Potato Bagels with Fried Onions

Recipe from Lily Moore
2 h.
0 (0)
Updated 01.02.2023
Unleash your culinary creativity with these one-of-a-kind potato bagels! This dish combines the comforting flavor of boiled potatoes with the satisfying texture of a soft, doughy bagel. Serve warm and savor the unique combination of flavors and textures in every bite. Get ready to impress your taste buds and tantalize your senses with these scrumptious, fried onions-packed bagels!


  • Dry yeast
    0,3 oz.
  • Potato
    1 pc.
  • Onion (finely chopped)
    1 pc.
  • Olive oil
    0,3 cup
  • Wheat flour
    4,5 cup
  • Salt
    to taste
  • Butter
    1 tbsp.
  • Egg
    1 pc.
  • Honey
    2 tbsp.

Nutrition facts per 100 g

  • Calories

    382 kcal

  • Protein

    10 g

  • Fat

    25 g

  • Carbohydrates

    57 g


  • Boil 24 fl.oz. of water, add salt, put the unpeeled potatoes and boil until tender. Then remove the boiled potatoes from the saucepan. Save the potato broth. When the potatoes have cooled, peel and mash them in a bowl, adding, if necessary, a little of the potato broth. Then add the olive oil and honey.

  • In a bowl, combine the 4.5 oz. of flour, 2.5 teaspoons of salt, and 0.3 oz. of dry yeast. Add the potato mixture and 1 cup of potato broth. Beat at medium speed for 10 minutes.

  • At this point, work the dough on a floured surface until it is smooth. The finished dough should be uniform and retain its shape when pressed.

  • Roll the dough into a ball, place it in a bowl, drizzle with a little olive oil, cover with a saran wrap or damp kitchen towel and leave for 1.5 hours. During this time, the potato dough should double in volume.

  • Melt the butter in a large pan over low heat, add the finely chopped onion and sauté until transparent. Sprinkle the sautéed onions with 0.5 teaspoons of salt.

  • Transfer the risen dough to the working surface and cut it into 12 equal pieces. Roll each piece into a ball, transfer them to a baking dish lined with baking paper, cover with a saran wrap or damp towel, and leave for 25 minutes. Make a hole in the center of each ball and stretch it a little. Put them back on the baking dish, cover again with a saran wrap or damp towel, and let them rise for another 15 minutes.

  • Bring the potato broth to a boil. Boil the bagels in the potato broth, a few at a time, for half a minute. Turn them over with and boil for another half a minute. Then let the bagels dry, arrange them on a baking dish lined with baking paper greased with vegetable oil. Bake the bagels in a preheated oven at 450°F for 10 minutes. Then sprinkle with fried onions and return them to the oven for another 10–15 minutes.


  • Use starchy potatoes for the best results, such as Russet or Idaho potatoes.

  • For extra flavor, try adding spices or herbs to the egg wash before brushing onto the bagels.

Bon Appetit!

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