Haven't made bagels in a long time and felt the urge this morning. French bread dough makes a pretty good one so just made extra. After the first rise, divided into three ounce portions and rolled on the counter to a ball, poke thumb through to start the hole. Let rest five or ten minutes and stretch them out, twirling on your finger is one way. Let rest for 5-10 minutes, correct shaping a little if needed and poach for 1 minute per side. I like to put brown sugar in the water. Chop sticks are the best thing I've found to turn them over and take them out with. Ready to go into the oven, bake at 425 degrees for 10 minutes, turn them over and bake another 15-20 minutes. My shaping skills are rusty but these will be good. Nice and chewy, the grocery store bagels around here are like soft rolls with a hole in the middle.