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.