Toppings: For an everything bagel, mix a few tablespoons of minced garlic, dried onion flakes, poppy seeds and sesame seeds in a small bowl. Add enough water to cover, then let the mixture sit for a few minutes and soften. Mixture will be quite wet, but this keeps it from burning.
For chewier bagels, use the overnight method. Instead of instant yeast, use active dry yeast (no need to dissolve it). After kneading the dough, put it in the bowl as directed, cover, then refrigerate overnight. Punch down cold dough the next day, then shape and follow directions as written.