I've read several bagel recipes.  Most call for high gluten flour.  I'm almost out of Sir Lancelot, and I hate to order from KAF except when they have a free shipping deal.  I could just use KAF Bread Flour, or I could mix in some First Clear flour to up the protein level.  Seems like I saw a bagel recipe that called for a combination of flours that included First Clear, but now I can't find it.

So the question is: Should I hold off baking bagels until I get some Sir Lancelot, or should I just use Bread Flour, or should I mix in some First Clear?  All opinions welcome, especially opinions based on experience.  Thanks.

Glenn