Bagels too chewy
hi, i'm indonesian so bagels are not very popular here in my country. we rarely find some (even starbucks didn't have it regularly). so today was my 3rd time making bagels, my 1st and 2nd ended up with both unpleasant exterior look but tastes good anyway. it has that right saltiness and enough chewiness (altho i'm not sure t'was the right texture for bagels tho). today i kneaded by hand, used the exact same recipe and boiled the same way as it was yesterday, surprisingly i has that gorgeous "clean" look, enough brownish on it's crust but with VERY VERY CHEWY even my teeth couldn't cut it off instantly like you eat regular bread. it become super rubbery, you need efforts even to just tearing it off (by hand), not to mention by teeth. question is, am i REALLY doing it wrong? what kind of "chewy" texture it supposed to be like. fyi, since i kneaded by hand, i know the dough was rather tough (you know, not that kind of "regular" bread dough") maybe it needs more water hence it was TOO CHEWY? boiled one side for 2 minutes and 1 min on the other side. am i boiling too long?