I want to make some boiled/baked bagels for the first time. I have some King Arthur "Sir Lancelot" flour (even higher protein than their bread flour) and the non-diastatic malt powder that KA recommends for bagels. What I notice on looking at recipes, however, is that they all call for AP flour or sometimes bread flour, even though I read somewhere that high gluten flours are optimal for bagels.
I'm willing to try different flours and see what's what. But I wonder: can I simply sub in extra-high gluten flour in any recipe, or are other adjustments called for with it (e.g., moisture level, increased kneading, etc.)?