Hi Chris, you can certainly add some vital wheat gluten to add extra protein when using a lower protein flour, but it won't function exactly like the high-gluten flours. The balance of proteins are going to be different, but it can still help in a pinch. The formula for increasing protein content with VWG is for each 1% of VWG (based on the weight of the flour in the recipe) the protein percentage will increase by .6%. So say you wanted to up the level of protein when using our unbleached all-purpose flour (11.7% protein), to get to the 14% you're looking for you could add up to 4% VWG. Keep in mind that VWG soaks up a lot of liquid, so if your original bagel recipe calls for a lower protein flour you may also have to add additional liquid when adding VWG. 

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