Bagels: Tough Tops
I just made a batch of Hamelman's bagels and I think they turned out well. I am an U.S. expat here in Australia and I have yet to find a decent bagel! I have also been unable to source high-gluten flour, though, I can get bread flour and I add some vital wheat gluten to that.
I have noticed that with these bagels (and others I have made), the tops are very tough/hard. They're also too thick, I think. Could this be an oven issue? Too long in the boiling water? Flour type?