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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)
*Cream cheese and jam for spreading
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.
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.
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.
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