Spiralized Potato Everything Bagels

Spiralized Everything Bagels

Spiralized Everything Bagels


There’s not much to say about these spiralized everything bagel buns, except: MAKE THEM.

But first, you’ll need this pan.

Spiralized Everything Bagels

In all seriousness, these cute spiralized bagels are a must make. They’re much easier than they look, especially once your donut pan arrives. And once you have the pan, you can also make these chocolate zucchini noodle donuts. Just sayin’.

Since the Everything Bagel Buns from my first cookbook, Inspiralized, were such a success, I wanted to reinvent the recipe into these bagels – perfect for weekend brunching or meal prepping for the week!

They’re totally customizable – spread them with some cashew cream cheese (or if you use real cream cheese, I love Arla!), almond butter, jam, or your butter of choice.

Spiralized Everything Bagels

I served them with eggs and bacon, kind of a deconstructed egg sandwich (sans cheese.) BUT, you could totally layer two bagels and make a bacon, egg, and cheese sandwich! If you do it, make sure you hashtag #inspiralized, because I’ll have to regram on Instagram and give you the credit.

These are much easier than they look – you basically cook the potato noodles, toss them with eggs and my everything bagel mix (or buy a pre-made one, like this one), and then pack them into the crevices of a donut pan, bake in the oven for 10-15 minutes, and VOILA – everything bagels!

These gorgeous spiral bagels are gluten-free, vegetarian, and clean-eating friendly. And yes, you can use sweet potato noodles, but the taste will be sweet, so keep that in mind!

Spiralized Everything Bagels

Are you planning a bagel brunch party? Because I am.


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 3 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Spiralized Potato Everything Bagels

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • For the bagels:
  • 1 tablespoon extra virgin olive oil
  • 2 russet potatoes peeled, Blade D
  • 2 large eggs beaten
  • toppings!
  • For the bagel mix:
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 1.25 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat the oven to 400 degrees. Grease (with cooking spray or coconut oil) a non-stick donut pan.
  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and toss well. Cook the noodles, tossing occasionally, until cooked through, about 10 minutes. Transfer the noodles to a bowl and place in the refrigerator to cool down for 5 minutes.
  • Add the eggs to the potato noodles (once done chilling) and toss well to combine. Pack the noodles into the mini donut pan. Transfer to the oven and cook for 15 minutes or until crispy on the top, firm, and noodles are all set.
  • Carefully pop the noodle bagels out of the pan and top with desired toppings!


Per serving (1 out of 6 bagels) - calories: 106, fat: 4g, saturated fat: 1g, carbs: 14g, fiber: 1g, sugars: 1g, protein: 4g, sodium: 214mg

Spiralized Everything Bagels

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Lorraine says:
I have a question. Have you tried these with the silicone pans? I not familiar with the pros and cons between the two products. They sound wonderful.
Tess van Dijk says:
I was the same so I looked it up. The silicone doesn't brown the food the way metal does. The glass cooks evenly and more on the edges. The darker the metal the browner the food can get.
Victoria says:
But it stuck to the pan so bad thatI could not even got them out without scraping - and I sprayed coconut oil all over:( so it did not turn out . Bit ai am exited to see how can I make it good. That pan wont work.
Victoria says:
Hi! Is it 6 mini donuts? It was enough for all 12, very little once though. Can it be done in big pan holding 6? Pls let me know!
Melissa says:
Yes, I believe so. If you look at the photos and compare the size of the finished plated product it definitely looks bigger than the mini donut pan size by Wilton which has only 1 3/4 inch cavity's.
Shantel says:
I ordered the pan that was suggested through the link, but I just received it and think it is way too small.
Victoria says:
It is ! And they stick to it :(
Jen says:
It's obviously the 6 regular donut pan. Not the 12 donut mini pan. A lot of people bought the wrong one...
Leah says:
I was going to say the same thing with the pan others have. I just ordered the one on the link. It seeing it was mini and just got it and there can't be any way that would work right. Guess I'll be trying to return and get a regular size one.
Annab says:
Ordered the 6 donut pan before I read the full direction. Turned out great, no sticking and excellent results. Will definitely be making these again. Loved them!!
Mari says:
I haven't tried these yet, but I do not like using coated pans or silicon pans in the oven. I know Ali has done similar things in ramekins before. If you have concerns or don't want to buy more pans, I think you could pick the ramekin size you want and use something like a (sprayed) tiny shot glass or cannoli tube to form the potatoes around to make the hole.
Cassandra Lipnicki says:
Would it work to try it in a muffin pan or shaping them and trying on a cookie pan? I don't want to get a donut pan, my husband says I have way too many kitchen pans already! :)
Mina says:
Are you sure it's blade D? I just ordered one of your spiralizers and I was making them the other day and the correct blade was C.
Sarah says:
Apologies if this has been answered elswhere - but have you had success freezing the buns & reheating on a stovetop?
Neuros says:
If i don't have poppy seed is it ok to leave them out or replace with something else?
Melissa says:
Could these be made in advance and reheated?
Wendy says:
I made this and all of them were stuck to the donut pan. I even sprayed olive oil into it and spread it around.
Wendy says:
Any suggestions would be wonderful.
Casey Bennevault says:
Make these in silicon molds (I used rectangles). They definitely stuck to bagel pan and I had to scrape them out, which left them more like hash browns. Still tasted nice but definitely couldn’t serve as bagels. The rectangles baked in silicon molds worked perfectly!!!
Meaghan says:
Thanks for the feedback and the tip!
Christine says:
This recipe looks incredible! I was wondering, can these be made in advance and then refrigerated or frozen? This looks like it would make a great breakfast throughout the week if prepared over the weekend. Thank you!
Carly Glazer says:
Yes Christine! Great idea!
Kagis says:
Any way this could be done without egg? We have an egg allergy over here and would love to find another way to make this work!!!!
Carly Glazer says:
Hi! We haven't tried, but a lot of people will use flax eggs. Give it a try and let us know how they turn out!
Lilly says:
Is it possible to make these without frying them first? Trying to be as healthy as possible. Do you know if the potato/egg mixture go in raw into the pan, if that would work? Thanks!
Carly Glazer says:
Hi Lilly! We haven't tried it this way, but give it a try and let us know how it turns out!
Lilly says:
Thanks so much! And will do :)

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.