Add warm water, 1 tablespoon molasses, and yeast to a small bowl, and whisk together until dissolved. Allow the mixture to sit until it?s foamy on top, about 5 minutes.

Whisk together flour and salt in a stand mixer bowl. Combine the water and yeast mixture with the flour on low speed, until a shaggy dough forms.

Increase speed to medium and knead the dough for 10 minutes until it is flexible and bouncy to the touch.

Roll the dough into a tight ball, place it in a clean bowl, and cover with plastic wrap. Allow the dough to rise in a warm, draft-free place until doubled in size, about 60?90 minutes.

Prepare two baking sheets generously sprinkled with cornmeal.

Punch down the risen dough a few times to release the gas. Divide the dough into pieces weighing 4 ounces.

Roll each piece into a ball, then push through the center to make a hole. Stretch the bagel out to about 4 inches across.

Place bagels about 2 inches apart on the prepared baking sheets, cover with plastic wrap, and allow to proof overnight in the refrigerator for 12?18 hours.

Preheat the oven to 450?F (230?C) with pizza stones on the upper and lower racks for at least 30 minutes.

Fill a large pot or dutch oven about halfway full with water and bring to a boil. Add molasses until the water is dark brown.

Remove the bagels from the refrigerator and gently place them into the boiling water, boiling for 30 seconds on each side. Remove with a slotted spoon and place on a wire rack to cool.

Transfer the cornmeal from the baking sheets to the hot pizza stones. Place the bagels on the stones about 2 inches apart.

Bake for 15?19 minutes, until the bagels are golden brown and shiny on top. Let cool completely on a wire rack.