So rather than admit defeat I thought I'd have another go at the bagels. It's the same recipe, this time with more oil. I also gave the dough longer to rise and prove which made it much easier to work with.
If the shape is off this time it is because Stephen and I bonded over making the little holes, trying to get them the right shape and experimenting with novelty heart shaped bagels.
I coated with black and white sesame seeds which didn't stick as well as I'd hoped. But my bagels are getting there. As soon as I perfect the method you will be the first to know.