In a measuring cup, combine 1/2 c. warm water and sugar. Sprinkle yeast over sugar-water micture, and let sit until proofed, about 10 minutes. Meanwhile, combine the AP flour, bread gluten, and salt in a medium sized mixing bowl. Pour yeast mixture in flour mixture with 1/4 c. of the reamining water. Knead dough until it is smooth and elastic, about 10 minutes. If necessary, add remaining water 2 Tbs. at a time until consistency is reached. Cover bowl with plastic wrap and let rise in warm area for 1 hour. Punch down dough, and let it rise for another 20 minutes. Divide dough into 8 balls, about 3.5 oz. each. Roll into a ball, and poke a hole in the center with your finger, forming each ball into a bagel shape. Line on an oiled baking sheet and let rise covered for 15 minutes. Meanwhile, boil a large pot of water, and mix in baking soda. Working in batches, boil bagels 2 minutes each side. Top with egg wash and toppings, if desired. Line on oiled baking sheet. Bake at 425* F for 20-25 minutes, or until lightly golden. Cool and serve.

Bagels require high gluten flour, or they do not come out nearly as well. I easily found bread gluten at my local bulk grocery, but if you cannot find bread gluten, you could also use high-gluten flour.

If you top your bagels with seeds, onions, garlic, or cheese, you will need to brush them first with an egg wash (1 egg mixed with a little water). If you want blueberries or chocolate chips, you can mix them straight into the dough!