My eldest son brought these bagels fresh from the oven, still warm, and they were completely delicious.
2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
5 to 6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal
Optional Toppings:
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon kosher salt (about 1/4 teaspoon each)
Combine
the water, yeast, and 3 tablespoons of the sugar in the bowl of an
upright mixer fitted with a dough hook. Stir and let stand until foamy,
about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix
until the mixture comes together.
Add 1 to 1 1/2 cups additional
flour 1/2 cup at a time to make a stiff dough, either stirring with the
wooden spoon or working with your hands. Turn out onto a lightly
floured surface and knead until smooth and no longer sticky, about 5
minutes, adding just as much flour as needed. (Dough should be heavier
and stiffer than regular yeast bread dough.)
Grease a large bowl
with 1 teaspoon of the oil. Place the dough in the bowl, turning to
coat. Cover and let rise in a warm, draft-free spot until almost
doubled, about 1 hour.
Remove from the bowl and punch down the
dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring
about 4 inches across. Form each piece of dough into a ball. Roll each
ball into a 4 to 6-inch log. Join the ends and place fingers through the
hole and roll the ends together. Repeat with the remaining dough. Place
on a lightly greased surface, cover with a clean cloth, and let rest
until risen but not doubled in a draft-free spot, 20 to 30 minutes.
Preheat the oven to 400 degrees F.
Grease a baking sheet with the remaining teaspoon of oil. Sprinkle the cornmeal on another baking sheet.
In
a large, heavy pot, bring 12 cups of water and the remaining tablespoon
of sugar to a boil. In batches, add the bagels to the water and boil,
turning, for 30 seconds to 1 minute. Dip the bagel tops in desired
toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes,
turn over and cook for another 30 to 35 minutes.
Remove from the oven and let cool on a wire rack.