The main dough ball looks great but the bagels are losing something. Maybe the holes are too big. Are these different than your first batch? Red and green wouldn't tempt me.
@Baba red and green bagels or like for the stained glass window? Also yes I did quite a lot different. Last time was whole-wheat flour and I let the dough rise overnight. This time white flour and only two hour rise. And I used more yeast. Main issue seemed to be bagels getting way too puffey and deflating, so for last six I reneeded and reshaped before putting in water and those came out wrinkly but otherwise okay
