What is an appropriate water to yeast ratio for hydrating yeast for bagels? I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact, I've noticed they kind of "deflate" a little as time goes on.

Is there a liquid/yeast ratio I should consider when "hydrating" or "waking" my yeast? I'm thinking about adding another gram or 2 of yeast, but I don't want to "drown it"... I don't even know if that makes sense as a thing, but I thought I'd ask before I start wasting flour.


540g High Gluten (12-14%) Flour 
140g Cold Water
7g Malted Barley
7g Fine Kosher Salt


-- Yeast Mixture--


7g Active Dry Yeast
20g Sugar
150g Warm Water


I let the yeast, sugar, and water "activate" for 20 minutes.

I put the "dry ingredients" into the mixer and mix them up... then I up the speed to medium and add the yeast mixture and the cold water... I mix for up to 4 minutes... then when a cohesive ball is formed I put it on a granite counter top and knead by hand for a further 3-5 minutes... 

After that I let it rest covered with a damp dish cloth for a least an hour...

After resting... I punch down the dough... measure out equal portions... then I make rings... 

I boil each bagel on each side for 1.5-2 minutes...

After boiling... egg wash, toppings, bake for 25-30 minutes on 425.
You're missing a step. You have to let them proof after forming them into rings. Just like how for bread making you always have to double proof, or else it'll be like pizza or pita dough.

After that they should be fine, just take care not to handle them too aggressively while moving to and from the boiling water (Again, just like bread. You deflate the first proofing intentionally but after the second proofing you have to maintain the air bubbles that make up your crumb)