Make the sponge: In a medium glass bowl, mix together the bread flour and instant yeast. Add the warm water and stir until combined. Cover with a towel and allow to rise at room temperature for 1 hour. The sponge should be active and bubbly.
Make the dough: Add the sponge to the bowl of a stand mixer fitted with a dough hook. Add the additional yeast, salt, and molasses, then mix on low speed until combined. Slowly add in the flour 1 cup at a time. Once the flour is incorporated, increase to medium-low speed and mix for 7-8 minutes. Turn mixer off and allow the dough to rest for 20 minutes.
Turn the dough out onto a clean work surface and divide into 10 equal pieces. Form each piece into a smooth surfaced ball (Hold 1 piece in both hands and stretch, then fold ends around toward each other at the underside, then rotate and repeat once, gently pinching to seal the underside. Create a smooth surface by rolling in hands). Cover with a towel and let rest on your work surface for 20 minutes.
Line 2 baking sheets with parchment paper and lightly spray with non-stick cooking spray.
Shape each bagel: Using your thumb and index finger to pierce and make a hole in the center and stretch slightly into shape. Place each bagel onto the prepared baking sheets. Cover and rest 15 minutes.
Boil and bake the bagels: While the dough is resting, preheat the oven to 450 degrees F. Combine the water, molasses, baking soda, and salt in a large pot and bring to a boil over medium-high heat.
Reduce to medium heat to keep at a gentle rolling boil and carefully drop the bagels into the water in batches (2-3 at a time). Allow to boil for 1 minute on each side, then remove with a slotted spoon back to the baking sheet. Add optional toppings immediately after removing from water, if using.
Bake for 14-15 minutes or until golden brown. Remove from oven and move to a cooling rack to cool 15-20 minutes.
Notes
Optional toppings:
Everything Bagel Seasoning
Asiago Cheese, freshly shredded
Poppy seeds or sesame seeds
Cinnamon sugar
Storage: Store in a brown paper bag for up to 3 days or freeze up to 3 months.