Food Network: Homemade Bagels

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Homemade Bagels
Recipe courtesy Emeril Lagasse, 2002

Ingredients
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)

Directions
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.