Bagels!!!

Mix all the ingredients together with a wooden spoon until well combined. Cover with plastic wrap, transfer to a warm area and allow the sponge to rise until tripled in size with lots of bubbles, at least an hour.

Add the remaining flour and the diastatic malt powder. Mix until the dough starts to come together. Sprinkle in the salt and continue to mix. Knead dough until smooth and elastic. Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes.

Line baking sheet with parchment paper. Portion dough into 12 equal pieces. Keep covered so they don't dry out. Ball, and let rest for 10 minutes.

Two ways to shape: Easier way is to take each dough ball and press a thumb and index finger through the center to make a hole, and then twirl the dough around two fingers lightly, pulling and stretching it apart until about a 2" hole. The other way is to make a rope, wrap it around your hand with the ends on your palm, and then roll the ends together on a counter.

Preheat oven to 425F. Fill large pot or deep frying pan with at least 3" water, on high heat. Add molasses and salt. When water is at a rolling boil, boil the bagels for 1-2 minutes. Keep in mind that they'll puff up as they boil. Transfer to baking sheet, optionally sprinkle with a topping, and then bake for 20-25 minutes.