Form each ball of dough into a “rope” 8 to 10 inches long and tapered at the end. (Kirk McKoy / Los Angeles Times)
Wrap the dough around your hand like a bracelet and press together the ends. (Kirk McKoy / Los Angeles Times)
Squeeze the formed bagels to even out the thickness, with a 2-inch hole in the center. (Kirk McKoy / Los Angeles Times)
After resting, the bagels are ready to poach if they float in a bowl of cold water. (Kirk McKoy / Los Angeles Times)
The seminal boiling step, before baking, gives bagels their special crust. (Kirk McKoy / Los Angeles Times)
Add your favorite toppings to the poached bagels before baking them in the oven. (Kirk McKoy / Los Angeles Times)
