I still remember the first time I sprinkled everything bagel seasoning into my latke batter I honestly wasn’t sure it would work. One bite in, and I knew I’d never make plain latkes again.
The garlic, onion, and poppy seed flecks turn an already-beloved potato pancake into something that tastes like your favorite bagel shop had a baby with a Hanukkah dinner.
I top mine with a lemony herbed cream cheese and a ribbon of smoked salmon, and honestly, it disappears off the plate faster than I can fry the next batch. If you love crispy edges, creamy centers, and bold savory flavor, this Everything Bagel Latkes Recipe for you.
Cooking Time
- Prep Time: 25 minutes
- Cooking Time: 25-30 minutes
- Total Time: 50-55 minutes
Ingredients
- 3 pounds russet potatoes – their high starch content gives you that classic crispy latke texture
- 1 small white or yellow onion – adds moisture and a natural savory sweetness to the batter
- 3 large eggs – acts as the binder that holds the shredded potato together
- 3 cloves garlic, minced fine – boosts the everything bagel flavor from the inside out
- ¾ cup potato starch or all-purpose flour – soaks up extra moisture so the latkes fry up crisp, not soggy
- 2 tablespoons everything bagel seasoning – the whole reason this recipe exists; use a fresh jar for the best crunch
- 2 teaspoons kosher salt (use 1 teaspoon if your seasoning blend already contains salt) – balances every bite
- Neutral oil for frying, such as vegetable or canola – a high smoke point oil keeps the latkes from tasting greasy
- 6 ounces cream cheese, softened at room temperature – blends smoother than cold cream cheese for the topping
- 2 tablespoons fresh dill, chopped – fresh dill (not dried) gives the topping its bright, herby lift
- 1 tablespoon fresh chives or scallion, chopped – adds a mild oniony bite that pairs perfectly with salmon
- 1 tablespoon fresh lemon juice – cuts through the richness of the cream cheese and fried potato
- 4-6 ounces thinly sliced smoked salmon – go for a good-quality cold-smoked salmon so it drapes easily over the latke
- Extra everything bagel seasoning, for garnish – a final sprinkle makes every latke look bakery-fresh
Note: Serves 4-6 (makes about 10-12 latkes)
Equipment You Need
- Box grater or food processor with shredding disc – quickly shreds the potatoes and onion
- Large mixing bowl – holds the shredded vegetables and batter as you mix everything together
- Clean kitchen towel or cheesecloth – squeezes excess water out of the potatoes for crispier latkes
- Large heavy skillet or cast-iron pan – distributes heat evenly for golden, even frying
- Slotted spatula or fish spatula – flips the delicate latkes without breaking them apart
- Wire cooling rack with paper towels underneath – drains extra oil while keeping the bottoms crisp
- Small mixing bowl – for whisking the cream cheese topping separately
How to Make Everything Bagel Latkes Recipe?
This part is simpler than it looks, I promise. Once the potatoes are shredded and drained, the whole process moves quickly from bowl to skillet to plate. Here’s exactly how I build mine, step by step, so yours turn out crisp and golden every time.
Step 1: Prep the Potatoes and Onion
Peel your potatoes and drop them straight into a bowl of cold water so they don’t turn brown while you work. Peel the onion and cut it in half for easier shredding later. Keeping the potatoes submerged also rinses off some surface starch, which actually helps with browning.
Step 2: Shred Everything
Using the medium or large holes of your box grater, shred both the potatoes and the onion together. Working in batches keeps the shreds even and manageable. I like shredding onion and potato at the same time so their juices mix right away.
Step 3: Squeeze Out the Moisture
Transfer the shredded mixture to a clean kitchen towel and wring it out hard over the sink. This step genuinely makes or breaks your latkes, so don’t rush it. The drier your mixture, the crispier and less greasy your final latke will be.
Step 4: Mix the Batter
Add the squeezed potato and onion back into a large bowl along with the eggs, minced garlic, potato starch, everything bagel seasoning, and salt. Stir until everything is evenly coated and slightly sticky. The mixture should hold together when you press a spoonful in your hand.
Step 5: Heat the Oil
Pour oil into a large skillet until it reaches about a quarter-inch depth and set it over medium-high heat. Let it heat until it shimmers but doesn’t smoke. Testing with a small piece of batter first helps you confirm the oil is ready.
Step 6: Fry the Latkes
Scoop portions of batter into the hot oil and gently flatten each one with your spatula into an oval shape. Fry for about 2-3 minutes per side until deeply golden brown and crisp. Work in batches so the pan isn’t overcrowded and the oil temperature stays steady.
Step 7: Drain and Make the Topping
Transfer finished latkes to a wire rack lined with paper towels to drain while you fry the rest. In a small bowl, stir together the softened cream cheese, dill, chives, and lemon juice until smooth and fully combined.
Step 8: Assemble and Serve
Spread a generous layer of the herbed cream cheese over each warm latke. Lay a small piece of smoked salmon on top and finish with a sprinkle of everything bagel seasoning. Serve immediately while the latkes are still warm and crisp.
Additional Tips for Making This Recipe Better
I’ve made this recipe more times than I can count, and these small tweaks have genuinely made a difference for me.
- I always squeeze the potatoes twice, once right after shredding and once more right before mixing because even a little extra liquid makes the batter steam instead of fry.
- I let my cream cheese sit out for a full 30 minutes so it whisks smooth without any lumps.
- I keep my oil at a steady medium-high heat the whole time; if it dips too low, my latkes soak up oil instead of crisping.
- I fry a tiny test first to check my seasoning and oil temperature before committing the whole batch.
- I use fresh garlic instead of jarred. It makes a noticeable difference in how fragrant the batter smells while frying.
Common Mistakes to Avoid
Here are the slip-ups I’ve personally made (so you don’t have to).
- Skipping the squeeze step – I once skipped drying my potatoes properly, and my latkes turned soggy and fell apart in the pan.
- Overcrowding the skillet – I tried frying too many at once and my oil temperature dropped, leaving me with pale, greasy latkes.
- Using cold cream cheese – when I forgot to soften mine, the topping turned lumpy and wouldn’t spread evenly.
- Flipping too early – I got impatient once and flipped before a solid crust formed, and the latke broke right in half.
- Forgetting to taste the seasoning blend first – some everything bagel mixes are saltier than others, so I always taste mine before adding extra salt.
How to Serve Everything Bagel Latkes
I love setting these out on a wooden board so guests can build their own. Arrange the warm latkes slightly overlapping, then dollop the lemony cream cheese on top with a butter knife swirl for texture. Drape the smoked salmon loosely instead of laying it flat, so it catches the light and looks almost restaurant-plated.
Finish with an extra pinch of everything bagel seasoning, a few whole dill fronds, and lemon wedges on the side for anyone who wants an extra squeeze. These also pair beautifully alongside other potato-forward brunch dishes, similar to how a plate of loaded mashed potato bowl rounds out a comfort-food spread.
Variations
- Dairy-free version – swap the cream cheese for a plant-based cream cheese alternative and skip the salmon for a vegan-friendly version
- Sugar-free friendly – this recipe is naturally low in added sugar, so no swaps are needed here
- Spicy kick – mix a pinch of chili flakes or a dash of hot sauce into the cream cheese topping
- Smoked trout swap – use smoked trout instead of salmon for a milder, flakier topping
- Extra crunch – press a thin layer of everything bagel seasoning directly onto the latke before frying for a crispier crust
- Baked option – bake the latkes at 425°F on a greased sheet pan, flipping halfway, for a lighter version
Nutritional Information
Here’s a general estimate per serving, based on this recipe making 4-6 servings.
- Calories: approximately 320-360 kcal per serving
- Protein: approximately 12-14 grams per serving
- Carbohydrates: approximately 28-32 grams per serving
- Fat: approximately 18-20 grams per serving
Make Ahead and Storage
You can shred and squeeze the potatoes up to a few hours ahead, storing the mixture covered in the fridge, though I recommend mixing in the eggs and seasoning right before frying for the best texture.
Store leftover fried latkes in an airtight container in the refrigerator for up to 4 days, keeping the toppings separate until you’re ready to eat.
