r/Bagels

Something is off… 1) doesn’t oven spring as much as I’d like - seems flat, 2) not much blisters, 3) feels gummy. Help!

Yields 10 170g bagels

Ingredient Weight Baker's %
Bread flour 929g 100%
Water (ice cold) 469g 50%
Active starter (at peak) 251g 27%
Sugar 25g 2.7%
Salt 17g 1.8%
Diastatic malt powder 10g 1.1%

Boil
1800ml water + 36g barley malt syrup, no salt, no lye.

Process
Mix: Combine flour, sugar, salt, malt, starter, and ice-cold water. Mix in a spiral mixer (Ooni Halo Pro).
Bulk ferment: Until 50% bigger
Divide and pre-shape: Portion into 10 pieces at 170g each, round into balls, and let rest ~10m lightly covered before final shaping.
Shape: Rope method into rings.
Cold retard: 48-72h in the fridge.
Boil: Straight from the fridge.
Bake: 500°F on baking steel. Steel reads at least 480F. 10m with steam on lava rocks under steel. Rotate sheet after 5m, bake 10-15m longer.

I have been craving some good bagels and could not find anywhere near me with bagels up to my standards, figured I would have to make it myself and ohhh I’m happy I did

Sausage, Ham, American and Two eggs

Thank you for the advice these bagels were less dense in the crumb with a good chew. Should I up hydration more and keep yeast the same if I want a fluffier crumb?