Combine flour, yeast and salt into a mixing bowl. Add water and stir to combine with a wooden spoon.

If your dough looks dry, add water a tablespoon at a time until all ingredients are incorporated. Dough should be slightly sticky, but not wet. 

Turn out onto a floured work surface and knead 3-5 minutes until smooth. Dough should feel stiff but not dry.

Place in a lightly oiled bowl and cover. Let rise for 1 hour in a warm spot. 

Preheat oven to 450 F.

Divide dough into 8 equal pieces, rolling each piece into a ball and placing on a parchment-lined baking sheet. 

Cover and let rest for 30 minutes.

Using your thumb, poke a hole into the center of each dough ball and gently stretch until it forms a bagel shape. 

Place shaped bagel on parchment lined baking sheet, cover, and let rise for 15 minutes.

Bring 8-12 cups of water to a boil in a 12 quart pot.

Add the baking soda and molasses to the boiling water, stirring to dissolve.

Carefully place a bagel into the boiling water. If it sinks immediately let the rest of the bagels rise for 10 more minutes before continuing.

When boiling your bagels don’t overcrowd them in the pot.

Boil them for 1 minute on each side then place back on parchment lined pan. If they look wrinkled, that's okay. That will go away when they bake in the oven.

Bake the boiled bagels for 12-15 minutes or until dark golden brown.

Let cool on a wire rack before slicing.