Begin with blooming your yeast by mixing it in the water with the molasses/sugar. Let it sit for about 10 minutes.
In a bowl, mix flour, salt and yeast mixture until it forms a dough.
Turn it out on a floured surface and knead for about 10 minutes or until smooth.
Form a ball with the dough then place it in a greased bowl. Cover it with a damp towel or plastic wrap and let it rise for an hour.
Once the dough has doubled in size, punch it down to deflate it then turn it out on a work surface.
Cut your dough into 8 equal parts. Piece by piece, fold the edges of the dough into itself then form them into balls with the folded part under. Form into balls by cupping your palm over the dough on your surface and moving it in a circular motion maintaining contact.
Cover again and let rest for 10 minutes.
Preheat your oven to 400ºF. Bring a large pot of water to a boil.
As the water heats, form the holes in your bagel. Do so by pinching the center of each piece with your thumb and index finger until you puncture the dough. With both hands use your index fingers to expand the hole by twirling the dough around on both index fingers. Do so until each hole is about an inch wide.
Gently lower each bagel into the boiling water being careful not to overcrowd them.
Let each one boil for 1 to 2 minutes per side. The longer it boils, the chewier it will be. Drain bagels and place on a greased baking sheet.
Brush bagels with egg wash then sprinkle everything bagel seasoning or toppings of choice on them. Bake for about 20 minutes or until golden brown. Let it cool before serving.
