Bagels are best with high gluten flour or bread flour, like those available at King Arthur Flour. You'll get less chewy results with all-purpose flour.
Beyond the flour, the key to getting classic bagel texture is boiling the bagels in an alkaline bath with baking soda before baking them in a hot oven.
The key to classic bagel flavor is malt, in the form of barley malt syrup or diastatic malt powder. The former is available at many grocery stores and natural foods stores, and the latter is available at King Arthur Flour and other specialty baking stores. Don't confuse it with malted milk powder, which is something different.
In a pinch, honey or brown sugar will also yield tasty, if not quite characteristically bagel-like, results.