New York Bagels

by Ana Ferreira

36 bagels · about 4.6 kg

Sponge

• 1 tbspinstant yeast
• 12 cupsunbleached high-gluten flour
• 7 ½ cupswater, at room temperature

Dough

• 1 ½ tspinstant yeast
• 11 ¼ cupsunbleached high-gluten flour
• 2 ¾ tbspsalt
• 2 tbspmalt powder

Boiling and Baking

• sesame seeds
• poppy seeds
• kosher salt