Which recipe did you use? Care to post it?
Thanks.

circe, @nospam.internet.look.ca wrote:
>
> Made bagels for the first time today and they came out of the oven
> looking more like doughnut-store honey crullers than bagels.
>
> I had a lot of problems getting the dough to stick to itself when
> kneading them, and joining the ends when making a long rope of dough.
> In fact one came out of the oven looking more like a croissant than a
> bagel!
>
> What did I do wrong? How can I avoid this in future?
>
> And one more question - next time I make them, I'd like to double the
> recipe and freeze half. This recipe called for one envelope of yeast
> and three cups of flour. Is it necessary to use two envelopes of yeast
> to six cups of flour or can I get away with just one envelope?
>
> Circe