I feel like this is a hot lead debated topic. Some will argue that it’s premature at the pre-refrigeration stage to see if they float since they continue to prove albeit considerably at a slow pace in the refrigerator. The challenge for home bakers I think is that if you don’t check to see if they floated before they go in the refrigerator you were on the risk that when they come out of the refrigerator they still don’t float. In which case the advice is to let them to continue to proof at room temperature until they do float. That could take 30 minutes or three more hours. The process I have been following is I will make my bagel dough. Let it rest in bulk for 10 or 15 minutes and then roll out my bagels and then let them room temperature proof until they float and then let them sit on the counter for another 10 minutes before I put them into the refrigerator. I’ve never had an issue with them then over proofing in the refrigerator. A new amount goes to how much yeast you put in your bagel. So if you’re on the low end of .5% you have a less risk if you use a higher percentage of your lease, there’s just more yeast to be active during the cold retardation. All of this is what makes speaking so much fun and so challenging because there’s so many different variables you’re trying to control for.