SIR LANCELOT

High-GlutenKosherWholesale Case Size

King Arthur Sir Lancelot is the secret weapon of professional bagel shops and pizzerias. Milled from premium hard spring wheat, this high-gluten flour is renowned for its exceptionally high protein content, delivering the strength and elasticity that yeast-raised doughs demand. Expect a strong, chewy texture and lofty rise — the structure and resilience serious production baking requires, batch after batch.

Specs from the mill. King Arthur lists Sir Lancelot at 14.0% protein and 0.52% ash, milled from the highest-protein spring wheat in its line, and describes it as the flour to use when strength is the priority. That strength is what lets bagel dough take a long cold retard and a boil without slackening, and what gives New York-style pizza crust its chew and high volume. Hydrate it a little higher than a bread flour and give it a full mix to develop the gluten.

For a softer, all-purpose artisan flour from the same mill, use Sir Galahad; to push protein in a weaker flour, add vital wheat gluten. Browse all King Arthur flours and our bulk flour collection. Stocked in our Brockton, MA warehouse with local delivery across Eastern Massachusetts and New England; ships nationwide.