Why Homemade Bagels Deflate After Overnight Proofing

I am not succeeding when it comes to bagels. Sourdough, Seeded Multigrain, Challah, White Sandwich Bread, French Bagettes - all good. Bagels, not so much. I am following the recipe in Peter Reinhart's The Bread Baker's Apprentice relentlessly and exactly. But when I proof them overnight in the fridge, by morning they seem ready to boil - bagel shaped and puffy, but by the time I get the plastic wrap (spray coated) off the top of them and gently peel them off the parchment paper (spray coated) and into the boiling water, they have become deflated intertube tires. My husband says they taste good - but he loves me and would say anything to be nice. What am I doing wrong? See attached pics. This was a particularly bad batch. After this, I took to putting tall custard cups in the proofing bag to hold the plastic wrap up off the bagels so the plastic did not adhere to the bagel and cause deflation when I removed the bag. That fixed the adherence problem but the larger issue of flat dense Frisbie like bagels persisted. The shame!!!!