New York Bagels

by Ana Ferreira

6 bagels · about 770 g

Sponge

• ½ tspinstant yeast
• 2 cupsunbleached high-gluten flour
• 1 ¼ cupswater, at room temperature

Dough

• ¼ tspinstant yeast
• 1 ¾ cupsunbleached high-gluten flour
• 1 ⅓ tspsalt
• 1 tspmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt