Question for the Bagel Bakers
Trying to bake a "NY bagel". Almost there except for too thick a crust and a bit chewey.
What causes the crust of a (commercial yeast) bagel to be too thick? Too much Barley Malt Syrup or Baking Soda in the poaching liquid? Poaching the shaped dough for too long (60 sec on first side, then 30 sec on other side?)
How do I change the crust to be a pleasant crunch?