And it was a success! Only one small problem - I discovered after I had mixed up the dough that I used AP flour instead of bread flour! That could explain why it took so long to get good gluten development. I think they still turned out okay though.
This time I made some everything, some cinnamon sugar, some sesame seed, and some plain. I ate a cinnamon sugar one this morning and it was delicious :)
I think I may have discovered what caused my troubles with rising last time. At first I thought it was maybe since I used only sourdough starter, and no additional yeast. And I thought that was confirmed when my first batch (shown below) turned out fine, with actual holes. But then when I made a second batch just now, and had the same problems. I think it may be related to how long the dough sits out before you boil the bagels. This morning, I had the bagels sitting out for a while, while I was letting the water boil and the oven preheat. When I made the second batch, I took the bagels out of the fridge right before boiling. Maybe the bagels need some time to rest first? The next time I make them, I'll test boil a few straight from the fridge and see if that is the problem. And maybe I'll remember to use bread flour!
My 12 little dough balls
This time I made the holes bigger so I wouldn't have the same problem as last time
After being boiled
A perfectly retained hole, post-baking!
These were sticky and sweet!