New York Bagels

by Ana Ferreira

24 bagels · about 3.1 kg

Sponge

• 10 mlinstant yeast
• 1.89 lunbleached high-gluten flour
• 1.18 lwater, at room temperature

Dough

• 5 mlinstant yeast
• 1.77 lunbleached high-gluten flour
• 27 mlsalt
• 20 mlmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt