I went with whole grain. I've had others and they have their place in the sun but for overall utility, you can't beat whole grain.
For me, bagels are usually sandwiches. For a weekend breakfast, thinly sliced Virginia Baked Ham (ruffled), egg over easy with yolk dripping out the hole, and cheese if you must. For lunch on the go, peanut butter. It fills the void, carries you until supper, and won't mess your clothes up. You can also go for cream cheese, tomato, and raw onion if you're eating over a desk. And for the evening meal, thick slices of Filet Mignon, raw onion, and sauteed mushrooms. The toasted bagel is best placed face down in the au jus to soak up some beefy goodness. Here is where I would give the nod to a bagel with cheddar baked onto the top. This small amount of cheese compliments the steak nicely.