Second try at bagels

I used the same recipe as on my first try : https://www.reddit.com/r/Breadit/s/e71iqTkB7v

Made a bigger batch to shape 140gr bagels instead of 120gr. I didn’t have enough pizza flour (14% protein) so I also used bread flour with 11% protein (500 gr of pizza flour / 59 gr of bread flour).

I used a little more yeast, and I don’t know if it’s this change or the flour but the dough rose much more quickly than on my first try. Had to punch it after bulk proofing. Same kneading time and process overall. The dough was way easier to work with !

I choose to shape the bagels the easy way, by making a hole with my finger through doughs balls (instead of rolling the dough and sealing the ends). They puffed up so fast after shaping, I rushed them into the fridge as soon as I realized. 28 hours of cold fermentation. They continue to rise quite a bit in the fridge during the first 2 hours, but the fermentation slowed down after that (big relief, they were already very puffy).

I’m still wondering if they have overproofed or not. 15 seconds of boiling on each face, and they puffed up a little more. Some of them seemed to be collapsing a bit while in the oven (is this an evidence for overproofing ?). I observed a slight oven spring but nothing spectacular.

The baking soda really give a chewy pretzel-like crust (as some of you guys pointed out). I will try without it next time, although I find this texture pleasing.

The crumb was softer than my first try, but still chewy and dense. I was surprised not to find air pockets as I suspected an overproofing issue.

The bagels were very good, and bigger than the first try, which is a success for me (pretty obvious because I made bigger bagels, but still). I will be more careful with yeast and proofing time. Some of you advised me to skip the bulk fermentation, I will look into that.

I stuffed the bagels with the same ingredients as for my first try (whipped cream cheese, avocado, salmon), and I added an omelette disk and some red onions pickles. It was amazing, I’m an official bagel lover now.

Feel free to tell me how I can improve for the next batch !!

Picture 1 : just after shaping.
Picture 2 : after first proofing at room temperature (approx 40 minutes).
Picture 3 : after 28 hours cold fermentation.
Picture 4 : after boiling.