New York Bagels

by Ana Ferreira

36 bagels · about 4.6 kg

Sponge

• ≈ 12 ginstant yeast
• ≈ 1440 gunbleached high-gluten flour
• ≈ 1770 gwater, at room temperature

Dough

• ≈ 6 ginstant yeast
• ≈ 1350 gunbleached high-gluten flour
• ≈ 49 gsalt
• ≈ 18 gmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt