Stir together the ingredients for the sponge in the bowl of a stand mixer. Let sit for 2-3 hours until it's bubbly.
When the sponge is ready, add all the dough ingredients. Mix on low using a dough hook {or regular beater} for about 6 to 10 minutes or until the dough is very stiff. {Add more dough if necessary}
Shape the dough into 8 {3 oz.} balls of dough. Cover lightly with a towel and set aside for 15 minutes to rest.
Roll each ball of dough into 6-8 inch ropes. Wrap the dough ropes around your hand and overlap the ends. Press & twist the ends a little to get them to stay together. Repeat with remaining balls of dough. Place on a parchment lined or silicone lined baking sheet.
Cover bagels and refrigerate overnight.
When you're ready to bake, preheat the oven to 450°F.
Bring water to a boil in a large pot and add baking soda.
In a small bowl, stir together all the topping ingredients. Set aside.
When the water is boiling, carefully drop in 2-3 bagels and boil for 1 minute per side.
Take a bagel out, put on parchment lined baking sheet, and immediately sprinkle with topping mixture.
Repeat with remaining bagels.
Transfer boiled bagels to oven and bake for 5 minutes in 450°F oven. Rotate pan & decrease oven temperature to 425°F, and bake another 7-10 minutes until bagels are golden brown. Let sit for about 10-15 minutes before serving.
Notes
*The bagels are best eaten the day they are made but can be refrigerated, tightly covered, for up to 3 days or frozen up to 2 months.