I have just attempted baking bagels following the recipe from Bread Bakers Apprentice.
The problem I had was that as soon as I put the bagels into boiling water they completely deflated. I've never had this problem using other bagel recipes.
The only step I missed was doing the float test before putting the bagels into the fridge overnight to retard. Before putting in the fridge though they sat on the counter for around 15 mins.
In the end I baked the bagels without boiling them otherwise I would have wasted a whole heap of effort and at least now they are still edible.
Has anyone else had this issue or do you have any clue as to where I went wrong? Other recipes I've tried did not call for the float test and did not deflate when I boiled them.
Thanks for your help.