Bialys- the bread adventures continue

Last week, I baked my first successful loaf of yeasted bread. It was a simple recipe for Hearth Bread from The Bread Bible. I had tried making bread several times, but had never had a successful loaf before. I believe that I rushed all of my previous attempts, never letting the bread fully rise. The loaf I made last week took all day to go from flour bin to oven, but almost all of that was inactive time, letting the sponge ferment and the dough rise. But it turned out quite delicious.
High off of my victory, the taste memory of home-baked bread still lingering in my mind, I turned down Bill's request for bagels while we were at the grocery store. No. I can make bagels at home. For Christmas, I received the book Artisan Bread in 5 Minutes a Day, but had been hesitant to use it because of the books unique technique of making large quantities of dough and storing it in your fridge to make several loaves over the course of a week or two. I had failed all previous bread baking attempts, what would i do if I mixed together all that dough and it went to waste making loaf after loaf of sunken, underdone, cakey bread? Well, last week's success gave me the confidence to proceed with the 5 minutes a day technique (which is a bit hyperbolic, techinically you might only take 5 minutes to form the loaf, but it must still rest for a while before you put it in the oven). Instead of following the authors' advice and starting with a simple boule, I went in head first with bagels.
And I failed.
I followed the instructions to the tee, and things looked promising at the start, but somewhere between boiling and baking the dough, something went amiss. I ended up with flat, doughy, inedible rings. And a lot of dough left in the fridge. Exactly what I feared.
But! The dough was also good for making bialys, and so make bialys I did. And they turned out wonderfully, as can be seen in the picture below. I still have some of the dough left, which I will probably use to make more bialys. I think I will wait until I have a bit more experience before I attempt bagels again.