This post is follow-up to my earlier posts on bagel baking. I now have much more success with my bagel baking. I now produce much more rounded and delicious bagels thanks to the Reinhart recipe. A question for the bagel experts out there, however, is how come my bagels develop blisters on thier crust? Some sources I have read say that these blisters are a good sign, however, I spent some time observing the operations of a professional bagel bakery today, and I noticed that thier bagels have a perfectly smooth skin with no sign of blisters. What could be causing these blisters on my bagels? They aren't bad, they just aren't like I am used to in the shops. Could the be caused by the preferment from the Reinhart recipe? Or perhaps it is the fact that the only instant yeast I have access to is rapid rise? I would appreciate any thoughts!