2 Tbsp. yeast
4 to 4 1/2 c. WW flour
2 Tbsp. vital wheat gluten
1 1/2 c. warm water
2 tsp. salt
Directions:

Mix yeast and 1 1/2 cups flour and the gluten. Add the water and salt. Beat with electric mixer on low speed for 30 seconds, just to blend. Then beat at high speed for 3 1/2 minutes.

By hand add flour until the dough begins to stiffen. Turn onto floured surface and knead until smooth adding flour as necessary (you do not want a sticky dough). This will take about 8 minutes.

Cover and rest 20 minutes. Divide into 12 balls. Punch a hole in the center of each ball with your finger and stretch to enlarge the hole.

Cover and rise 50 minutes in a warm place. If your kitchen is cold, you can rise them in a warm oven of about 90 degrees fahrenheit–just be sure it is not too hot or you will kill the yeast.

Gently slide the dough into a large pot of simmering water for 6 minutes turning after 3 minutes. You will have to do this in batches.

Drain well on a towel.

Preheat oven to 375 degrees fahrenheit.

Place bagels on a baking sheet and bake for 35 minutes or until nicely browned.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.