I have made these bagels several times now and they always turn out wonderful. Like most other people recommended I have increased the water to 1 1/8 cups and halved the quantities of both sugar and salt. I found that watching the bagel rolling video on YouTube was a great help, but I now cheat and use a medium cookie dough cutter to cut the bagel and then a very small round cutter to cut out the whole in the middle, to almost perfect results. I do find that the whole process takes a little too long to make from start to finish for breakfast, so I started freezing the dough. I make the dough as usual and cut in to shape, but before allowing the dough to rise. I place the bagels on a baking tray and freeze. Once the bagels have frozen I transfer them to a plastic container, using wax paper in between the layers. (I can usually get 3 layers in my containers). Then I can take out the desired number of bagels and thaw them in the microwave for 50 seconds on full power. I then let them rise in a warm place for 20 minutes. (I always heat the oven to 200 degrees for 2 minutes, before turning the oven off and placing the dough inside to rise). Then continue with the rest of the recipe, I boil each bagel for 1 minute on each side, glaze with the egg white and then cover with Asiago cheese and bake for 20-25 minutes, perfect!!!
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