u/Emotional-Street6148

They look good and taste great but always split on me.

I live in a tropical climate so I use a 53% hydration dough, anything over 54% I feel is too wet of a dough.

Maybe my windowpane test can be better but I'm scared or burning out my mixer lol, but right now I'm using a KitchenAid heavy duty mixer, I run it on stir for a couple minutes until the dough forms a ball then I put it on speed 2 for 13 minutes.

This time they are a lot bigger because I changed yeast and it worked a lot faster in the proof and I left it for the total time (30 minutes total) so they were nice and poofy.

They pass the float test from 15 minutes proofing but at 30 minutes they were sitting on the top of the water vs like half the bagel is still in the water.

Then they go into the fridge for a couple hours and then I boil from the fridge and bake at 425 for around 26 minutes.

Any tips?

All my seeds fall off. I make these for a market and I freeze them in bags, but all the seeds fall off like crazy.

I boil in baking soda and sugar and really press the seeds in, they come out of boiling for 30s a side and I place them upside down in a bowl full of seeds and give it a press.

These I tried freezing not in the bag but on a tray to see if that helped but if anything it made it worse.

I also tried toasting the sesame seeds first but that didn't seem to make a difference

Any ideas on how to prevent this from happening? All those seeds in the bag seem like a huge waste

I've been working on this recipe for a while now and I think they look good, but would like other opinions as well. Ignore the green food coloring it was an experiment that didn't work lol