This post may contain affiliate links. Please read our disclosure policy.

Switching up the cheese on your homemade bagels will make a bigger difference than you think- Swiss cheese will bring a whole new flavor to your bagel. With just 6 ingredients, making these are a no brainer.

Jump to Recipe

four Swiss cheese bagels on the counter with a striped towel next to some eggs.

Homemade Bagels with a Cheesy Twist

I’ve been making homemade bagels every week this year, each week featuring a different flavor. So we are looking at over 20 flavors so far!

If you haven’t tried your hand at making bagels yet, now is the time. Here is what you’ll love about them:

The bagels can be thrown together in under 10 minutes.
There is only one, 30 minute rise.
Only 6 ingredients are needed, all of which you probably have on hand.
You are just 90 minutes away from fresh bagels.
They stay fresh for DAYS or can be frozen to make a quick breakfast.
Many more reasons, but I won’t bore you. 🙂

Let’s get to the nitty gritty!

bagels with Swiss cheese on top on the counter.

Ingredients in Cheese Bagels

warm water– we are aiming for 105°F-113°F so that it is perfect temperature to proof the yeast.
dry active yeast– any brand will do, I usually buy it in bulk at Costco or Sam’s Club.
brown sugar– This will help feed the yeast and also give the bagels a subtle flavor. Most bagel shops use malt syrup and brown sugar is a good substitute for that.
bread flour– I’m normally a ‘all-purpose flour will work’ kind of girlie, but with the bagels, bread flour really is essential for that chew we are looking for.
salt– a much needed ingredient here. If you’ve ever made bread and forgotten the salt, you know how important it is.
Swiss cheese slices– You could use a block of Swiss cheese and grate it yourself, but I opted to use the sliced cheese for the fun, hole-y look. Plus, it was less work for me!

bagels with Swiss cheese baked onto them on a black cooling rack with strawberries in the background.

How to make Homemade Bagels

First, proof the yeast by adding the dry yeast with warm water and brown sugar to a bowl. Let it sit for 5-10 minutes or until you have a foam layer on top.
While the yeast is proofing, add the bread flour and salt to your mixing bowl or the bowl of the stand mixer.
One the yeast is foamy, add the yeast mixture to the flour and salt. Mix either by hand and then turn out onto the counter and knead by hand or knead using a stand mixer and a dough hook until the dough comes together and is smooth. Rest the dough for 5 minutes.
Use a bench scraper and divide the dough into 8 equal sized pieces.
Roll and knead into a ball, press your thumb into the center of the ball to create a hole. Stretch and pull the dough until you have a bagel shape. Repeat with remaining dough.
Arrange on a silicone lined tray and cover for 30 minutes.

How to boil bagels

Boiling the bagels in water before baking them is what will give them their signature chewy exterior. Start boiling the water and preheating your oven when your bagels have been rising for 20 minutes.

In a large pot, bring about 3 inches of water to a rolling boil.
Working in batches, boil each bagel for 30-60 seconds.
Use a spider strainer to flip the bagel over and boil the other side for an additional 30-60 seconds.
Use a spider strainer to remove the bagels from the water and replace on the silicone lined baking sheet.
After all of the bagels have been boiled, place a slice of Swiss cheese on top of each bagel.

Baking Bagels

You’ll bake your bagels at 425°F for 15-17 minutes.
Allow the bagels to cool on the pan for 10 minutes before cutting and enjoying.

How to store homemade bagels

Storing is very simple for homemade bagels, store in a closed zip top bag for up to 3 days or pre-slice and then freeze in a freezer safe bag for up to 1 month.

If freezing, all you’ll need to do is toss the frozen halves into the toaster to thaw and toast them all in one step.

More Bagel Flavors to try:

Swiss cheese bagels on the counter with a striped towel, strawberries and eggs.

Save Pin Print

No ratings yet

Swiss Cheese Bagels

By: Karli Bitner

Prep Time: 30

Cook Time: 15

Rest Time: 30

Total Time: 1 30

Servings: bagels

Ingredients

Instructions

In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour and salt. Stir to combine.
Your yeast mixture should be bubbly and foamy. If it is not, your bagels will not rise. Discard the yeast mixture and try again. The mixture must be bubbly and foamy before proceeding.
Add the yeast mixture to they dry ingredients.
If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add the extra 1/4 cup of flour to keep the dough workable but soft. It should not be sticky when worked with in your hands.
If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable.
Knead by Pushing the dough, turning and folding it in half. Repeating this for 10 minutes.
Once the dough has fished kneading, Allow the dough to rest for 5 minutes.
Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)
Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
Repeat with the remaining dough.Cover the cookie sheet with plastic wrap and allow the bagels to rise for 30 minutes.
Preheat the oven to 425°F and start a large pot with 4 inches of water in it to boil once the bagels have been rising for 20 minutes.
Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches.
Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
Using a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet.
Repeat with the remaining bagels. While the next batch of bagels are boiling, top the boiled ones with a slice of Swiss cheese.
Once all of the bagels have boiled and are topped with shredded cheese, bake in the 425° F oven for 15-17 minutes or until golden brown.
Allow the bagels to cool for 10 minutes before cutting and enjoying.
Store in a zip top bag at room temperature for up to 3 days.