Tried retarding shaped bagels for 36-40 hours. They deflated as soon as I touched them.
So I never cold retard my bagels. I tried it for the first time. Meant to do it for 24 hours but it was more like 40 hours. As soon as I picked them up to boil them, they just deflated. They werent totally flat or anything but they werent as nicely shaped as when I dont do a cold retard. So did I let them retard too long or is there something else I did wrong? I let them boil for 1-2 minutes on each side (probably about 2 because I have heard it helps make them chewier which I like). Thanks!