shaping bagels, rolls

Joined Feb 4, 2010
I have been baking yeast products for many years and with good success; yet there is one area I never mastered: how to shape small round yeast balls (bagels, hard rolls) seamlessly. My dough appears to be just the right consistency yet the final product is ugly with seams, cracks and crevasses.
Seems like my shaping the rolls is the problem.
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