I love garlic and olives, bet it’s so lovely toasted with good butter. I love the New Zealand salted one at Costco.
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No surprise here: Sourdough-Rye Everything Bagels (with the garlic and onion tucked into the dough to prevent their scorching).
Also, linking here (gift link) to an interesting article from the NYT today on the rapid spread of commercial bagel stores. As always, the comments can be insightful. I’ll stick with homemade, happy to be trendy and making bagels. The article did give me a new flavor to try baking: Asiago. Hadn’t heard of it, but will give it a go.
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Tim Hortons used to make an Asiago Jalapeño bagel (a bready Bagel that might make traditionalists cry) , which was one of the things I used to order. LOL. It has been taken off the menu.
I guess this type is available at some locations again but not at my local Tim’s.
It used to be called the Asiago Jalapeño , no mention of Mozzarella. I guess the formula has probably changed.
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Those look fan-fuckin-tastic! 
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Thank you!
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My platonic ideal of a bagel!! And those look so very good!
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Asiago has been big in New England at local shops - Bagel World, House of Bagels, Abrahams, Best Bagel, and several others. But I’ve seen it at Einstein Bros, Bruegger’s, Finagle A Bagel, and Panera…it’s very popular whenever I buy a dozen at a local store for coworkers at work.
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Noah’s, SF Bay Area, offers Asiago.
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I saw they were part of Panera (along with Einstein Bros and Bruegger’s - not surprising, since the bagels all seem very similar).
I think this is probably my favorite version thus far, although they’ve all been pretty good.
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Almost (but not quite) makes me want to take up baking!! 
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Noah’s has always caused a harumph among bagel traditionalists because they use steam ovens to bake them in lieu of boiling before baking.
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I really love the fine texture of a cream cheese pound cake, but I wanted an oil cake so it would keep well for the hostess.
Worked out well, both in texture and flavor, which was a relief! (I brought home a slice for myself (I had no room for dessert after that Easter feast 
.)
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I think Au Bon Pain might have pioneered asiago, jalapeno cheddar, and many other non-traditional bagel flavors a few decades ago – they had them way back when I was in college (my roommates from new york referred to those and the other local chain offerings as “bagels” with air quotes 
).
I recall there being a lot more flavors, but they seem to have pared down of late.
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The Cheddar Herb bagel was trendy in Canada around 1992-1996, when I was in college, as well. I ordered a lot of toasted jalapeno cheddar bagels and cheddar herb bagels back then, especially when I was a pescatarian for an 18 month stretch.
There used to be half a dozen bagel chains that were really popular across Ontario, as well as some local bagel shops, with big bready flavoured bagels and flavoured cream cheeses.
Many went out of business around the time The Zone and The South Beach Diet became popular.
The Great Canadian Bagel and Bagel Stop, and Tim Hortons, still sell these novelty big bagels and cream cheeses.
I suspect the timing was around the same as Au Bon Pain. They were especially popular in the fall of 1993. I remember being at parties with platters of these bagels.
Here’s one but it uses quick oats; it’s claim to healthier appears to be “no refined sugar” 
Top of the leaderboard right now; not a jam bar, but jam isn’t really the point.
Not quite a jam bar, and probably not too much healthier, but there’s oats and apricots!
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Depending on what you’re trying to achieve in terms of “healthier”, one of these might give you a starting point from which to adapt:
https://www.eatingwell.com/highly-rated-breakfast-bar-recipes-11912523
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Thank you! I got the same question on the “healthier” thread. I started with lower carb, but am also wondering about other “cheats” in baking like why use apple sauce?
I cut back on sugar and fat in many recipes in general, but for most things, healthier can just be a smaller portion size. Easy to make subs with the intent of making something healthier and then eating the same calories anyway.
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