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im using this recepie: 500 grs strog flour, 12 grs salt, 25 grs dry yeast, 300 ml water, 50 ml olive oil, 5 grs sugar. I make my blend of flour by adding 100 grs of wheat germ and different flavor (garlic, herbs, sundried tomatoe, chipotle), i make my dough and let it rest for about 30 min, then...

i`ve been having trouble with my bagles, i let them rest the time the recepie tells me to, but after y cook them in the boiling water and take them out of the pot they become flat and dont get fluffy and nice in the oven, can someone tell me what im doing wrong??, i`m no expert but id like to...