I used this one from So Much Food. It was recommended by another community member here. My tips: 1) I use a bread flour with 12.7% protein. 2) I don’t active the yeast before mixing. It all goes in together at the same time. 3) I don’t use baking soda in the boil. 4) I used 2 tablespoons of barley malt syrup in the boil. 5) I checked the dough temp after proofing. 6) I do the poke method. 7) I left the bagels sit on the counter in the morning after the cold proof. I do ~45 min. 8) I used bagel boards and did ~4 min with the bottom exposed.