3-4 cups very strong wholemeal bread flour
about 1 tbs salt
4 level tablespoons vital wheat gluten
1 pkt yeast
2-3 tsp sugar
Mix yeast, water and sugar and allow to froth (just to prove it's alive). Meanwhile, combine the remaining dry ingredients. Add the yeast water plus additional water as needed to make a pliable dough. Knead for at least 10 minutes. Allow the dough to rest for about 10 minutes, then cut it into 8 pieces. Form the pieces into balls. Create the bagel shape by poking a hole in the middle with your finger and work the dough to stretch the hole larger. (I think this makes a nicer looking bagel than rolling it out into a rope and then pinching the ends together). Cover and allow to rise until fairly light, about 20-30 minutes.
Preheat the oven to 450F while you bring a pot of water to boil. Drop the bagels into the boiling water a few at a time and boil for about 2 minutes on each side. Remove to a cloth until all the bagels are boiled. Grease a baking sheet and place the bagels on. Bake for about 20 minutes or until nicely browned on both sides and cooked through.
Edited by Rowan, 22 November 2011 - 10:09 PM.