I have made Peter Reinharts bagel recipe a few times now with great results. The second time I retarted the dough overnight and there was a world of difference. I really like the texture of the bagels inside and out the problem I am now having is that some of my bagels are turning out relatively flat. I am not sure if this is a product of the way I am shaping them or what. A few turn out with a great shape and I am loving the crumb that is forming on the inside of the bagel, the crust is perfect, as well as the flavor. Now I just want to figure out how to make all of my bagels turn out full and round. Any advice would be great.