Homemade Bagels

• 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
• 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)

1. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook.
2. Stir and let stand until foamy, about 5 minutes.
3. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
4. 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.
5. 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.
6. (Dough should be heavier and stiffer than regular yeast bread dough.)
7. Grease a large bowl with 1 teaspoon of the oil.
8. Place the dough in the bowl, turning to coat.
9. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
10. Remove from the bowl and punch down the dough.
11. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across.
12. Form each piece of dough into a ball.
13. Roll each ball into a 4 to 6-inch log.
14. Join the ends and place fingers through the hole and roll the ends together.
15. Repeat with the remaining dough.
16. 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.
17. Preheat the oven to 400 degrees F.
18. Grease a baking sheet with the remaining teaspoon of oil.
19. Sprinkle the cornmeal on another baking sheet.
20. In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil.
21. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute.
22. Dip the bagel tops in desired toppings.
23. Flip bagels onto the prepared sheet pan.
24. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
25. Remove from the oven and let cool on a wire rack.

warm water, packets active dry yeast, granulated sugar, flour, salt, vegetable oil, yellow cornmeal, onions, poppy seeds, sesame seeds, kosher salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/homemade-bagels-recipe.html (may not work)