One of my sons, who is our best bagel shaper, first slightly flattens the ball of dough to about palm size, then pokes the hole and widens it out. Then, once they are boiled, the "pretty side" is the side that was down on the counter, since it's nice and smooth from resting on the counter rising. So, if you bake them, "pretty side" up, they will be even that much better looking and rise beautifully.

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