I've noticed that recipes for bagels call for a refrigeration period after shaping. Why does it matter if the refrigeration is done after shaping?
The shaped dough takes up more space in the fridge so it's not ideal.
At least with respect to pizza dough one source says that:
Doughs that are shaped and proofed after a slow, cold fermentation demonstrate noticeably better flavor and better structure.
So why shouldn't we refrigerate the bulk dough and shape afterwards?