New York Bagels

by Ana Ferreira

12 bagels · about 1.5 kg

Sponge

• 1 tspinstant yeast
• 4 cupsunbleached high-gluten flour
• 2 ½ cupswater, at room temperature

Dough

• ½ tspinstant yeast
• 3 ¾ cupsunbleached high-gluten flour
• 2 ¾ tspsalt
• 2 tspmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt