I’ve made my first two batches of bagels, and they are indeed delicious, but I have some questions. The main concern is that either in the boiling or in the ice bath, apparently some water is getting in some of the bagels. Then when they bake, the water may boil off, but I’m left with a kinda wet section of the bagel (my daughter called it “bagel snot”!). What is happening? How can I avoid that?
Second, when I roll the dough balls out into a rope, and then wrap it around my palm to make a circle, rolling the part under my hand to “weld” the ends together, I invariably get a bagel that is fatter on one side and thinner on the welded side. I can’t figure out how to do this so I get an even bagel all the way around.
Third, a question about the rising process. If I leave them in the fridge overnight, it doesn’t look like they rose much, but Eric says that they can go directly into the boiling water from the fridge. Don’t they need to rise more? In my two batches, I let them sit out of the fridge for a few hours and they visibly rose. But then they are a bit wobbly when I handle them. Is this why I’m getting water in them?
Finally, I’m wanting “fatter” bagels, or another way to put it is bagels with a smaller hole. Any suggestions for that? I tried making fewer bagels with the recipe (made 16 bagels instead of 18 with the 18 bagel recipe), so that there is more dough per bagel, and that helped a little, I think. I kinda think the issue is that the hole size ends up being determined by the girth of my hand when I “weld” the ends together. Is there another way to make the bagel round other than wrapping it around your hand?
Thanks for any help.