Ingredients CardNew York Bagels24 bagels · about 3.1 kg Sponge ≈ 8 ginstant yeast≈ 960 gunbleached high-gluten flour≈ 1180 gwater, at room temperature Dough ≈ 4 ginstant yeast≈ 900 gunbleached high-gluten flour≈ 33 gsalt≈ 12 gmalt powder Shaping and Overnight Retard spray oil, to taste Boiling and Baking sesame seeds, to tastepoppy seeds, to tastekosher salt, to taste≈ 14 gbaking soda≈ 42 to 63 gbarley malt syrup, for the watercornmeal or semolina, for dusting, to taste
