Bagels keep deflating in the fridge
I am really having a hard time with storing bagel dough overnight. After bulk fermentation, I lightly knead it. I then shape the bagels and stick them in the fridge until the following morning. They continue to rise and just completely deflate when it is time to boil. It even forms a crust on the outer shell of the dough.
I have also tried to lightly knead the dough a few times while in the fridge, and then shape it. But it is so hard to shape the dough when it is cold. Any suggestions?
Here are the quanties:Salt (1.5 teaspoons) Sugar (1.5 Tablespoons) Water (1.5 cups) Dry Active Yeast (2 teaspoons) Flour (3.5 cups)