Here's the deal
1 batch of bagel dough mixed up at 11 pm.
It's enough for 12 bagels.
One third shaped into 4 bagels on a baking tray and slammed into the fridge ovrnight.
(Two thirds left to ferment in a cold kitchen overnight.)
From the 4 in the fridge:
2 bagels baked in hot oven
2 bagels dunked in a pan of boiling water until they floated to the surface and then baked.
Remaining dough - 8 bagels shaped
2 baked in hot oven
2 dunked in boiling water and baked
2 rested for 30 mins and baked
2 dunked in boiling water and baked after 30 mins.
The refrigerated dough wasn't just retarded, it was stopped completely. All four were dunked in boiling water to give them a revival. They still came good but were not as inflated as those shaped in the morning after a bulk rising overnight.
I also dunked all the morning shaped bagels, just because it wouldn't be a bagel without it. The bagels that were baked last came out the lightest. But they all tasted great!!!