Hi, Lorna. It sounds like your bagels could benefit from some additional flour to provide more structure to the dough. If you're not already doing so, be sure to use flour that has a high protein level (like King Arthur Unbleached All-Purpose or Bread Flour). These flours will absorb more water and produce higher-rising bagels than other, low-protein content flours. Your dough should feel just slightly tacky and look mostly smooth after kneading. Add additional flour by the tablespoon until that texture is achieved. Good luck!

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