Sesame Seed Bagels: Brush each bagel, just before baking, with a glaze made of 1 egg white beaten until frothy with 1 tablespoon water. Glaze each bagel and sprinkle heavily with sesame seeds.
Onion Bagels: Bake bagels for 20 to 22 minutes and remove pan from oven, keeping the oven on. Working with one bagel at a time glaze as instructed above and sprinkle with minced, dried onion. Bake for 2 more minutes.
Cinnamon Raisin Bagels: Knead about 2/3 cup of raisins into the dough towards the end of the kneading process. Just before you’re done kneading, sprinkle your work surface heavily with cinnamon-sugar and give the dough a few more turns. Divide the dough into eight pieces, or more if doubling, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Let rest and shape as directed above.