Place water, sugar and yeast in the bowl of a mixer and let sit until foamy, about 5 minutes. Mix together flour and salt and slowly add to the yeast mixture until completely combined. Using the dough hook or by hand, knead for about 2 minutes until the dough is smooth.
When dough is smooth, let it rest in a warm place for about thirty minutes. While dough is resting, boil the 3 quarts of water. Once water has reached a boil, add the three tablespoons of sugar.
Cut dough into 10 equal pieces (for smaller bagels) or 6 equal pieces (for larger bagels), and roll each piece into a small ball. Flatten balls slightly. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for at least 1 hour. While dough is resting, boil the 3 quarts of water. Once water has reached a boil, add the three tablespoons of sugar.
Preheat oven to 375 degrees F. Sprinkle an ungreased baking sheet with cornmeal. Mix together all the seeds and the salt. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with the seed mixture.
Bake for 20 to 25 minutes, until well browned. Enjoy!