In the bowl of a stand mixer, using the paddle attachment, combine 3 cups flour, vital wheat gluten, salt and yeast.

In a small bowl whisk together water and honey. Add to flour mixture and blend at low speed until moistened. Add lemon zest and beat 3 minutes at medium speed.

Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough, add more or less flour as needed. Knead the dough for 5 minutes until smooth and elastic.

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 90 minutes.

Divide the dough into 12 pieces. (9 pieces for larger bagels.) Form each piece into a ball. Cover the balls with a damp towel and allow them to rest for 20 minutes.

Line a sheet pan with a Silpat or parchment paper sprayed with non-stick cooking spray.

Poke a hole in the center of each ball of dough with your thumb. Rotate the dough as you gently stretch it to widen the hole to 2-inches in diameter.

Place on prepared baking sheet, at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap. Allow bagels to rest for 30 to 60 minutes, until just beginning to rise. To see if bagels are ready, drop one into a bowl of water. If it floats to the surface within 15 seconds, they’re ready for the next step.

Preheat oven to 425°. Line a second baking sheet with a Silpat or parchment paper sprayed with non-stick cooking spray. Sprinkle with cornmeal.

Fill a large stock pot with 6 inches of water and bring to a boil over high heat. Reduce the heat so water is gently simmering. Add baking soda. Drop bagels into the water two or three at a time and simmer for 30 seconds on each side.

Use a slotted spoon to remove bagels from water and place on prepared baking sheet, rounded side up. Sprinkle poppy seeds over bagels and repeat with remaining bagels.

Bake 12 minutes or until golden brown. Remove from oven and cool on a wire rack completely before serving.