About the Recipe
I’m so excited to share this one with you—Montreal Cheese Bagels! And no, I’m not talking about a regular bagel with cheese on top. These are something entirely different: horseshoe-shaped pastries filled with a sweet, creamy mix of ricotta, cream cheese, and cottage cheese. Think flaky pastry meets rich, cheesecake-like filling… it’s dreamy.
I first discovered these little gems back in high school, thanks to one of my best friends who introduced me to all kinds of delicious foods from her Jewish heritage. Cheese bagels were always a special treat—she kept them hidden in the freezer, and we’d sneak one after school like it was some kind of edible treasure. I had no idea where to buy them, which made the experience even more magical.
Years later, I stumbled across them again at a bakery and immediately brought them home to share with my kids—who, naturally, became instant fans. But now that we’re out in the countryside, about an hour from Montreal, these pastries are nowhere to be found. So, like I’ve done with Homemade Soft Pretzels, Weggli, and that Hazelnut Croissant I can't stop baking, I decided to recreate them myself.
Let’s just say… it took some trial and error. But I finally landed on the perfect buttery, just-sweet-enough pastry crust to wrap around that creamy filling. And now? We always have a stash in our freezer too.
Whether you’re already a cheese bagel lover or trying them for the first time, these are the kind of pastries that feel like a hug—perfect for breakfast, snacking, or sneaky afternoon treats.
Flaky Perfection: The buttery, flaky dough melts in your mouth and perfectly complements the creamy filling.
Sweet and Tangy Balance: The filling offers a delightful combination of rich creaminess and subtle sweetness, with a hint of tang from the cheeses.
Versatile Treat: Enjoy these pastries for breakfast, as a snack, or even as a dessert. They fit any time of day!
Make-Ahead Friendly: Perfect for busy days or entertaining, you can prepare these in advance and bake them fresh when needed.
A Taste of Tradition: Inspired by Montreal's culinary heritage, these pastries bring a nostalgic and unique flavor to your kitchen.
Customizable: You can tweak the recipe by adding different flavorings like cinnamon, nutmeg, or even chocolate chips to the filling.
Kid-Approved: These are a hit with kids and adults alike, making them perfect for family gatherings or special occasions.
What You'll Love
Can I use all cream cheese instead of the mix? Yes, but the result will be much richer. The blend of cheeses gives the filling a lighter, more balanced flavor.
How do I prevent the crust from getting soggy? Make sure the cheese mixture is well drained. Excess moisture from ricotta or cottage cheese is often the culprit—press through a sieve or cheesecloth if needed.
Can these be frozen? Absolutely! Freeze unbaked horseshoes on a tray until firm, then store in an airtight container. Bake from frozen, adding a few extra minutes to the bake time.
What shape should they be? Traditionally, they’re horseshoe-shaped (like mini croissants or open crescents). You can also fold them into turnovers or squares if you prefer.
Do I need to egg wash them? A quick egg wash before baking gives them a beautiful golden sheen—but you can skip it for a more matte look.
Frequently asked Questions
Ingredints Explained
All-Purpose Flour: The foundation for tender, flaky layers that puff beautifully once baked.
Butter: The secret to the bagel’s signature crispness and rich flavor—keep it cold for the best texture.
Vinegar or Lemon Juice: A touch of acid helps relax the gluten, making the dough easier to roll and wonderfully crisp.
Cream Cheese, Cottage Cheese & Ricotta: The trio of cheeses gives the filling a luxurious texture - creamy, slightly tangy, and perfectly balanced.
Sour Cream: Adds extra smoothness and depth to the filling, making it irresistibly rich.
Egg: Binds the filling and gives it a custard-like texture once baked.
Sugar & Vanilla: Lightly sweeten the filling and bring out the natural creaminess of the cheeses.
Lemon Zest: Optional, but adds a delicate brightness that lifts the flavors.
Egg Wash: Creates that irresistible golden shine and delicate crisp crust.
