homemade grain free cheese bagelachs
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HOMEMADE, GRAIN FREE CHEESE BAGELACH a cheese bagelach is like a danish filled with a sweet cheese, typically found at montreal, jewish bakeries and delis. these ones are grain free and refined sugar free.

These cheese bagelachs gave me all the feels. And by feels, I mean childhood memories bygone. Cheese bagelachs were one of my favorite Jewish treats growing up, my grandparents would also make sure the house was fully stocked with them whenever I would visit, and they were a staple at a many a family brunch alongside bagels, smoked salmon and lox. I can now have those again, thanks to my grain free bagels recipe, but I wanted to see if I could recreate cheese bagelachs when I discovered that dry curd cottage cheese is typically used for the filling inside these sweet danishes. Obviously, it proved successful! 

These cheese bagelachs remind me exactly of the ones I would get local Jewish bakeries here in Montreal, apparently they are also most common in Montreal too, I’ve yet to really discover them elsewhere. Nonetheless, now everyone, even SCD’ers, can enjoy this Jewish bakery treat!

homemade cheese bagelach

So essentially, a cheese bagelach is just a danish with a sweet cheese filling, sort of like what you find inside a cheese blintz, but not exactly. The filling is made with farmer’s cheese (DCCC), while the danish dough is made with coconut flour, a little bit of almond flour, and more dry curd cottage cheese. 

Despite the fact that these may seem intimidating to construct, don’t be scared! Once you have your filling and dough prepped, it’s quite easy to put these together directly on a parchment paper-lined baking tray. That’s exactly how I did it. I simply made the horseshoe shape with the dough directly on the tray, spooned on some of the cheese filling, and completed it with another horseshoe shaped string of dough for the top. It worked easy to make the dough into one long string by massaging it between both of your hands, and then flatten it out from there. Thus you end up with a string of dough that you can bend into a horseshoe shape, before you flatten it on the tray. 

I’ve included photos below. I hope you try making these and you love them just as much as I do! Let me know if you try making these, and tag me on IG if you do @Grainfreee.

homemade cheese bagelach

cheese bagelach filling: ingredients

  • 1 cup of dry curd cottage
  • 1 tsp of pure vanilla extract
  • 1 egg yolk
  • 1/8 cup of honey

cheese bagelach filling: how to

  1. using a food processor, or a handheld mixer, mix all your filling ingredients together until well combined. it should be creamy and well mixed, without any lumps of dry curd cottage cheese remaining.

  2. pour into a bowl and cover, place in the fridge as you prepare your dough in the next steps.

egg wash: ingredients

  • 1 egg
  • 2 tbsp water

egg wash: how to

  1. simply whisk the egg and two tbsp of water together in a small bowl and set aside. prepare the egg wash right before you are putting your cheese bagelachs together.

cheese bagelach dough: ingredients

  • 1/2 cup + 4 tbsp coconut flour
  • 6 tbsp almond flour
  • 1/2 cup dry curd cottage cheese
  • 2 eggs + 1 egg yolk
  • 1/3 cup honey
  • 1/3 cup coconut oil, melted or butter, melted
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract

cheese bagelach dough: how to

  1. in a clean food processor, begin with mixing the dry ingredients together, and then proceed to blend in the wet ingredients until well combined.

  2. remove dough from the food processor and freeze for a couple of hours or so, until the dough is very cold and firm. i often make the dough and filling a day before and then pop it out of the freezer and fridge the next day, to break down the steps.

  3. now you’re ready to put your cheese bagelachs together! take a baking tray and line it with parchment paper.

  4. roll out the dough into individual strings, massaging in your hand until it’s a long string of dough. then lay it on the baking tray and bend it into an upside down U shape, and flatten it. if pieces break off, simply rub them back together. you want the U-shape to be approx 3.5 inches wide and 3.5 inches long, give or take. (photos below)

  5. once you have the dough flat in a U shape, take your cheese bagelach filling and spoon it onto the dough. you can do as much or as little you’d like, the more you fill the bigger and fuller the cheese bagelach will be.

  6. once you’ve placed the filling on the bottom of the dough, you’ll need to add the final U shaped piece to the top of the cheese bagelach. breaking off a piece of dough, again massage it between both hands until it forms a long string and then place it atop the cheese filling and flatten into the same U shape. you can pat it down to close the edges of the cheese bagelach or leave it a bit open, it’ll work fine either way– there’s usually a bit of cheese that spills out along the edges and it’s actually delicious because it gets a little crispy and brown.

