Hey all... I have a bagel recipe I've been perfecting, and it calls for a glaze of egg whites with a little water. When I glaze them, however, it seems like most of the time (not all) the top crinkles and puckers -- it looks like the glaze is drying and pulling on the top surface of the bread while it's doing its oven spring. Yet adding more water to the glaze doesn't seem to make a difference. I just read about adding salt to egg whites, and I'll give that a shot this time.