Bread & Baking

??

So today, I attempted to bake homemade bagels. I prepared all the ingredients and used a recipe I found on Google that had 4.9 stars. It was supposed to be an easy at home recipe. I followed the recipe, step-by-step and everything was going fairly smooth. Until, I had to shape the dough which was so sticky that I could barely pull it apart. I’m not sure what happened. To anyone who bakes bread, how do I prevent the dough from being so sticky that it sticks to anything and everything. I baked them as blobs and they only came out half cooked. I know this is my first attempt but any advice would be greatly appreciated.

There's a bread recipe of which I'm very fond (if you go to the site, the last two reviews are mine), and I've made it several times, using the same ingredients each time. But twice - including my current attempt - it's failed to rise much. I have no idea what I could have done that has caused this non-rise. The recipe asks that the yeast be mixed in tepid water with a tablespoon of honey, and allowed 15 minutes to bubble up. It's possible that I've left this go on for too long - in which case, would this somehow exhaust the yeast and prevent further rising? Then what can I do with it? Since it's been in the loaf tin, it's risen a bit, and then stopped. And it's about 1/2 to 2/3 the volume it should be for a nice sandwich loaf. I guess I want to know:

• what I might have done that's stopped the yeast from working
• how to rescue a dough which hasn't risen as it should.

Many thanks!

Making my first loaf of bread since I was like 12/13 (I had a big baking era)

Just going based off vibes. Used yeast that expired in 2021 (I tested if it was still alive and it was)

Added some warm water and then some ap flour and salt and olive oil. Toweled her then left her alone for an hour. She got big then I transferred her to the prepped ceramic and left her in the fridge for the night. We will see how she gets tomorrow. I believe she is what you folks call a “high hydration” dough because I’m afraid to end up with a dense loaf so I probably used close toa 50/50 flour to water ratio (we will see how that goes)

Happy breading yall!!