Homemade Bagels
"Note: I never have bread flour on hand, so I always use all-purpose flour, subbing 1 tablespoon of vital wheat gluten in for every cup of flour (or 1 tablespoon gluten for about every 5 ounces of flour if you prefer to weigh your ingredients). For this doubled recipe, I used 16 ounces of whole wheat flour, about 3 ounces of gluten and made up the rest of the 34 ounces with all-purpose flour...."
INGREDIENTS
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1 tablespoon instant yeast
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4 cups (17 ounces) bread flour (see note above for variations)
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2 teaspoons salt
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1 tablespoon brown sugar
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1 1/2 cups (12 ounces) warm water
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2 quarts water
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2 tablespoons brown sugar
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1 tablespoon granulated sugar
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