My first ever bagels. Thanks to a local brewer, I used Barley Malt syrup. Not sure if it was the syrup, a dough just a bit too wet or a bread flour that just is shy of the high gluton content (I use King Arthur Bread Flour), but the bagels were NOT PERFECT! Really good, but lacking that doughy, toughness I am so used to in a good bagel. Better luck next time - and there will be I am sure.