A bevy of bagel

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.  Sti=
r & let stand til foamy, abt. 10 min.  In lge. bowl of elec. mixer, combi=
ne 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.  Co=
ver dough and let it rise until it collapses, abt. 2 hrs.

 Stir 2 more cups A.P. flour gradually into dough.  Spread remaining flou=
r on a working surface and turn dough out onto it.  Knead until smooth an=
d 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 int=
o 12 pcs.  Cover with dry towel, then damp one, and let rest 10 min.

 Removing one pc. at a time from under towell, begin making the bagel sha=
pes.  Roll each pc. into a "snake" abt. 8" long.  Moisten and over lap ed=
ges; pinch firmly together.  The bagel should be a uniform ring with a ce=
nter 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 to=
wel, then a damp one, over them and let rise for abt. 30 min, or until "h=
alf-proofed", but not doubled.

 While bagels are rising, preheat oven to 425 F.  Make the water bath by =
combining water, sugar and salt in lge. pot and bring to simmer.  When ba=
gels 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 s=
hould 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 ovven =
for 5 min more, or until bagels are browned.  Cool on rack.  Store in pla=
stic bag in 'fridge up to 2 days. If longer, freeze.

 Guaranteed better than store-bought--Watch out Murray Lender!!