Homemade Bagels - warm water

Method

• 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.