I just made the bagels for breakfast this morning. YUM!!! So easy. I used brown sugar, which worked great. Also, I didn't have high-gluten flour, but I did have vital wheat gluten which I added to the regular KA flour. I had to guess on this, but used 1 1/2 t. per cup of flour and rounded up, using 7 teaspoons in all. They came out beautifully. It would be nice if the KA web-site could give more specific instructions on using wheat gluten--exactly how much does a teaspoon of gluten raise the percentage of protein in a cup of KA flour, for example? That is a great suggestion. I'll make sure that suggestion gets seen by the people who add info like that o our web site. MT @ KAF This recipe is a winner--congratulations!

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