I have been making batches of bagels and also having the same problem. The texture and taste is terrific but they flatten a bit after cooling. I let my dough have an initial rise of one hour, then I shape into balls and rest them for 10 minutes. I then shape them into bagels and let them rest for another 10 minutes before boiling one minute on each side. They look perfect coming out of the water and into the oven. What am I doing wrong? Should I reduce the initial hour of rise time?

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