King Arthur High Gluten Flour, Contains Wheat Flour (wheat flour, malted barley flour) High Protein, 3 lb, White, 48 Ounces

I recently bought this King Arthur high-gluten flour, and it has quickly become my go-to for all my baking needs. The quality of the flour is immediately noticeable, with a fine texture that makes it a pleasure to work with. One of the standout features of this flour is its high gluten content, which is perfect for baking hearty breads and chewy pizza crusts. The rise and texture of my baked goods have improved dramatically since switching to this flour. Whether I'm making bagels or artisanal loaves, they always come out with the perfect structure and crumb. I also appreciate the consistency and reliability of King Arthur products. This flour is no exception—it delivers consistent results every time, making baking much less stressful. Plus, knowing it's made from quality wheat gives me confidence in the healthfulness of my baked creations. If you're serious about baking and want to elevate your bread and pizza game, I highly recommend this flour. It truly makes a difference in the texture and flavor of your baked goods, and it's a staple I plan to keep in my pantry for years to come.

This flour is great for the pretzels & bagels that I bake and sell. The high gluten makes it rise higher, faster & better for a chewer taste.

Is a great flour for bagels

Superior to all purpose flour for making homemade bread. I purchase this through Amazon's Subscribe and Save program.

We made the best bagels with this high quality high gluten flour

It's great flour for bagels, pizza and baguettes. But it is a) not the best (bromated All Trumps 50111) and b) not very cost effective- about 12 bagels per bag of this. Otherwise, certainly a step up from King Arthur bread flour. I believe this is around 13% protein vs ~12%.

I used this with 00 flour to make my homemade pizza dough and they turn out great! The key to a perfect crust is for the dough to be pliable enough to not have to use a rolling pin, but firm enough to not stick to your parchment paper before transferring to your pizza peel. I still use a generous amount of semolina flour under the dough after it is stretched out and continue to shake the parchment after each addition to make sure it isn't sticking. Oil the dough, shake. Add sauce, shake. Add cheese, shake. (adding semolina underneath when necessary) You want to keep the semolina at a minimum once placing it in your pizza oven because it will burn.

Great flour, using it for bagels.