First go at bagels. Not bad, but not right yet.
Hi all, yesterday I had my first go at baking bagels. The recipe I used is from the River Cottage Bread Book, which has been my bible as I learn to bake bread. The recipe is featured here http://www.telegraph.co.uk/foodanddrink/recipes/8784570/River-Cottage-Baking-recipes-international-breads.html?image=4 
I followed the recipe and produced nice puffy bagels after proving. However, after boiling for a minute a side, they kind of deflated a bit rather than puffing up further. When baked, they do taste lovely, better than any I've bought in a shop except for the ones from the 24hour bagel shop here in London. I'm about to go and toast some for breakfast with smoked salmon and scrambled eggs :)
I'm hoping someone might have a suggestion for what I've either done wrong or what I can do to improve them next time, so they're that bit puffier and more the size you tend to expect of a bagel.