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