Add yeast, warm water and molasses to stand mixer bowl. Stir and leave to rest 10 minutes.
To water mixture, add in flour and salt and knead in your stand mixer with the dough hook attachment for 7-10 minutes until dough is firm and smooth.
Set dough aside in a lightly greased bowl and cover with cling film. Leave to double in size for 1-1.5 hours.
While dough is rising, make your bagel seasoning. I mixed poppy seeds, black sesame, white sesame, flakey salt and garlic powder together.
Once bagel dough has doubled in size, separate the dough into 120 g pieces. Form into boules using your hand as a claw and pulling the dough inwards on itself to create smooth little balls.
Then use your thumbs to pop a nice whole through the centre. Video demonstrates. Place the shaped bagels onto a greased silpat or parchment lined baking tray, cover and leave to rise again for another 30 minutes.
To make the water solution a 1% baking soda solution is ideal. So for 1.5 L of water I used 15g baking soda. Then just add in about a tablespoon of molasses or malt syrup.
Once bagels are finished proving, get the water solution boiling and place your bagels. Boil bagels for 1-2 minutes then remove with slotted spatula and place on line baking tray. While still wet, top the bagels with your seasoning mix.