Originally Posted by tomgreg2002
I've made bagels a few of times. More work than a loaf of bread but
much less than croissants..! My biggest problem was shaping them consistently. They ultimately came out a bit random and funky looking.
Tasted great though.
When I make them I use a non-standard method for shaping them.
I've seen the pros make them by taking a rope of dough and joining the ends to make a circle. I make a flattened ball and poke a hole on the middle with a finger then shape it to an even thickness all around. That seems to work better for me.