I made these yesterday and they are delicious! I love the steaming part as opposed to the water bath. What I didn't like is that the holes closed up so much once they were baked that they looked like rolls with belly-buttons, not bagels! I was thinking what if you took empty 6-oz. tomato paste-size cans, greased them and set them in the center of each bagel while they steamed and baked? Do you think this would be a good method to try? Thanks, Mrs.Chiu Sure, give it a try. You can also try starting with bigger holes, knowing they will close up quite a bit. Cannoli forms might also work instead of the tomato cans. Slightly smaller holes. Let us know how it turns out. ~ MaryJane

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