7 Bagels

Shaping bagels by forming one evenly rolled, non-tapered strand of dough into a circle, using the palm of the hand to roll the overlapped ends on the table to seal.
Before baking, place the proofed bagels in a single layer in simmering water using a slotted spoon or spider, poaching for 45 seconds on each side to form a shiny, chewy crust during baking. Drain on a wire rack for a few seconds before dipping the bagels in the desired topping or baking them plain.