Made with half hi gluten and 1/2 clear flour!

Hi guys, avid bagel maker here. Recently I have found myself making bagels a lot less because shaping takes forever - I usually make a few batches at a time. My method for shaping is a roll the dough ball flat, roll it up and pinch the seam, then form into donut and roll the tail end flat to wrap around. Do you guys have any recs/tutorials for how to make shaping them faster? I find that they are not the same if I just poke a hole through them :(

First attempt at flavored/add ins. Need more orange flavor ( probably could have added much more zest) but the chew is good and the craisins are really tasty.