I know that several bagel places around here ("Here" being
Chatham-Summit-Millburn, NJ) which make great bagels use General Mills All
Trumps flour. I assume that you could do the same with just about any bread
flour. If you need a flour like this is commercial quantities, call a local
restaurant supply house or wholesale grocer. A lot of them will allow you
to buy from them is you don't get in the way.

I know that Dawn Foods in Edison, NJ, has a Will Call arrangement. You call
up, tell them what you want and when you want it. They get it ready for
you, you pay for it and load it in your car. I assume that other sources
have similar arrangements. I can buy 50 pounds of All Trumps or Harvest
King for around $12.

Barry

"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