Josh Meyer wrote:
> 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

Not difficult to choose. ALWAYS choose a very high gluten flour (or add
gluten to lower gluten flour). I always use WheatMontana, the very
highest gluten available flour (I believe) in the States. Check out
their website for store nearest you. http://www.wheatmontana.com/

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener