Bagels are no harder to make than any other yeast roll. These have the unusual step of broiling, inserted between shaping and boiling, to set their shape. All bagels are boiled, which develops a nice glaze and encourages further rising.
Insert a finger in the hole in the ball of dough and pull out gently to form a 2-inch opening.
Place the bagels on baking sheets. Grill for a few minutes on each side, but do not let them color.
Slide broiled bagels into simmering water. Turn once. Drain briefly on paper towels, then transfer to baking sheets.