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.