Ingredients CardNew York Bagels36 bagels · about 4.6 kg Sponge 15 mlinstant yeast2.84 lunbleached high-gluten flour1.77 lwater, at room temperature Dough 7.5 mlinstant yeast2.66 lunbleached high-gluten flour41 mlsalt30 mlmalt powder Shaping and Overnight Retard spray oil, to taste Boiling and Baking sesame seeds, to tastepoppy seeds, to tastekosher salt, to taste15 mlbaking soda30 to 44 mlbarley malt syrup, for the watercornmeal or semolina, for dusting, to taste Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
