Bagels 🥯

Stil using the same recipe : https://thia.codes/newbagels.html twisted with dough improver (« Scratch Premium Dough Conditioner »), following the author’s advices on that matter :

• Flour : 100% (I use pizza flour with 14% protein, W=360)
• Water : 47,5% (instead of 50%)
• Instant yeast : 0,5%
• Salt : 3% (instead of 2,5%)
• Sunflower oil : 3%
• Packed dark brown sugar : 5%
• Dough improver : 2%

All 6 bagels were made from the same dough, baked at 250ºC in a conventional oven (I poured boiling water in a tray to create steal). I tried to flip the 52 hours one to mimic bagel boards but it mess with the visual.

The bagels were really very good, but I would like to get them plumpier (more round I guess, like Utopia bagels). Can bagel boards help on that ?