2 Tbsp.minced dry onion
measure all ingredients (except cheese) into your handy Kitchen Aid mixer. attach dough hook and allow it to knead for 8 minutes.
A hand kneading process, or dough cycle on a bread machine works also.
Remove and shape dough into a round ball, then let it rest for 15 min. in bowl (with dishcloth to cover).
Cut into 8 even pieces.
Hand-squish each piece into a ball, and then poke thumbs through the center, making a bagel shape.
Let rise 1/2hr- 1 1/2 hours
(for rising, I WARM my oven and set bagels in, on a floured pan covered with a cloth.
If you can comfortably touch the sides of the oven (without burning your hand) it is warm enough for the rise. An oven that is too warm ruins your dough!
Remove when doubled in size.
Bring a large pot of water and 1 Tb. sugar to boil.
submerge each bagel in boiling water for 40 seconds- 2 minutes (it will fluff up).
remove with slotted spoon.
Top with cheese.
Bake at 400 degrees on a preheated baking stone if available
(if not, a prepared baking sheet would work),
You can preheat the baking pan by leaving it in the oven while the oven preheats.
When all bagels are boiled and topped with cheese. throw them on the hot stone real quick.
It should bake for about 15 minutes.
To see if the bagel is finished, tap on the bottom of them. They should sound hollow.
Also, The bottoms become a nice brown color thanks to the pre-heated stone.
Please speak up if this still does not add up!