Everything Bagel Latkes Recipe

What makes these "everything bagel" latkes so special is what is inside and on top.

Latkes and breakfast go together like peanut butter and jelly. Like matzah balls and chicken soup. Like lox and cream cheese. And every year I feel a strong drive to find new ways to combine breakfast flavors and classic potato pancakes.

What makes these “everything bagel” latkes so special is what is inside and on top. The latkes themselves have “everything topping” inside as well as creamy, tangy goat cheese. And then on top you spread a homemade dill cream cheese and top it all off with some salty smoked salmon.

Wanna get really fancy? Try making your own gravlax. Add some sliced red onion, cucumber and even some capers for a full bagel and schmear experience.

everything bagel latkes3

Wanna go a less homemade route? Buy some flavored cream cheese right in the store. I think a scallion cream cheese would also go great in this recipe, and can usually be found in most supermarkets or bagel shops.

These latkes are both creamy and savory, and I like making them bite-sized so guests can easily eat them with their fingers.

Everything Bagel latkes2

Everything Bagel Latkes with Dill Cream Cheese and Smoked Salmon


For the latkes:

4 Idaho (Russet) potatoes

1 small-medium onion

3 large garlic cloves

2 eggs

2 -3 Tbsp flour

2 tsp salt

2 oz goat cheese, left at room temperature

2 Tbsp everything bagel topping (see below)

For the dill cream cheese:

6 oz cream cheese, left at room temperature

2 Tbsp chopped fresh dill

1 tsp fresh lemon juice

Salt and pepper to taste

For the everything bagel topping:

1 Tbsp sesame seeds

1 Tbsp poppy seeds

1 Tbsp dried minced garlic

1 Tbsp dried onion

2 tsp thick sea salt

Thinly sliced smoked salmon

Vegetable oil for frying


Before getting started on the latkes, I advise making the everything bagel topping and the dill cream cheese.

Add softened cream cheese to a bowl and combine with fresh dill, lemon juice and salt and pepper to taste. Place back in the fridge until ready to serve.

To make the everything bagel topping, mix together the sesame seeds, poppy seeds, dried garlic, dried onion and thick sea salt. Set aside.

Peel and cut potatoes and onions in half. Peel garlic cloves. Place potatoes, onion and garlic through food processor for a coarse grate (you can also grate coarsely by hand).

Place potato mixture to a large bowl.  Add eggs, flour, salt, goat cheese and 2 Tbsp everything bagel topping mix.
Heat vegetable oil in a large sauté pan over medium heat. Form bite-sized mounds of latkes, taking care not to squeeze too much liquid out of the latkes. Fry until golden brown on each side, then place on a wire rack on top of a baking sheet to cool. Immediately sprinkle with a pinch of salt.

When ready to serve, spread thin layer of dill cream cheese on top of each latke. Add smoked salmon on each latke and top with sprinkle of everything bagel topping. Serve while still warm.

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Keep on Noshing

What is a Latke?

Pronounced either lot-key or lot-kuh, the origin of the word is Yiddish and means something along the lines of "little oily thing."

How to Host a Vegan Bagels and Lox Brunch

There was nothing like lox, until we tried carrot lox.

Everything Bagel Sushi for a Japanese Jewish Mash-up

Photo from The Food NetworkEverything bagel hummus. Everything bagel yogurt. Everything bagel pita chips–it’s everywhere. Last week, it was everything bagel ...