Start by combining all dry ingredients and setting it aside.

To make a yeast sponge, combine water, yeast and molasses, stir and set aside for 5-10 minutes till yeast starts to bubble on the surface.

In a standing mixer bowl, combine yeast sponge with beer and then gradually add dry ingredients till a soft dough forms.

Transfer dough to a lightly floured surface and knead it gently to make it elastic and workable.

Divide dough into 12 pieces and roll each piece into a thick rope.

Curl a rope piece around your closed hand to form a bagel and pinch the ends together with some flour.

Set all bagels on a baking sheet and cover with a towel. Let them rise in a warm place for about an hour.

In a large pot of boiling water, boil bagels one at a time for 10 seconds on each side.

Place bagels on baking sheets lined with parchment and top them with seeds.

Bake in a preheated oven at 375 degrees for about 35-40 minutes or until the tops are deep golden.