Poaching bagels is one of the most important steps in the process, so don't skip it.  Traditional New York bagels are poached in a mixture of boiling water and barley malt, which gives the bagels their distinctive chewy texture and thin, leathery crust.  Since barley malt can be hard to find, I've substituted it with baking soda. The actual poaching process is simple.  Make sure the poaching liquid is at a full boil, not a simmer, then carefully lower the bagel into the water.  Cook it for 30 seconds on each side, then remove it from the water with a skimmer and place it back on the baking tray.  Repeat the process until all the bagels have been in the hot water.