Hi Ralph, I suspect that the overnight in the fridge may be contributing to moisture building up on the surface of your bagels (due to condensation) that is resulting in more gluten development. You might want to try skipping the "warm up" period after refrigeration and before boiling. This may be where the moisture is sinking below the surface and contributing to your tougher layer beneath the crust. If that doesn't help, you might also consider leaving out the added vital wheat gluten. 

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