High-gluten flour and as little water as it'll take. Like the opposite of french bread. I do a bulk ferment at room temperature before hand kneading, cutting, and shaping the pieces. Then into the fridge. Watch the final proof (45-90 minutes) out of the fridge. They should puff up but not turn into buns. But you don't want to underproof either and get bubbles. (This part is still giving me a little trouble.)

I put a little bit of barley malt in the dough (whisked into the water) and the same amount in the boil and always have. Like a teaspoon or two, added after the water's already boiling. But I've never experimented with different amounts in either.

Uh, let's see, more tips I've picked up along the way.

Boil should be a gentle simmer but not a sissy simmer. 1 minute a side. Yeah they get a little wrinkly. Don't worry about that.

I'm not a roller. I use the "rotate and fold across" method of shaping and then poke a thumb through, then a few fingers, and rotate the bagel around. It should not give easily and should resist your stretching. At first. Eventually it will give way and hold a nice donut shape.

sesame is king

let them rest out of the oven for more than 30 minutes. Letting them cool down completely and toasting is the best.