Ingredients
Dough:
440 g (3 ½ cups) all-purpose flour
340 g (1 ½ cups) unsalted butter, cold and cubed
1 ½ tsp salt
1 tbsp vinegar or lemon juice
1–2 tsp sugar (optional, for gentle sweetness and color)
240–360 ml (1–1 ½ cups) cold water or a mix of water and milk (start with less, add as needed)
*Rest the dough in the fridge for at least 1 hour to help it roll out easily and bake up beautifully crisp.
Filling:
120 g (½ cup) cream cheese, softened
120 g (½ cup) cottage cheese, well-drained
250 g (1 cup) ricotta cheese, well-drained
30–45 g (2–3 tbsp) sour cream (optional, for extra creaminess)
50–60 g (4–5 tbsp) sugar
1 large egg
40 g (5 tbsp) all-purpose flour or 1 tbsp cornstarch
½ tsp salt
½ tsp vanilla extract
Zest of 1 lemon or orange, optional but brightens flavor
Egg Wash:
1 egg
1 tbsp water
¼ tsp sugar
Pinch of salt
Preparation
First thing is first, lets make the dough. The dough needs some chill time, so unless you have made some ahead of time it is best to start here. This is the part of the recipe that was trickiest to figure out. My first trials weren't flaky enough and too chewy. But, after many different combinations I finally got the dough to be just right.
To make the dough: In a large bowl, combine flour, salt, and sugar. Cut in the cold butter until you have pea-sized pieces throughout. Add vinegar and just enough cold water or milk to bring the dough together. It should be firm but not sticky.
Form into a rough square, wrap, and refrigerate for at least 1 hour (or overnight).For extra flakiness: roll out the dough into a rectangle, fold it in thirds like a letter, rotate, and repeat once more. Chill again before rolling out to fill.
This dough can also be made ahead of time and frozen. Just thaw it in the fridge overnight the day before you want to use it. (It is also a great dough for pie crust, like my Swiss Tart (Wahe) recipe).
When the dough has been chilled, you can prepare the filling mixture.
Prepare the Filling
Drain the cottage cheese, ricotta, and cream cheese in a fine mesh sieve or cheesecloth for at least 30 minutes to remove excess moisture.
Transfer the drained cheeses to a food processor or blender.
Add remaining ingredients and blend until the mixture is completely smooth and silky. Adjust sugar to taste. The filling should be thick but spreadable — not runny.
Chill for 15–20 minutes before using.
Assemble the Cheesebagels
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Roll out one disc of dough on a floured surface to about ¼ inch thick.
Cut into rectangles (around 4x6 inches).
Spoon some filling into the center of each rectangle.
Fold the long sides of the dough over the filling, pinching gently to seal, and curve into a horseshoe shape.
Place seam-side down on the baking sheet. Repeat with remaining dough and filling.
Bake
Brush the pastries with an egg wash for a golden finish.
Bake until golden and crisp, about 25–30 minutes.
Let cool slightly before serving. Dust with powdered sugar if desired.
These bagels are traditionally served with sour cream or jam (or both) but are just as delicious plain. Great for breakfast or as an afternoon snack and perfect to pair with coffee or tea.
Hope you enjoy these Montreal goodies as much as I do!
Recipe Card
Chef's Notes
For the perfect Montreal-style texture, make sure your butter is cold and handle the dough gently to preserve those buttery layers. Chill the dough before rolling—it makes a world of difference in how flaky your bagels bake up.
When filling, resist overstuffing; too much cheese will leak out during baking (though those crispy cheese bits are secretly delicious).
Bake until deeply golden for that signature caramelized flavor, and if you like a touch of salt contrast, sprinkle a few flakes on top before baking.
Storage Tips
Let the cheese bagels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 325°F (160°C) oven for 10 minutes to restore the flakiness. They also freeze beautifully-wrap tightly and freeze for up to 2 months; thaw at room temperature before reheating.