Boiling the dough makes the starch on the exterior quickly gels and forms a barrier. This keeps the water from penetrating very far into the bread and makes the bread crust crispy after baking. Since the barrier is already set before putting in the oven, the bread don’t rise very much. This gives bread dense, chewy insides.(It's a old trick from Bagel)
Adding baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness.(Special thanks to Jeff Zerb)
Adding sugar, honey and malt to the boil and/or the dough will increase surface caramelization and also create a subtle glaze.

[ingredient]
Bread flour 420g
high sugar yeast 5g
Iced Milk 140ml
Iced Water 140ml
White sugar 40g
Corn oil 50g
Salt 4g

This is the 13th dish of my challenge to make a hundred dishes that kids love. My kid loves the crispy crust so much.

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