New York Bagels

by Ana Ferreira

6 bagels · about 770 g

Sponge

• ≈ 2 ginstant yeast
• ≈ 240 gunbleached high-gluten flour
• ≈ 295 gwater, at room temperature

Dough

• ≈ 1 ginstant yeast
• ≈ 225 gunbleached high-gluten flour
• ≈ 8 gsalt
• ≈ 3 gmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt