After reconciling ourselves that a decent commercial bagel could not be found within 50 miles, NJ and I have been "experimenting" with various recipes and formulas for over a year. (Well, truth be told, NJ did the experimenting and I helped with the tasting). Over time, we've tinkered with the dough consistency, rise times/temps as well as the types and brands of various yeasts to get the proper "chew". We remain hopeful our quest is almost over.
Here is our latest effort, and bagel snobs should be outraged at the addition of cinnamon and raisins!