Bagels won't rise in the fridge
I made bagels this weekend, and yesterday I got the dough mixed, and I kneaded it (by hand) for 15 minutes, then let it proof for 2 hours, then formed them into bagels and put them in the fridge to rise overnight covered with a damp towel. And this morning my bagels haven't risen in the fridge! This is the second time this has happened, but I've followed the recipe exactly both times so I'm not sure what I'm doing wrong. I'm wondering if I'm overworking the dough? But everything I've read says it's really hard to overwork dough, but after kneading my dough is a little lumpy and it's not tacky, it springs back when I poke it but all the research I've seen tells me it needs to be smooth and tacky. The dough definitely rises when I proof it, but I'll admit I'm not entirely sure if it doubles, It looks about twice as big but I've made other breads where the dough has gotten a lot bigger after rising, so I'm not sure. I just want less dense bagels. Please help.
Update: I pulled them out of the fridge and hour ago and they've started rising! I don't think they'll pass a float test at this point but they've started getting poofeir! Why didn't they do that in the fridge?!