[ktalebian]

I cannot seem to keep the fluffiness of my bagels. Irrelevant of the recipe, this is what I do:

• Make the dough and let it rest for 2 hours
• Divide the dough and make it into donut shape
• Let the donut rest for another 30 minutes (at this point they are super fluffy)
• Bring the pot of boil and cook each bagel for 1min per side
• Then cook in the oven

The problem is when I pick up the bagel to place into the boiler water, they get deflated. How do I prevent the deflation to happen?

 

[chefross]

Be more gentle when you pick them up to place them in the water. If they are deflating, they may be over proofed too.