I bulk cold retard my bagels. However, I never know whether to bring to room temp before boiling. I’ve tried shaping straight from the fridge and letting them come to room temp and half were overproofed. Then I tried letting the dough come to room temp and then shape, but the shaping becomes impossible from there, they get a little more moist. I prefer bulk retardation over shaping and then retarding the bagels. I’m not looking for a super crispy exterior, only slightly crispy with a great amount of “tear” to my bagels. So should I let the bull dough come to room temp? Or should I shape and then boil right after shaping?