Mix water, sugar, and yeast together in a bowl and let sit in a warm place for 10 minutes.
In a large bowl, combine 1 1/2 cups flour and salt. Add water and yeast mixture. Beat with a mixer for half a minute on low, scraping the sides of the bowl clean. Beat on high for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
Cut into 8 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 1 hour in a warm place. (I like to put them in the oven with just the oven light on.)
Meanwhile, start a large pot of water boiling. Pour in molasses and mix around a bit. Reduce to a simmer.
Preheat oven to 375°F. Grease a large baking sheet.
When the bagels are ready, put 4 or 5 bagels into the water and cook 7 minutes, turning once. Drain and place on prepared baking sheet. (*Note: If you are topping the bagels, you will want to dip them in your topping first.)
Bake in preheated oven for 30 to 35 minutes.
Notes
For everything bagels: Mix together 1 tbsp each of garlic flakes, onion flakes, poppy seed, and sesame seeds.