1) Combine the first 8 dough ingredients in the bowl of your stand mixer and blend with the paddle attachment. Mix in the cheese.
2) Whisk the molasses, oil, vinegar, and egg in a separate bowl, and combine with the dry ingredients, scraping the sides of the bowl.
3) Add the water and beat for 2 to 3 minutes on medium-high speed.
4) Scrape the sides of the bowl, cover, and allow the dough to rise for 1 to 1 1/2 hours, until it's significantly increased in volume. It won't double in size.
5) Divide the dough into 8 pieces and dust a parchment-lined sheet pan with cornmeal.
6) Dust your hands and work surface with some tapioca starch or gluten-free flour, and roll each piece into a 6" log. Form each log into a circle, pinching the ends to seal.
7) Place shaped bagels onto the prepared baking sheet. Spray or brush with a mixture of baking soda and water, using about 1/4 teaspoon baking soda to 1 cup water.
8) If you're topping your bagels with seeds, then turn them over into a pile of seeds on your work surface. Press gently, so the seeds will stick to the dough. Place the bagels back on the baking sheet, cover them, and allow them to rise for another hour, or until puffy.
9) Bake the bagels in a preheated 400° oven for 25 to 30 minutes, or until they're golden brown.
10) Cool on a rack completely before wrapping or serve warm. The bagels are best eaten by the second day (see dough freezing tip to the left).
Yield: 8 bagels