I know this subject has been beaten to death but I need some help. I have been making bagels each weekend for the last couple of months everything has been coming out great except for the crust. I am lookinbg for that crispy crackel crust, everything I have done so far results in the same soft bread like crust the bagels taste great and dough texture is great except crust . I have used various recipies including Peter Reinhart's. all tasting great .I boil my bagels about 45 sec to 1 minute on each side ans have used baking soda, lye, ands malt following other sugestions I have read on this board. I have baked at temperatures as high as 500.This only thing I haven't used is a baking stone which will be next step This might be very basic but is this the step I am missing will a stone give me that crust. Do I need to be baking on soaked wood boards ? are there any other sugestions anyone else can give me?
Sorry about double posting