Savory. I like making tuna sandwiches with them! Smoked salmon is nice, too.
I also prefer my cream cheese savory, too. Not a fan of the sweet flavors.
Yes. *So Random *totally answered the question.
Sweet bagels strike me as bizarre. I much prefer the classic plain with a smear of butter or a bit of cream cheese and lox. Ideally it should slightly hot indicating it was baked very recently.
I suspect this isn’t kosher wink
But I’ve fallen in love with a pretzel bagel, toasted, with lox, cream cheese, capers, onions and tomatoes.
I know that’s basically a lox bagel, except for the pretzel part. But the pretzel part totally makes it!
Call my sacrilegious, blah blah, whatever, but I like a savouryish bagel (onion, everything) well toasted with butter and honey or jam.
I like sourdough bagels. What’s the consensus around here on those?
Actually, I DO put ham slices on a bagel spread with cream cheese. I don’t like lox, but I do like ham.
Sweet bagels plain, regular bagels with stuff that’s either savory or savory with light sweet (like flavored cream cheese). Come to think of it, sweet bagels aren’t that sweet, either.
I keep reading this as “Beagles: Sweet or savory?”
I like both. Classic with cream cheese and lox (capers a bonus), or the apple cinammon bagels a local place makes.
Best: classic savory bagel, followed by a sweet one for dessert.
I’m all over the map when it comes to bagels.
Sweet? I’ve never been a fan of cinnamon raisin, but our local upscale gourmet market used to carry both French toast and triple chocolate chip. They were both TO DIE FOR with just a touch of butter and a sprinkling of cinnamon sugar. The wholesaler from which they got them discontinued both. When I found that out I wanted to cry 
Otherwise, I really like pairing that butter/cinnamon sugar mixture with the savory, particularly with everything bagels. When I want to feel healthy I’ll ditch the everything and eat 100% whole wheat or some kind of multigrain. And I just realized it’s been years since I’ve had either a salt or a pumpernickel bagel…
Ooh, I also like anything “berry”. The wholesaler I mentioned upthread makes triple berry occasionally with real fruit. They’re always the first one gone at the upscale market.
There’s nothing like a toasted sesame bagel with cream cheese on it. Mmmm
You’re right. ‘Bready’ bagels make me want to puke.
Yes, sesame seed, toasted so the seeds get all nutty, with really good chive cheese.
mmmmmmm
ETA: Nice simulpost Sticks and Scones!
Ugh, I feel sorry for you…are there really no nice local bakeries that have decent bagels where you live? Don’t go for those bags of Lender’s POS’s on the shelves, I agree those are just round bread, and when my mom bought those as a kid I was convinced I didn’t care for bagels! Heck, even the bakery department at most supermarkets make passable bagels…not as good as even a halfway decent bagel place, but better than something made offsite and shipped in a month ago.
Anyway, to answer the OP, savory. Sometimes I’ll get a plain bagel and put jam on it, but usually I go full savory. Last bagel I had was Sunday…an everything bagel with veggie cream cheese. There’s also a place around here that makes a really good parmesan black-pepper bagel.
I usually like savory, but once in a while I like a cinnamon raisin bagel with peanut butter.
Savory, savory, savory. And it always bites me in the ass, because whenever someone brings in bagels to the office (generally from Panera; it’s closest), they always have a metric ass-ton of sweet bagels. I have to dig to find the one (one!) asiago bagel in there; forget a garlic or onion or everything bagel. Bums me out, but hey, free bagels!
Sesame is definitely my favorite but a good blueberry bagel is a nice treat. My preferred topping is savory cream cheese but when I’m in the mood for sweet a whole wheat bagel with plain cream cheese and a tiny bit of jam or sliced fruit is delicious!
Savory.
My favorite used to be Sun Dried Tomato and even Sara Lee made them. But now days, no such luck. I am terribly saddened by this news and wish to complain to the bagel industry. Who else is with me?
I had to look up “capers” as I didn’t know what they were (though I’ve heard the term before). What I read didn’t do a very good job explaining what they might taste like, other than to say that chopped green olives are a good substitute. I know it’ shard to describe flavor, but what are capers like? Are they like olives?
Now I’m going to put myself out there as a heretic and say that I actually prefer the more bready, less hard/chewy bagels. I used to like the harder ones, but with my current dental situation I find them difficult and sometimes even painful to eat. Toasting helps, as the crispness will get through some of the chewiness.
Here on campus if I get a bagel I usually get an “everything bagel” with hummus on it. I like cream cheese, but with hummus I can pretend I’m being healthy.
Capers give you a pungent-briny hit of flavor. They are small, so you don’t get overwhelmed by the taste.