I'm trying to duplicate Katz's NYC style bagels, since they're the only TRUE bagel ;}. I've got the taste, interior texture, crust appearance and shape down. However the crust is a bit too chewy. I'm using KA bread flour, plus a little gluten at 60% hydration, 10 minute mixer kneading, fermenting them overnight in a cold refrigerator and just letting them warm up a bit in the morning before boiling for 30 sec per side, then straight into a 500F oven for 5 minutes, turning down to 450F for another 8 minutes. They spring nicely during boiling at somewhat more during baking.

The crust comes out nicely brown, not over done, a little bubbly, a bit crisp on the surface, but there's a layer underneath that's just too chewy. The interior is perfectly chewy and still a little soft.

Any thoughts?

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