In a large bowl, combine lukewarm water and molasses, then sprinkle the yeast over the top and let sit for about 5 minutes, or until frothy.

Stir in the bread flour and kosher salt until a dough forms.

Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Punch down the dough and divide it into 12 equal pieces.

Shape each piece into a ball, then poke a hole in the center to form the bagel shape.

Place the shaped bagels on a cornmeal-dusted baking sheet, cover, and let rise for another 30 minutes.

Preheat the oven to 425°F (220°C).

Bring a large pot of water to a boil, then gently add the bagels a few at a time, boiling for 1-2 minutes on each side.

Remove the bagels from the water and place them back on the baking sheet.

Bake in the preheated oven for 15 minutes, or until golden brown.