2 C Warm Water 1/2 C Gluten Flour 1 Tsp Sugar 4 1/2 C All-Purpose Flour -- or as needed 1 Pkg Dry yeast 1 Tbsp Salt -----WATER BATH----- 4 Qt Water 2 tbsp Salt 4 tbsp Sugar
In a small bowl, combine 1/2 cup of the warm water, sugar and yeast. Stir & let stand til foamy, abt. 10 min. In large bowl of elec. mixer, combine gluten flour, 2 cups all purpose flour, salt, and remaining 1 1/2 c. warm water. Add yeast mixture and beat for 5 min. on med. low speed. Cover dough and let it rise until it collapses, abt. 2 hrs.
Stir 2 more cups A.P. flour gradually into dough. Spread remaining flour on a working surface and turn dough out onto it. Knead until smooth and shiny.
Place dough in an ungreased bowl and let rise, covered, until doubled in bulk, 1 hr. or more. Punch dough down. Turn out onto board and cut into 12 pcs. Cover with dry towel, then damp one, and let rest 10 min.
Removing one pc. at a time from under towel, begin making the bagel shapes. Roll each pc. into a "snake" abt. 8" long. Moisten and over lap edges; pinch firmly together. The bagel should be a uniform ring with a center hole no smaller that 1 1/2". As each bagel is finished, place it on a dry towel. When all are formed and on the towel, place another dry towel, then a damp one, over them and let rise for abt. 30 min, or until "half-proofed", but not doubled.
While bagels are rising, preheat oven to 425 F. Make the water bath by combining water, sugar and salt in large pot and bring to simmer. When bagels are ready, drop abt. 3 at a time into the simmering water. Keeping the water at a bare simmer, cook bagels for 1 min. on each side. Remove with slotted spoon.
Place on baking sheet lined (not greased) with bakers' parchment. All should fit on pan--expect close fit. Bake in center of oven for 10 min. the bagels should be set but not browned. Turn over and return to oven for 5 min more, or until bagels are browned. Cool on rack. Store in plastic bag in 'fridge up to 2 days. If longer, freeze.
