We proofed the yeast for a few minutes in water and sugar and it was active, and then mixed in the flour. I kneaded the dough until it was really consistent - for about 15 minutes by hand. Then we let it rest for a little over an hour. There was a bit of expansion. The mass might have grown half again it's original size (150%)
I then weighed out the 65g balls and they rested in the fridge for a little over an hour. This was longer then that video recommended, but it didn't seem like going over by a half hour would do anything terrible. Next, we rolled out the ring shapes and let them rise for an hour... and then another hour. They didn't rise. The recipe called for putting them in the fridge overnight, but we chose to let them rest in a cool room, covered, overnight, just to give the yeast more of a chance. The trouble was there had been no change in size or consistency. They were almost tacky still, just as they had been during kneading.
This morning they had not changed at all. It was possible to re-shape them into balls with a few quick turns of the hand. I nonetheless boiled the water and turned the oven on. I lifted the first one and it stuck to the plate as tacky, unleavened dough would. They all went straight to the bottom of the pot, so I had to keep watch turning them. I boiled four and put them in the oven just to see what would happen, knowing it had been a failure. The results were "bagels" that didn't rise at all. Dense and chewy. They looked like dead piles of dough with seeds on them.
I read somewhere that you can't over kneed bagels, so I don't feel it was this. We weighted every ingredient so it can't be that. The yeast was active so it can't be that (or could it have been killed somewhere along the way?). All I can think of is that something went wrong in the proofing. But I can't figure out what.
Can anyone tell me what might have happened? Thank you!