In a small bowl, combine 1/2 cup of the warm water, sugar and yeast. Sti= r & let stand til foamy, abt. 10 min. In lge. bowl of elec. mixer, combi= ne gluten flour, 2 cups all purpose flour, salt, and remaining 1 1/2 c. = warm water. Add yeast mixture and beat for 5 min. on med. low speed. Co= ver dough and let it rise until it collapses, abt. 2 hrs.
Stir 2 more cups A.P. flour gradually into dough. Spread remaining flou= r on a working surface and turn dough out onto it. Knead until smooth an= d shiny.
Place dough in an ungreased bowl and let rise, covered, until doubled in= bulk, 1 hr. or more. Punch dough down. Turn out onto board and cut int= o 12 pcs. Cover with dry towel, then damp one, and let rest 10 min.
Removing one pc. at a time from under towell, begin making the bagel sha= pes. Roll each pc. into a "snake" abt. 8" long. Moisten and over lap ed= ges; pinch firmly together. The bagel should be a uniform ring with a ce= nter hole no smaller that 1 1/2". As each bagel is finished, place it on= a dry towel. When all are formed and on the towel, place another dry to= wel, then a damp one, over them and let rise for abt. 30 min, or until "h= alf-proofed", but not doubled.
While bagels are rising, preheat oven to 425 F. Make the water bath by = combining water, sugar and salt in lge. pot and bring to simmer. When ba= gels are ready, drop abt. 3 at a time into the simmering water. Keeping = the water at a bare simmer, cook bagels for 1 min. on each side. Remove = with slotted spoon.
Place on baking sheet lined (not greased) with bakers' parchment. All s= hould fit on pan--expect close fit. Bake in center of oven for 10 min.; = the bagels should be set but not browned. Turn over and return to ovven = for 5 min more, or until bagels are browned. Cool on rack. Store in pla= stic bag in 'fridge up to 2 days. If longer, freeze.
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