I have tried twice now to make proper water bagels.  Each was a disaster.  The Recipe I made called for the bagels to be boiled for 5 minutes.  When I removed them from the water they were a gelatinous covered goo gob.  The recipe also called for baking at 400° for 30 to 35 minutes.  If I do this they wind up being squat chewy pucks with gooey insides.  I have looked at many recipes online and the boil times and baking temperature/times vary greatly.  I'm confused as to what is needed to make a good bagel.  Any help on this would be greatly appreciated.

Kenneth Adelman