New York Bagels

by Ana Ferreira

12 bagels · about 1.5 kg

Sponge

• 5 mlinstant yeast
• 945 mlunbleached high-gluten flour
• 590 mlwater, at room temperature

Dough

• 2.5 mlinstant yeast
• 885 mlunbleached high-gluten flour
• 14 mlsalt
• 10 mlmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt