The last time I made bagels at home, they were perfectly delicious, particularly because I add barley malt syrup to the dough for sweetening. The problem was, as I boiled them, they rose and browned, and looked terrific. As soon as I took them out and laid them on a baking sheet to bake them, they shrank horribly, and did not rise in the oven. They were the hardest, wettest bagels I ever had. They reminded me of what we used to call water bagels. What happened? I have never seen a recipe acknowledge or address this. How do you keep them from shrinking when they come out of the water?