2 cup Warm Water
1/2 cup Gluten Flour
1 tsp Sugar
4 1/2 cup All-Purpose Flour -- or as
1 pack Dry yeast
1 tbsp Salt
4 quart Water
2 tbsp Salt
4 tbsp Sugar
1 In a small bowl, combine ? cup of the warm water, sugar and yeast.
2 Sti= r & let stand til foamy, abt.
3 10 min. in lge.
4 Bowl of elec.
5 Mixer, combine gluten flour, 2 cups all purpose flour, salt, and remaining 1 ? c. = warm water.
6 Add yeast mixture and beat for 5 min. on med. low speed.
7 Co= ver dough and let it rise until it collapses, abt.
8 2 hrs.
9 Stir 2 more cups a.p.
10 Flour gradually into dough.
11 Spread remaining flour on a working surface and turn dough out onto it.
12 Knead until smooth and shiny.
13 Place dough in an ungreased bowl and let rise, covered, until doubled in= bulk, 1 hr.
14 Or more.
15 Punch dough down.
16 Turn out onto board and cut int= o 12 pcs.
17 Cover with dry towel, then damp one, and let rest 10 min. removing one pc.
18 At a time from under towell, begin making the bagel sha= pes.
19 Roll each pc.
20 Into a "snake" abt.
21 8" long.
22 Moisten and over lap ed= ges; pinch firmly together.
23 The bagel should be a uniform ring with a ce= nter hole no smaller that 1 ?".
24 As each bagel is finished, place it on a dry towel.
25 When all are formed and on the towel, place another dry to= wel, then a damp one, over them and let rise for abt.
26 30 min, or until "half-proofed", but not doubled.
27 While bagels are rising, preheat oven to 425°F.
28 Make the water bath by = combining water, sugar and salt in lge.
29 Pot and bring to simmer.
30 When ba= gels are ready, drop abt.
31 3 at a time into the simmering water.
32 Keeping = the water at a bare simmer, cook bagels for 1 min. on each side.
33 Remove = with slotted spoon.
34 Place on baking sheet lined (not greased) with bakers" parchment.
35 All s= hould fit on pan expect close fit.
36 Bake in center of oven for 10 min.; the bagels should be set but not browned.
37 Turn over and return to ovven for 5 min more, or until bagels are browned.
38 Cool on rack.
39 Store in plastic bag in "fridge up to 2 days.
40 If longer, freeze.