When I kettle my bagels they collapse and look like round white prunes. They taste fine and the texture is good, but they look awful. I "half-proof" them for 15-20 minutes and kettle them for a little less than a minute per side. The dough is stiffer than bread dough and shows a good "window" when stretched. I suspect that either the dough is too slack or there's too much/too little yeast.
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Hi there, fellow home and pro baker and fan of great recipes….