adapted from Secrets of a Jewish Baker
2 cups warm water
1 tbsp oil
1 tsp instant yeast
3 tbsp sugar
3 cups rye flour
3-3 1/2 cups all purpose flour
2 tbsp vital wheat gluten
1 tbsp salt
Place all of the dry ingredients in a bowl,
whisk to combine.
Pour the water and oil over the dry ingredients and mix to make a shaggy dough.
Turn out onto a surface and knead for fifteen minutes until you have a stiff, smooth dough.
Set aside to rise for an hour. A finger pressed into the dough should remain indented. Preheat the oven to 400 and line two baking sheets with parchment paper.
Divide the dough into three pieces.
Roll each third into a rope,
and divide into four pieces.
Form into bagels. And place on the baking sheets. Bake for 25-30 minutes.
Remove to a wire rack and cool completely.