I grew up eating Montreal bagels. Years ago I bought a bagel from one of the popular bagel places and tried to copy it. I find mine are not as dense but they tasted almost the same. Recently I bought bagels from the same place and I like mine so much better now lol
Bagels

Mix and knead:
2 1/2 cups water
2 tsp yeast
8 cups flour
1 Tbsp salt
2 Tbsp malt powder
1/2 cup sugar

Make a very stiff dough. Be sure to knead it extra. Cover the dough and allow it to rise for 30 to 40 minutes; it won't double in bulk, but will get puffy.

Divide the dough into 16 pieces, and shape each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 15 to 20 minutes.

While the dough is resting, prepare a water bath of 2 quarts simmering water and 1/2 cup sugar.

Shape the balls into bagels, squeezing the balls into ropes and pinching the ends together with a drop of water, transfer the bagels to the bath and simmer them 1 minute, then flip them over and simmer an additional minute.

Brush on an egg wash (egg + 1 Tbsp of water) to make them stick. Sprinkle with poppy or sesame seeds or leave plain.

Put the bagels on a parchment lined 13 x 18" baking sheet (8 per sheet), and bake them in a preheated 425°F for 30 minutes, or till golden brown.