1. Prepare Your Dough and Work Surface: Once your bulk fermentation is complete, gently turn your dough out onto a lightly floured surface. Avoid adding too much flour, as this can dry out the dough. Divide your dough into equal portions, typically 3-4 ounces per bagel, using a bench scraper for clean cuts.

2. Pre-Shaping into Rounds (The Ball Method): Take each dough portion and gently form it into a tight ball. The goal here is to create surface tension. Cup your hand over the dough on the counter and move it in a circular motion, allowing the dough to grip the surface and tighten into a smooth, round shape. Avoid pressing too hard or tearing the dough. This step helps create a uniform crumb structure.

3. The Poke-A-Hole Method: This is a popular and straightforward method. Once you have a well-rounded ball of dough, use your floured thumb to gently press a hole through the center.

4. Stretching the Hole Evenly: Once the hole is made, gently stretch the dough by rotating it around your thumbs or index fingers. The key is to stretch it evenly so the hole doesn’t close up during proofing or baking. Aim for a hole that’s about 1.5 to 2 inches in diameter, as it will shrink. Avoid overstretching or creating thin spots, which can lead to uneven baking.

5. The Rope Method (Alternative Shaping): For a different approach, roll each dough portion into a rope about 8-10 inches long, tapering the ends slightly.

6. Forming the Ring (Rope Method): Overlap the tapered ends of the rope by about an inch. Place the overlapped section in the palm of your hand and roll it firmly on your work surface, applying gentle pressure to seal the ends together. This creates a strong seam that won’t come apart during boiling. Ensure the seam is well-sealed but not overly thick.

7. Final Check for Uniformity: Before proofing, quickly inspect each bagel. Are they roughly the same size? Are the holes centered and open enough? This is your last chance to make minor adjustments.