@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