I rolled each bagel section out to be approximately 1u0022 thick and about 6u0022 long. You don't want it to be too thin and you don't want a super wide hole in the center. You can use the photo below as a guide. This dough does rise, so the hole will close in some, but shouldn't close in completely. You should be able to stick your finger in the center of the bagel without touching the dough.