Best batch yet!

Hello everyone! I’ve been making this sourdough bagel recipe for a few months and I think I’m improving each time but let me know how you think this batch looks! With that being said, I feel like they deflate/flatten a little bit after they boil during the cooling step. What is causing this? Does anyone have any tips of how to fix this? They are super puffy after the 3 hour rise, I wish they would stay that exact size/shape! In the photos #1 is finished, #2 is post boil pre bake and #3 is right after shaping (I unfortunately forgot to take a pic after the 3 hour rise) Here’s my ingredients and process…

Ingredients: 100g starter, 255g water, 40g honey, 10g salt, 500g AP flour

Process:

1. Mix starter, water, honey and salt. Then add flour and knead for 6-7 minutes
2. Divide dough into 8 equal pieces. Shape each piece into a ball. Then go back and shape into bagel using thumb to poke a hole through the center. Place on rice flour dusted parchment paper lined baking sheet and cover with tea towel – let rise for 3 hours (or until puffy).
3. Preheat oven to 425F with pizza stone. Bring 6 cups of water to boil in large stockpot, add 1 tbsp honey. Boil for 2 mins on each side.
4. Remove bagels and let rest on parchment paper until cool enough to handle. Once cool enough, dip in toppings and place back on parchment paper.
5. Bake the bagels at 425F for 16 minutes (rotating halfway through) or until golden brown.