Develop at slow speed for about 15 minutes. The dough will be very stiff and heats up easily from friction during mixing. Use low speed only. Proof for about one hour (double) punch and benchrest for 15 minutes. Makeup without flour, or the ends will not close properly and you end up with amateur looking bagels.

They can be proofed fully, eggwashed, seeded and baked or they can be 3/4 proofed, boiled and baked. Either method will be fine.

Boiled bagels should be turned once during baking, to prevent excessive flattening. Eggbagels should be baked at 400F or a little less or they will get too brown before beeing done. A good Bagel is crusty and chewy. The best bagel is the freshly baked bagel. This can be done by retarding part of the madeup bagels, fully proofing them and baking them as needed.