For more than four years now, Dianna Daoheung, a founding partner and executive chef at the Montreal-style Black Seed Bagels, has been doing a series of special, usually monthly collaborations with an impressive array of chefs and restaurants. Missy Robbins, Simone Tong, Sqirl, Emily's Pizza, Gramercy Tavern, Billy Durney, and Daniel Humm of Eleven Madison Park are just a few of the big names that have worked with Daoheung, and the list of upcoming collaborations is booked for at least six months out.

We bring this up now because Black Seed, in case you haven't noticed, has been on a bit of an expansion tear of late, opening their sixth, and instantly their busiest, shop last month in Rockefeller Center. And, most important, Daoheung's August collab is one of her best co-creations ever.

It's called the Morty, and it comes via the excellent Momofuku Bāng Bar in Columbus Circle. A kind of amped-up version of Bāng Bar's popular breakfast treat the Mort Mini, the Morty is a pleasingly oversized bagel twist stuffed with funky chunks of mortadella and melted American cheese, studded on the outside with lots of "Everything" seasonings. It has a crisp crust and a doughy, gloppy middle, and comes with a side Bāng Bar's signature spicy mustard for dipping. They gave me two yesterday morning to photograph, but one was plenty filling. This is a solid value for $5.

The Morty is available during August at all Black Seed locations (Rock Center, First Avenue in the East Village, Brookfield Place in Battery Park City, Court Street near Atlantic Avenue in Brooklyn, on Broadway in Nomad, and at the original in Nolita, which is reopening soon after a fire, as well as at Bāng Bar in the Time Warner Center.