That's a great idea. I didn't think of it, but the recipes for pizza dough and bagels are quite similar, and for those who have the KASL or other high-gluten flour, that should be perfect. When I have made bagels, I put about a tablespoon or two of barley malt syrup (nondiastatic) in the water during boiling to produce a shiny surface on the bagels. Some recipes also call for putting some barley malt syrup in the dough itself.
You are correct that it is hard to get real bagels anywhere anymore, even in NYC. Once someone discovered that you could make sandwiches out of them, bagel makers started making them soft, big and puffy. You almost have to go into ethnic neighborhoods to find the authentic bagels.