Ingredients CardNew York Bagels36 bagels · about 4.6 kg Sponge ≈ 12 ginstant yeast≈ 1440 gunbleached high-gluten flour≈ 1770 gwater, at room temperature Dough ≈ 6 ginstant yeast≈ 1350 gunbleached high-gluten flour≈ 49 gsalt≈ 18 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 Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
