On Jun 6, 3:51 am, Ron > wrote:
> I have a recipe for bagel dogs that calls for flour with more gluten
> in it than regular flour, but I don't know where to find such flour
> locally. The best I could find was some flour that is supposed to be a
> "specialty flour" for making bread. Does anybody know what will happen
> if I use this flour in my bagels?
>
> Ron

Hi Ron,

With all-purpose flour it is much more difficult to get a smooth crust
on bagels. Bread flour made from hard spring wheat yields better
results than all-purpose flour in my experience. High-gluten flour
seems to be elusive in supermarkets and specialty shops, I've
purchased it before at the King Arthur store in Vermont, but didn't so
much as see it in their catalog last I looked. Generally I use bread
flour to make bagels and add 2 tablespoons of vital wheat gluten to
the flour, per dozen bagels.

Jessica