I made another batch of sourdough bagels. Like anything else in life, there are lots of opinions on how to “correctly” shape a bagel — roll into a ball, poke a hole, stretch out seems to be the common one. I like the other approach — use your palms to make a six to eight inch cylinder, wrap loosely around your palm, put your palm on the work surface and roll back and forth, hey presto done.
Rolling along
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