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Babs, the extra gluten helps give the bagels their chewy texture. I would not make them without it, but if you prefer a more “bread-y” bagel you might like it.

The next attempt will follow the recipe far more closely however. Is the extra yeast necessary to kick start the mixture, (out of curiosity)?

Actually, I’m trying a lot of recipe because I’m planning to open a homemade bagel café in the South of France.
The week i’ll make bagel with your recipe.

Thanks

Haven’t done nearly half the recipes yet. The Country White is our standard bread and my son eats a bagel most every morning, except when I make sourdough pancakes — fabulous, mostly just starter — and has a dark choc chip sourdough waffle most afternoons.

Took about a year to get the bagels to the standard where my NY-jew wife approved, but now they’re the only real bagel we’ve yet to find anywhere in our adopted homeland of Oz down-under.

Interestingly, my starter has ended up being about 156% hydration, but all the recipes in her book work fine (I remember from her tutorial she said equal flour and water, but I’m tempted to stick with my blissful ignorance, which works! Must be a Southern Hemisphere thing…)