Chewy bagels - help!
Hi, I just made bagels for the first time in a while, and the first after experiencing the quintessential New York bagel at Ess-A-Bagel. I don't know if my consciousness is raised or what, but I realized the the exterior of my bagels are too chewy. I used Hamelman's formula with two changes to make my life easier. 1. No bagel boards. I didn't turn the bagel in mid-bake. 2. After boiling, I rinsed in very cold water and then put into a cold bowl of water for a few minutes. Calling it ice water would be a bit generous. Other than that, I tried to follow exactly. I used KA Sir Lancelot. Did my simplifications cause the chewy crust? Of the many beauties of the Ess-A-Bagel bagel is the contrast of the crisp crust and the chewy interior. Is there a secret way to get this? Thank you. -Varda