New York Bagels

by Ana Ferreira

6 bagels · about 770 g

Sponge

• 2.5 mlinstant yeast
• 475 mlunbleached high-gluten flour
• 295 mlwater, at room temperature

Dough

• 1 mlinstant yeast
• 445 mlunbleached high-gluten flour
• 7 mlsalt
• 5 mlmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt