Bagel questions & answers:
First, if you have access to a bakery supply house, see if you can
get hi-gluten flour in less than 50 lb. bags. If not, add 1 tbl.
vital wheat gluten (available in many supermarkets and natural food
stores) per c. of flour.
Second, the dough should be quite stiff, barely tacky & not at all
sticky. When you think you've added enough flour, add a little more.
Third: See if you can find Peter Reinhart's recipe for bagel. That's
the closest you can come to real NY style bagel baked at home.
I don't know how long you boil yours, but I usually boil at least 1
minute on each side and then put them in the oven immediately. They
tend to collapse if allowed to sit.
Evie