I agree, this recipe looks really good. The pictures definitely did help me understand the process. Unfortunately for me, Sir Lancelot flour contains barley so I can't use it. In fact, the only flour I can use is whole wheat (white or traditional) or the soft southern flours (White Lily or Martha White). If I were to make an attempt to use the the soft flours, I take it I should add oh, maybe 4 tablespoons of wheat gluten and reduce the liquid by at least 3 tablespons? Do you have any other suggestions to bump the protein level up a bit and make the bagels come out sort of like they should? Making yeast breads is a bit tricky when you can't use lovely KA All-Purpose or KA Bread flour! Ah well, it is the challenges that cause a person to broaden their horizons and get educated. You can try using the soft southern flours and the vital wheat gluten but why not use some white whole wheat in the recipe as well, which will boost the protein and taste pretty good. Molly@KAF

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