  7. repeat this process until you’re out of dough and/or filling (whatever comes first! you may have extra filling, as i usually do – i highly recommend using it to bake inside grain free crepes a la cheese blintzes)

  8. now, if you’ve prepared an egg wash (optional), lightly coat each cheese bagelach with it. if you tolerate coconut sugar, it would be nice to dust these with coconut sugar as well (i do not eat it myself, it is not SCD legal).
  9. bake in the oven at 350 for 30-35 mins until the top is golden brown. serve warm or cold. you can store in the fridge in a sealed container for the week or store in the freezer for longer use. 

homemade cheese bagelach
homemade cheese bagelach
homemade cheese bagelach
homemade cheese bagelach
homemade cheese bagelach

homemade, grain free cheese bagelachs

a cheese bagelach is like a danish filled with a sweet cheese, typically found at montreal, jewish bakeries and delis. these ones are both grain free and refined sugar free.
Course: Breakfast, Dessert, Snack
Servings: 5 cheese bagelachs
Author: rose of grainfreee.com

Ingredients

cheese bagelach filling

  • 1 cup dry curd cottage
  • 1 tsp pure vanilla extract
  • 1 egg yolk
  • 1/8 cup honey

cheese bagelach dough

  • 1/2 cup + 4 tbsp coconut flour
  • 6 tbsp almond flour
  • 1/2 cup dry curd cottage cheese
  • 2 eggs + 1 egg yolk
  • 1/3 cup honey
  • 1/3 cup coconut oil, melted or butter, melted
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract

egg wash (optional)

  • 1 egg
  • 2 tbsp water

Instructions

cheese bagelach filling

  • using a food processor, or a handheld mixer, mix all your filling ingredients together until well combined. it should be creamy and well mixed, without any lumps of dry curd cottage cheese remaining.
  • pour into a bowl and cover, place in the fridge as you prepare your dough in the next steps.

egg wash

  • simply whisk the egg and two tbsp of water together in a small bowl and set aside. prepare the egg wash right before you are putting your cheese bagelachs together.

cheese bagelach dough

  • in a clean food processor, begin with mixing the dry ingredients together, and then proceed to blend in the wet ingredients until well combined.
  • remove dough from the food processor and freeze for a couple of hours or so, until the dough is very cold and firm. i often make the dough and filling a day before and then pop it out of the freezer and fridge the next day, to break down the steps.
  • now you're ready to put your cheese bagelachs together! take a baking tray and line it with parchment paper.
  • grab a piece of dough and roll out the dough into individual strings, massaging in your hand until it's a long string of dough. then lay it on the baking tray and bend it into an upside down U shape, and flatten it. if pieces break off, simply rub them back together. you want the U-shape to be approx 3.5 inches wide and 3.5 inches long, give or take. (photos on my site)
  • once you have the dough flat in a U shape, take your cheese bagelach filling and spoon it onto the dough. you can do as much or as little you'd like, the more you fill the bigger and fuller the cheese bagelach will be.
  • once you've placed the filling on the bottom of the dough, you'll need to add the final U shaped piece to the top of the cheese bagelach. breaking off a piece of dough, again massage it between both hands until it forms a long string and then place it atop the cheese filling and flatten into the same U shape. you can pat it down to close the edges of the cheese bagelach or leave it a bit open, it'll work fine either way-- there's usually a bit of cheese that spills out along the edges and it's actually delicious because it gets a little crispy and brown.
  • repeat this process until you're out of dough and/or filling (whatever comes first! you may have extra filling, as i usually do - i highly recommend using it to bake inside grain free crepes a la cheese blintzes).
  • now, if you've prepared an egg wash (optional), lightly coat each cheese bagelach with it. if you tolerate coconut sugar, it would be nice to dust these with coconut sugar as well (i do not eat it myself, it is not SCD legal).
  • bake in the oven at 350 for 30-35 mins until the top is golden brown. serve warm or cold. you can store in the fridge in a sealed container for the week or store in the freezer for longer use. 

2 Comments

  1. Hi, thanks so much for sharing your delicious recipes 💖 do you by chance have a recepie for Dry curd cottage cheese? I had one years ago & can’t find it.
    Take care,
    Cherie 😊

    1. Hi Cherie! Ahh I’ve never made it myself although I have read online you can do that. I tend to buy it at costco. I guess try google and let me know what you find ha! If all else fails, sometimes strained (24 hours or more) SCD yogurt will work as a sub for dry curd cottage cheese, although for cheese bagelachs I haven’t tried it yet.

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