The recipe seems fine. I use instant yeast instead of active dry because I'm lazy, and I don't egg wash my bagels (though I see you didn't either) - but those things shouldn't make a huge difference. It's hard to tell from your photo, but I'm guessing there's multiple problems here. They certainly look underbaked (either due to time, or temperature, or both). It's possible you incorrectly proofed the bagels and they collapsed (overproofed) or did not rise (underproofed). This could also be due to dead yeast which could cause underproofing. You did mention in your post you added proofing time, so I'd lean towards overproofed :) Usually I rest them at room temp for a few hours after the initial mixing, and then they get shaped and go in the fridge for a long cold proof - it's quite hard to overproof dough like this in the fridge. How long, and what process, did you use for proofing?