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. 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.


















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By anaran26_8953807
Searsport, ME
on February 04, 2012
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I had never made bagels before using this recipe, and they turned out great! I did take a few hints from other reviewers - make a ball and poke the hole through and put an egg wash on the top to help them brown. I didn't have any cornmeal, so that step got skipped, although I will follow it next time. My husband and I both loved them and will definitely make them again!
By Chef #580861 Ne...
Illinois
on December 26, 2011
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I made these today and made Anne B's homemade mayonnaise to go with.They turned out GREAT!! They are beautiful.My boyfriend takes a bag of bagel's to work every Monday but with Christmas yesterday I forgot to pick them up.Not wanting to go back into town I remembered this recipe.So easy and fun to make.When I showed them to him he could not believe I made them.He will be showing everyone at work so I am sure I will have to make more.lol My lil dog ate a whole one himself.The mayo I added a lot of mustard to and together they are awesome.The only change I made was brushing the tops with egg whites before baking which gave them a truly nice golden brown color. Thanks Emeril for another great recipe.
By missyflynn
on November 23, 2011
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I made these with whole-wheat flour and they were really fantastic.
Read all 54 reviews