New York Bagels

by Ana Ferreira

24 bagels · about 3.1 kg

Sponge

• ≈ 8 ginstant yeast
• ≈ 960 gunbleached high-gluten flour
• ≈ 1180 gwater, at room temperature

Dough

• ≈ 4 ginstant yeast
• ≈ 900 gunbleached high-gluten flour
• ≈ 33 gsalt
• ≈ 12 gmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt