I just like learning different ways and seeing what works! Thanks for the advice. I will have to try out that recipe next time I made bagels.

I think your right that I over proofed them. Since the two recipes have different proof times, waiting for water take for ever to boil, etc, led to longer proof. Next time I would probably just stick to trying one recipe at once not two different at a time.

I have tried overnight pizza and that worked well. For bagels do you recommend proofing the whole dough in the fridge or when they are in their "bagel shaped" dough?

I think your right that I over proofed them. Since the two recipes have different proof times, waiting for water take for ever to boil, etc, led to longer proof. Next time I would probably just stick to trying one recipe at once not two different at a time.

I have tried overnight pizza and that worked well. For bagels do you recommend proofing the whole dough in the fridge or when they are in their "bagel shaped" dough?

Left: Adam Ragusea recipe. Right: Ethan Chlebowski recipeFirst time making bagels so decided to try out two different recipes. For the left ones, I mistakenly read 470ml of water for 470 *grams* of water, so had to add more flour but kept the dough somewhat sticky since Adam recommended a stickier dough for a flatter bagel for egg bagel sandwiches. Right ones also came out somewhat flat but that was probably due it being somewhat tricky to get the pre-boiled bagel-shaped dough into the water without being misshapen and turning into a oval!Also found that using another baking tray instead of plastic wrap to cover during proofs was less messy due to sticky dough.I would definitely try this again with a less sticky dough like I am used to. But all-in-all it was all pretty straight forward.