Shaping the dough balls into a bagel shape.
Now don’t shoot me for this, but I don’t shape my bagels in any special way. (Seriously, Google it, YouTube it, you’ll see what I mean). Instead I poke my thumb through the centre of the dough ball, then just squeeze and tease it into shape. A bit of trial and error here on how big to make them goes a long way. The picture on the right is about right for me and ny bagels.
Cover a baking tray with non stick baking parchment and sprinkle with a bit of rice flour.
Shape the rest of the dough balls into vaguely bagel shaped and then pop them on to the covered baking tray.
You can now cover the bagels with either a damp (not wet) cloth or cling film.Leave them somewhere warm to prove for around 4 to 6 hours.
Now you can pop them in the fridge for at least 4 hours, this firms the dough up in readiness for boiling them. You can leave them covered in the fridge for longer, maybe a day, 2 days, whatever fits in with you.