In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, molasses, flour, salt, and 2 tablespoons of softened butter. Knead the mixture until it comes together, which should take about 1-2 minutes.

Cover the bowl and let the dough sit in a warm place for 1-2 hours, or until it has doubled in size.

Preheat the oven to 425 degrees F and line two baking sheets with parchment paper.

Once the dough has risen, punch it down, place it on your counter, and divide it into 10-12 equal balls. Poke a hole in each ball to form bagels.

Cover the bagels and let them rise for about 15 minutes.

In a large pot, boil water and add the baking soda. Lower the bagels into the boiling water, cooking for 3 minutes on one side. Flip them over and boil for an additional 1-2 minutes.

Remove the bagels from the water and place them on the baking sheets. Brush the tops with beaten egg.

Bake the bagels for 10 minutes. Then, brush them with the remaining melted butter and sprinkle with salt. Return them to the oven for another 10-15 minutes or until they are golden brown.

Let the bagels cool before serving.