To reheat, place latkes on a baking sheet in a 375°F oven for about 8-10 minutes until crisp again; the microwave works in a pinch but softens the texture. For freezing, cool the plain fried latkes completely, then freeze in a single layer before transferring to a freezer bag for up to 2 months, reheating straight from frozen in the oven.
Why You’ll Love This Recipe?
This recipe earned a permanent spot in my holiday rotation, and here’s why I think you’ll feel the same way.
- Big flavor, simple ingredients – it uses everyday pantry staples plus one jar of seasoning to completely transform a classic dish.
- Perfect for entertaining – these work beautifully as a brunch centerpiece, a passed appetizer, or a festive holiday main.
- Customizable for everyone – it’s easy to adjust for dairy-free or vegetarian guests without losing the signature flavor.
- Make-ahead friendly – you can prep and freeze a batch in advance, which is a lifesaver during a busy holiday season.
- Restaurant-worthy presentation – topped with herbed cream cheese and salmon, it looks far fancier than the effort it actually takes.
FAQs
Can I use Yukon gold potatoes instead of russets?
You can, but I find russets crisp up better because of their higher starch content and lower moisture level.
What can I substitute for potato starch?
All-purpose flour works as a direct one-to-one substitute, and it’s actually what many home cooks already have on hand.
Can I make these latkes ahead of time?
Yes, fry them in advance, cool completely, and reheat in the oven right before serving so they crisp back up.
Is there a way to make this recipe without eggs?
I’ve had decent luck using a flax egg, though the texture holds together slightly less firmly than with a real egg.
Why are my latkes falling apart in the pan?
This usually means the potato mixture still has too much moisture, so squeeze it more thoroughly before adding the eggs and starch.
For another potato-based favorite that pairs well with a savory breakfast spread, I’d also point you toward this crispy hash brown casserole. It’s become one of my other go-to weekend recipes.
Everything Bagel Latkes Recipe
Ingredients
Method
- Peel your potatoes and drop them straight into a bowl of cold water so they don’t turn brown while you work. Peel the onion and cut it in half for easier shredding later. Keeping the potatoes submerged also rinses off some surface starch, which actually helps with browning.
- Using the medium or large holes of your box grater, shred both the potatoes and the onion together. Working in batches keeps the shreds even and manageable. I like shredding onion and potato at the same time so their juices mix right away.
- Transfer the shredded mixture to a clean kitchen towel and wring it out hard over the sink. This step genuinely makes or breaks your latkes, so don’t rush it. The drier your mixture, the crispier and less greasy your final latke will be.
- Add the squeezed potato and onion back into a large bowl along with the eggs, minced garlic, potato starch, everything bagel seasoning, and salt. Stir until everything is evenly coated and slightly sticky. The mixture should hold together when you press a spoonful in your hand.
- Pour oil into a large skillet until it reaches about a quarter-inch depth and set it over medium-high heat. Let it heat until it shimmers but doesn’t smoke. Testing with a small piece of batter first helps you confirm the oil is ready.
- Scoop portions of batter into the hot oil and gently flatten each one with your spatula into an oval shape. Fry for about 2-3 minutes per side until deeply golden brown and crisp. Work in batches so the pan isn’t overcrowded and the oil temperature stays steady.
- Transfer finished latkes to a wire rack lined with paper towels to drain while you fry the rest. In a small bowl, stir together the softened cream cheese, dill, chives, and lemon juice until smooth and fully combined.
- Spread a generous layer of the herbed cream cheese over each warm latke. Lay a small piece of smoked salmon on top and finish with a sprinkle of everything bagel seasoning. Serve immediately while the latkes are still warm and crisp
Notes
- I always squeeze the potatoes twice, once right after shredding and once more right before mixing because even a little extra liquid makes the batter steam instead of fry.
- I let my cream cheese sit out for a full 30 minutes so it whisks smooth without any lumps.
- I keep my oil at a steady medium-high heat the whole time; if it dips too low, my latkes soak up oil instead of crisping.
- I fry a tiny test first to check my seasoning and oil temperature before committing the whole batch.
- I use fresh garlic instead of jarred. It makes a noticeable difference in how fragrant the batter smells while frying.
