Hello,

I have been on a quest to make bagels.  I have tried many recipes with the exception of Peter Reinhart's.  The only problem with my bagels is that, although they taste delicious, they have been turning out a bit flat.  I have checked the recipes thoroughly and believe that I am measuring all ingredients perfectly.  Any thoughts on what could be causing this.  The recipes I have used are as follows:

http://www.kingarthurflour.com/recipes/bagels-recipe [1]

http://www.bakingbites.com/2007/06/homemade-bagels/ [2]

The recipes advise to let the dough rest before poking a hole in them.  The trouble is, that my shaped bagel balls seem to spread out a bit while they rest and seem to rise a bit.  When I go to enlarge the hole they defate just slightly.  Could my dough be to wet.  All of my measurements are correct.  Should I be using a flour with a higher protien content?  Currently I am using Gold Medal Bread Flour and King Arthur Bread Flour.

Thanks for your advice! 

Skylar