In a medium bowl, whisk together 2 cups plus 2 tablespoons of lukewarm water, 1 tablespoon of molasses, and 2 teaspoons of active dry yeast. Allow this mixture to sit for about 5 minutes, until it becomes foamy and fragrant.

In the bowl of a stand mixer, combine 7 cups of bread flour and 2 teaspoons of kosher salt. Gradually pour in the yeast mixture, mixing on low speed until a shaggy dough forms.

Dust a clean surface with flour and transfer the dough. Knead it for about 10 minutes, until smooth and elastic.

Shape the dough into a ball, place it in a greased bowl, cover with a towel, and allow it to rise in a warm area until doubled in size, approximately 60 to 90 minutes.

Once risen, punch down the dough, and transfer to a floured surface. Divide into 12 pieces, shaping each into a ball and poking a hole in the center.

Place the shaped bagels on a baking sheet, cover with a towel, and refrigerate for 12 to 18 hours.

Preheat your oven to 450°F and mix the topping ingredients in a bowl.

In a large pot, bring water to a boil and add molasses. Boil each bagel for 30 seconds on each side.

Place boiled bagels back on the baking sheet, brush with egg wash, and sprinkle the prepared topping over them.

Bake for 15 to 19 minutes, or until golden brown, then cool on a wire rack.