"There's garlic in my doughnut and I'm ok with it." - Megan 

What makes this doughnut super rad is that it looks like an everything bagel in the traditional shape of a doughnut. A light cream cheese glaze sits atop a fluffy yeast doughnut finished off with sesame seeds, pepitas, sea salt and garlic seasoning.

You get hit with “everything” at the last second as you nosh on the doughnut and the sweet glaze. You are left crunching on seeds just as you would with an everything bagel.

This doughnut makes the perfect brunch dessert. I would love to see it appear at all local coffee shops in NYC, since reality doesn’t allow me to get to the West Village to indulge in everything doughnuts every day.

The proprietors responsible for the gem that is The Doughnut Project opened their cafe in October 2015. I was lucky enough to meet the “Director of Chaos,” Troy Neal, who actually started making doughnuts in his apartment, testing his dough creations on his friends.

Megan, Troy Neal and the final Everything Doughnut sold 

Megan, Troy Neal and the final Everything Doughnut sold 

His three-year creative process began after talking about a mutual love for doughnuts with Leslie Polizzotto, who now handles the business side of The Doughnut Project. After lots of doughnuts, and opening a small business, the duo brought the “Crowd Favorite” of 2016 to Donut Fest NYC, their “Those Beetz Are Dope” doughnut.

Neal’s out-of-the-box doughnut innovations include the Beet Glaze stuffed with ricotta cheese, Cinnamon Pepitas, and the Bacon Maple Bar, all available (while they last) at The Doughnut Project.

Get your ass out of bed in the morning and go get the everything doughnut. I was lucky enough to get the last one at 2 pm on a Sunday, being one in a crowd of dounutholics.

The Doughnut Project opens at 8 am on weekdays and 9 am on weekends. Closing time is when… SOLD OUT. At The Doughnut Project, everything is good, and I mean that specifically and literally.