Personally, I love a toasted sesame bagel with a few slices of American cheese in the middle, but a good toasted onion bagel with butter is bliss.
So, what’s your favorite bagel?
My favorite-Blue Berry…Now that’s good eat’n!
Hmmmm…butter…
au bon pain’s asiago cheese bagel
A sesame-seed bagel from the Fairmount Bagel Bakery, pulled out of the bag as soon as you leave the store, with nothing on it.
That ephemeral pleasure aside, the same kind of bagel, toasted, with unsalted butter and black-currant jam.
Yum. I miss Montreal.
Lightly-toasted poppy seed with several slices of turkey, lots of hot mustard and some lettuce and tomato.
Warm everything-bagels with butter.
You all are wrong! Blueberry is simply the best. To qoute Tina Turner “better than all the rest!” 
Toasted poppyseed with vegetable cream cheese.
As a side note, I used to get a garlic bagel with liverwurst, swiss, horseradish and spicy mustard when I was angry with an ex -girlfriend. Tasted pretty good too.
Never toasted unless at a diner. ONLY then toasted with butter and jam.
Otherwise, non-toasted, painfully chewy fresh from the bagel shop.
With cream cheese (veggie or chive): Everything (preferably with a slice of onion and/or tomato)
With butter: Salt
As Sandwich: either of the above, or occaisionally onion.
For breakfast: Java Joe’s bizarre French Toast Bagel, with a little bit of butter.
mm… I’m drooling here…
Onion bagel slathered with sour cream, fresh from the toaster. Sure, you have to brush your teeth and gargle afterwards, but it’s worth it…
Onion bagel w/butter or raisin bagel w/cinnamon.
Blueberry or Cinnamon Raisin from Bruegger’s
Beagledave-OR…OR…OR???
You are either with us (the blueberry people) or against us.
Pick your side
A pox on thy Bruegger’s bagels. Noah’s are the only ones worth driving 20 miles for. Especially when they’re still steaming hot from the oven.
Is it true that there’s a difference between bagels on the east and west coasts (of the US)? Out here (California), they tend to be fluffy, like risen bread while the few bagels that I’ve had on the east coast were denser. Is that typical of back east bagels? If so, does it merit another civil war?
There’s no question people, Cinnamon-Raisin, all the way.
Cold and chewy is perfect, but if you’ve got the time, toast it lightly, brush with butter and sprinkle with brown sugar. Let it all melt to a gooey, sticky mess and you’re in breakfast heaven.
Where’s the drooly smiley when you need it?
bella
There’s no question people, Cinnamon-Raisin, all the way. Suggesting otherwise is simply silly.
Cold and chewy is perfect, but if you’ve got the time, toast it lightly, brush with butter and sprinkle with brown sugar. Let it all melt to a gooey, sticky mess and you’re in breakfast heaven.
Where’s the drooly smiley when you need it?
bella
belladonna-Cin…rais…Oh my G…
I think it’s obvious that belladonna is bias and being PAID to state that. I mean really, folks, what are we to believe? No…Dare I say it? Cinnamon Raisin bagels, a bastard bagel by the way, is better than the perfect lushous yumminess of blueberry? No no no no…That’s absurd.
Who do you work for bella?
You do know what those ‘raisins’ look like, right? If’n you don’t, all I have to say is that I had mice who “made raisins”.
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Plain untoasted bagel, heavy on the veggie cream cheese, from my local Dunkin’ Donuts.
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Onion untoasted bagel with homemade veggie or regular cream cheese from a nearby bagel place. If no cream cheese is available, I go with a spreading of butter sprinkled very lightly with salt.
Raisins give me the creeps. Always did.
If you’re going to eat a cinnamon raisin bagel, please, don’t spread Italian dressing on it! :eek:
I don’t mind which kind of bagel, it always ends up dunked in my coffee cup…
Gotta be a plain, untoasted bagel, warm, with nothing on it.
Coming in second would be a wild berry (RED berry, not blue berry) bagel like they had at the bagel shop in Faneuil Hall, Boston