Do you let them get some heat after taking them from the fridge or you just go straight to the boiling ?
(Added dried pepperoncino to the all bagel mix, love it)
Made a dough usind 1kg of flour, split it in half and mixed 10% of butter to one half to compare two bagels side by side. Butter bagels to the left, regular on the right. To me there's no going back to regular ones, though I slightly reduce the amount of butter to maybe 5-6%. Cheers.
Came out great but looking for something softer so the sandwich won't fall apart while eating. I did 30s boil each side. Have you tried making bagel dough with shortening for eg. butter ? Maybe this will help or switching to ap. Flour instead of bread flour.