Two questions about this recipe (from "How To Cook Everything")
1) Has anyone else found that while the bagels tasted great and had that nice outside crust, they still had a pretty soft crumb and didn't have the same chewiness of a Montreal-style bagel (which is what I really want to make, since I can't exactly afford to ship St-Viateur bagels to myself...) Should I try adding some vital wheat gluten to the dough or something? I also noticed that my dough seemed a bit wet for a bagel dough and I might reduce the amount of water slightly next time. It's pretty wet where I am, maybe that made a difference?
2) I noticed that a lot of other recipes give a much longer boiling time, around 5-7 minutes as opposed to the 1 minute in Bittman's recipe. What's preferable?
Thanks for any feedback! I'm still a bit of a bread baking noob so anything would be helpful.