New York Bagels

by Ana Ferreira

24 bagels · about 3.1 kg

Sponge

• 2 tspinstant yeast
• 8 cupsunbleached high-gluten flour
• 5 cupswater, at room temperature

Dough

• 1 tspinstant yeast
• 7 ½ cupsunbleached high-gluten flour
• 5 ½ tspsalt
• 4 tspmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt