Why not steam? Because traditional bagels should be boiled -- but not just boiled. They are supposed to be dipped in an alkaline (lye) and water solution first and boiled and or boiled with water and baking soda (has a similar but not nearly as good effect.) Doing so promotes a better browned, tougher crust and chewy, non airy inside, exactly as it should be. Steaming is what the commercial bakeries do, and one can and should be able to taste the difference.

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