My bagel dough was very sticky after proofing and before forming balls, causing the resulting bagel to have a very rough outer surface. Do I need to add a little bit more flour into the recipe or should I flour my hands before rolling into a ball? The bagels tasted great and really good texture, just had a rough surface and then were pretty flat ahem finished. Boiled a total of 2 minutes prior to baking. Any help would be appreciated...

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