My bagels topped with poppy seeds. You have to do this just after boiling otherwise they won’t stick. Then bake them for about 20 minutes. Yes they do look very home-made but were great hot out of the oven with cream cheese and butter with lemon zest.
In conclusion doing two nights consecutively makes economic sense: less wastage and I don’t have to spend the rest of the week living on the same meal. It’s also a chance to fine-tune the timings and the recipes. The second night went much more smoothly as I knew exactly how long it would take for that amount of bagels to bake in the Aga. One of the difficulties of cooking for so many is that any normal recipe no longer applies; you can’t just triple or quadruple the quantities.