Thanks in advance...does the amount of time spent in the boiling malt water effect the crust? My refrigerated bagels float immediately so I am unsure as to how long they stay in the bath before removal.
Forty five seconds, per Master Baker Jeffrey Hamelman.
That will give you the lovely thin crust that crunches when you bite into it.
Peter Reinhart says 1min one side then 30-60sec the other. My Bagel book says anything between 30-60 sec each side and longer boiling would produces crispier/harder crust than shorter boiling. Personally I boil 1min each side.