"Boiling bagels before baking them is essential, as it briefly cooks the outsides of the bagel which helps the inside to retain moisture... grocery store bagels tend to be more bread-like, which isn't what you're looking for in a traditional bagel."
"Even though the bagels at the grocery store's bakery section are likely a step above the store-bought bagel brands you'll find in the packaged bread aisle, a grocery bakery's bagels tend to lack the distinct, yeasty flavor... an excellent bagel should have a bit of tang from extended fermenting with either yeast or a sourdough culture."
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