Out of two batches using Peter Reinhart's recipe for bagels, I had one huge success (see photo) and one "meh" (see no photos, because they aren't pretty enough) batch that tastes ok but sort of got weirdly bumpy and wrinkly looking coming out of the water bath. I'm guessing I misjudged my rise time on the second batch. But anyway..
Do you use the Reinhart recipe, or another? I prefer NYC style bagels with a good bit of bite-back, so I kneaded well and did a 2 minute boil, fwiw and so you know the type I'm looking to make.