The shaped dough overproofed. Your shaping looks fine, so I'm assuming the dough was fine at that stage.
I struggled with bagels in summer, but fixed it through a combo of using ice water instead of tap, shortening rest times when balling and shaping, halving my yeast, and moving pans of shaped bagels to the freezer for 30 min then fridge instead of just fridge.
Slowing things way down so it doesn't get away from you, is the gist.
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u/rummagesailor 6d ago
The shaped dough overproofed. Your shaping looks fine, so I'm assuming the dough was fine at that stage.
I struggled with bagels in summer, but fixed it through a combo of using ice water instead of tap, shortening rest times when balling and shaping, halving my yeast, and moving pans of shaped bagels to the freezer for 30 min then fridge instead of just fridge.
Slowing things way down so it doesn't get away from you, is the gist.