The dough, after kneading, was a bit stiff but shaped into smooth balls. Poking a hole into the center of the ball and enlarging it created the uniform bagel shape.
After boiling the bagels for seven minutes, turning halfway, the bagels had an almost "dumpling" feeling.
Look how golden and lovely these are after baking! And they were so airy and light!
One recipe yields 12 small bagels. The size of the bagels are much better, in my opinion, than the overly large bagels we purchase in stores or bakeries.