, though it tasted fantastic (the photos are of the pre-firm version.) I removed the lid and left it on warm. When I returned for seconds, the lasagna was perfectly firm, and cut into perfect squares. You won’t be disappointed either way, but if you have the time, removing the lid for the last part of cooking will give you a firmer lasagna.

Confession: I ate two slices of lasagna and didn't finish the salad. I heard my elliptical groan.

While I never make my lasagna the same way twice, I can guarantee one thing: I’ll never bake it in the oven again.