Yes, you will need a high gluten flour. Rumor has it the taste/texture from
a New York Bagel is because they are boiled in NY city water.

tgt


"Josh Meyer" > wrote in message
om...
> I'm trying to figure out why NYC bagels are so much better than those
> in other parts of the country. Anyone have a suggestion about what
> kind of flour to use?
>
> Josh