I've been making bages using form Ciril Hitz's book formula. After I shaped the bagels I kept them in the refriggerator for about 15 - 20 hours depends on the day.
For some reason all the bagels have tiny blisters on the crust. I've done some research and people said that's because of extended fermentation, but I think the texture and density were about right and I don't believe they were kept in the fridge for too long.
Some said that this is common for hand rolled bagels, but if you have any ideas that I can make smooth crust bagels I'd love to know.