How do I get my bagels to look more bagel-y?

onchain: IRL NFT Art with /bright-moments | off chain: baking or consuming sourdough

What hydration? I’ve made sourdough bagels with 80% bread mix excess, but typically bagels call for lower hydrations like 55-60%. Including an overnight cold proof makes it easier to maintain shape when boiling. What did the crumb look like? Very open or consistent?

Yep I did boil before baking, I think maybe I boiled 2 minutes a side which I feel might be too long?

Also I found my dough wasn't as "stretchy" as what the recipe called for. The recipe said you should be able to stretch it and see light through the dough, whereas mine would break.