New York Bagels

by Ana Ferreira

12 bagels · about 1.5 kg

Sponge

• ≈ 4 ginstant yeast
• ≈ 480 gunbleached high-gluten flour
• ≈ 590 gwater, at room temperature

Dough

• ≈ 2 ginstant yeast
• ≈ 450 gunbleached high-gluten flour
• ≈ 16 gsalt
• ≈ 6 gmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt