I just attempted to make bagels for the first time...here's what happened-
1) dough stuck to parchment (maybe I should have oiled it?) during the 2nd rise (after I shaped them)
2) once I put them into the baking soda bath they got HUGE
3) final result-half cooked dough that didn't really taste like a bagel.
I had the same problem when I made pretzels. They came out the exact same way as the bagels. I used AP flour (some recipes called for AP and some bread flour so I didn't think it was a huge deal. I also use vital wheat gluten and active dry yeast. Any idea what went wrong? I can make a mean pizza and bread dough....