A reader-favorite bagel recipe, plus all the accompaniments, for your next brunch

Elaborately themed soirees were never my thing. The closest I ever got were meals, mostly brunches, pegged to whatever Grand Slam tennis tournament was on television. So when friends came over to watch Wimbledon, I’d make scones. The French open, crepes or, one ambitious time, pain au chocolat. The U.S. Open meant New York-style thin-crust pizzas. But one of my favorite no-theme themes was bagels. For bagels, I didn’t need an occasion. I just needed the food.