How do you make onion bagels onion-y?
I've only ever learned to make plain bagels, and I want to branch out into onion (& maybe garlic) ones. I'm wondering a few things:
a) Do you make the bagel dough onion-y or garlic-y, and if so, how? Somehow, I feel like fresh onion or garlic would be hostile to yeast... garlic, I'm pretty sure, is antiseptic... Could one use fried onions or garlic? But then one is adding oil to the mix... Dehydrated onions or garlic? I've heard that they're making better dehydrated versions of these -- but I find traditional garlic powder to be gag-inducingly nasty. But I'm leaning toward the dehydrated onions...
b) And how do you make the onion or garlic stick to the outside of the bagel? Does it just naturally stick to the boiled surface, or do you use something like an egg-white wash? It also seems to me that on the outside you'd want fresh onion or garlic, so it would dry out and brown in a good-tasting way.
So does anyone have experience making garlic or onion bagels, or somehow know how bagel bakeries do it? Or what does your baker's intuition suggest?