Cinnamon raisin bagel with a light amount of cream cheese. And the cream cheese is spread on the top. I see no reason to slice my bagel in half.
I know a place that has Black Russian Bagels–very dark pumpernickel with onions and caraway seeds inside and sesame seeds on top. Toasted with butter and/or cheese, they are great.
I think I love you.
When I was a small child, I ate choclate chip bagels. Nowadays, I “take my bagel” back to the counter and point out that I ordered a donut. I have totally lost my tast for them.
In some places just south of here, a bagel is a very vocal dog. They take their bagels hunting. 
The ultimate? A plain bagel, lightly toasted, with a schmear of cream cheese, then sprinkled with capers and topped with a tissue-thin sliver of lox.
That rarely happens.
For everyday…a plain bagel, or maybe egg or pumpernickel, toasted and then smeared lightly with cream cheese. I’m a deviant. I love cream cheese whirled with bits of green olive. Or ‘veggie/herb’ cream cheese, as long as it isn’t dehydrated soup mix stuck into plasticky erstaz cream cheese. Bagels are honest good eats and they deserve honest ingredients. Fresh minced herbs, bits of finely chopped (blanched) carrots–bagel toppings shouldn’t crunch and jam between your teeth–definitely a whisper of garlic, maybe a touch of minced dried tomato…yum.
But bagels once lulled me into an offense against the Postal Service, before such would get a person featured on America’s Most Wanted, strip seached and thrown into a legal neverland.
My college routine was to study late–procrastination, y’know–then stagger down the cafeteria for a bagel and coffee for fortification for morning classes. It was all very robotic. Until one morning when I’d written out some checks for bills and a few very overdue letters (we wrote letters back then) and went through the routine, swinging by the mail box on the way. And staggered into the classroom, checks/letters in hand.
I mailed the bagel.
Jalapeno bagels toasted. I don’t use anything else on them to save calories.
Orally.
Jalapeno bagel with sundried tomato spread
Salt bagel with whipped cream cheese and smoked mackerel, whitefish, or trout.
Everything bagel. Toasted. Cream cheese. Maybe lox if I’m in the mood. Definately not on this coast. There isn’t a decent bagel shop within 3000 miles.
Bagels, bah. I’m not sacrificing my net carb quota on any bagel.
Wait, are those donuts?
As opposed to anally
I LOVE bagles, but since Actos and Metformin became my friends, the carbs were not so good.
Enter the local bagle shop. Well, not too local, he’s 4 towns to the west.
Lo-Carb bagels.
Stop holding crosses up at me, they are actualy GOOD. One Third the carbs.
The major drawback is they have the shelf life of a vat of Francium. They go from his oven, to a bag, transported home at a eye-poping speed, flung into freezer bags and poped in cryostatis.
A pair are sacrificed for breakfast daily.
Asiago rules. 14 carbs per bagle. 
When I have money: plain or onion bagel lightly toasted with cream cheese gravlax, capers, and* paper* thin onions.
Most of the time: plain bagel, cream cheese, ham, and alfalfa sprouts. That’s a good sammich!
Onion bagel, NOT toasted (can’t get this through my SO’s head), and thick spread of cream cheese. Light cream cheese, if possible, but not that whipped stuff.
Sadly, I can’t find a decent onion bagel around here.
Much as I love the everything bagels, we can’t have them here because of the poppy seeds. We tried the sesame seed ones, and the garlic ones, but just not the same.
Sesame seed, toasted, with herb & garlic cream cheese and sliced manzanilla olives. So good.