Getting that harder crunch on crust of bagel
I generally like where I am with making bagels except...
I cannot get that smoother, harder, crunchier crust that I so envy when I buy one in New York!
Method wise: Regular dough recipe with some barley malt syrup in there. After kneading, I shape into bagels and cold proof overnight. My boil bath has a good dose of "baked" baking soda (about a tbs/quart of water), a tbs of barley malt. I boil for about 90 seconds, then into a 475F oven for 15-16 minutes. Interior temp is 105 and the crust is nicely browned, but still feel a little bread-like on the crust.