Ingredients CardNew York Bagels36 bagels · about 4.6 kg Sponge 1 tbspinstant yeast12 cupsunbleached high-gluten flour7 ½ cupswater, at room temperature Dough 1 ½ tspinstant yeast11 ¼ cupsunbleached high-gluten flour2 ¾ tbspsalt2 tbspmalt powder Shaping and Overnight Retard spray oil, to taste Boiling and Baking sesame seeds, to tastepoppy seeds, to tastekosher salt, to taste1 tbspbaking soda2 to 3 tbspbarley 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)
