I learned a lot just reading through the chain of questions and responses -thanks so much. I do put the dough in the fridge to rise overnight. Because of the space concerns mentioned above, I let the dough rise in a bowl vs. pre-forming the bagels. Is there a down-side to this approach? I use Sir Lancelot bread flour because it is easily available. Is there an advantage to using high gluten flour vs. adding vital wheat gluten? Brian, I'd say it would be fine to let the dough raise (unshaped) in the fridge. the main idea is that it's developing flavor as it chills. Flour that's naturally high gluten will work better than flour with vital wheat gluten added, I suspect. The gluten you add would have a hard time distributing itself as evenly as the gluten that's right in the flour. Hope ths helps - PJH

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