Simple recipe that produces great results every time. I've subbed all or part wheat flour with no issues.
From EatingWell: March/April 1996
These classic bagels are also known as New York bagels. If the secret ingredient, as New Yorkers always contend, is indeed the water, out-of-town bakers are out of luck. However, minus the Hudson River, these bagels are still a good replica of the bagels many think of as the definitive model.