New York Bagels

by Ana Ferreira

36 bagels · about 4.6 kg

Sponge

• 15 mlinstant yeast
• 2.84 lunbleached high-gluten flour
• 1.77 lwater, at room temperature

Dough

• 7.5 mlinstant yeast
• 2.66 lunbleached high-gluten flour
• 41 mlsalt
• 30 mlmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt