I am new to this forum. I have recently started baking bagels, since you really can't get a good bagel in Indiana! (OK, this is probably open to arguement). I originally had good luck with Peter Reinhart's formulation from his book, " The Breadbaker's Apprentice". First few batches were perfect. Now they seem to fall right after boiling. The crust is the same, and the middle looks risen, but they are physically flat. I am curious if anyone has a suggestion. I pretty well follow the formulation in the book, and use King Arthur bread flour.