All bagels are leavened (real bagels with yeast, whether commercial or sourdough, but I'd be surprised if even 1% of bad bagels are made with non-yeast leavenin

All bagels are leavened (real bagels with yeast, whether commercial or sourdough, but I'd be surprised if even 1% of bad bagels are made with non-yeast leavening). The difference between an airy bagel and a tough bagel is the type of flour (high gluten) and the cooking process (boiled then baked).