I have a wonderful bagel recipe I love, and they are delicious. However, after the boiling bath for one minute on each side and into the oven, some of the bagels crack on the top when they keep rising. This doesn't affect the taste any, however I would just prefer they not crack. Does anyone have any ideas why they crack, too short or long a time in boiling water bath? I'm not sure. They don't all do this, just some of them, and I am curious as to why. Thanks!