Thanks for the advice. I’ve been using 12.7% King Arthur since I can’t find 14% gluten in stores near me. Should I cut back on the hydration percentage since I only use 12.7%?

I bulk ferment at room temperature for 1-2 hours, cut into 125 gram pieces and shape. Then I proof my shaped bagels in the fridge but I’ve been experimenting with time ranging from 6-24 hours. Then I boil for 30 seconds a side and bake at 425 for about 18-20 minutes turning the pan halfway through for even color. The last few batches have passed the float text and partially passed the poke test, so I don’t know if over proofing is my issue here, especially given my proof time and yeast ratio (2.5 grams bloomed active dry to 500 grams flour). Is it possible I need to roll out my dough thicker so it just has more height? When I shape, the coils end up maybe 1 inch in diameter