Made three kinds of bagels last week, and the recipe for the basic dough was the same, just incorporated a few different ingredients to make different flavors. These cheese bagels had great flavor, but they seemed deflated a bit after I boiled them, maybe they had been rising for too long? Not sure, but it tasted delicious with the chewy bagel texture that we really enjoyed. Next time I will make smaller circles, which means I will use same amount of dough to make twice many bagels. See if it's going to make any differences at all. Definitely well worth the effort, and will be making next bunches soon.