Those look like great bagels, as a native New Yorker living abroad in a place with no bagels I both salute and envy your results! I have also been baking my own to get my fix.
Baking bread on a wire rack is generally a bad idea, and a very bad idea with bagels. Bagels are very sticky because you boil them, this gelatinizes the outer layer of the dough, making it very soft so it will mold around any shape. They will sink onto any shape you put them on no matter what you coat them with and then bake onto that shape, so you need to bake them on a flat surface. They will also stick like glue to a flat surface, and there's one or two ways to counteract that:
- Coat the bottom of the bagel. Purists will say you shouldn't do this, I have no problem with it, after all it means double the toppings! The only thing is the toppings don't necessarily crisp up as well when they are trapped between the bottom and the tray. You can also use a thin coating of fine cornmeal or better yet fine semolina. These act as miniature ball bearings and keep things from adhering. I use the same technique when baking pizzas
- Bake on a non-stick surface such as baking paper or a reusable non-stick baking mat. In my experience non-stick baking trays do not work with bagels, they will stick to them like glue
I usually do both just to make sure.