"Everything Bagel" Buns

Course: Breakfast
Cuisine: American
Keyword: breakfast, gluten free, vegetable
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Calories: 100 kcal
Author: Megan Gilmore
A vegetable-based "bagel" that is naturally gluten-free!


For the bagel mix:

  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly cracked black pepper

For the buns:

  • Cooking spray
  • 1 large Idaho potato , peeled, spiraled with Blade C (to make spaghetti-like noodles)*
  • Salt & pepper
  • 1 large egg and 1 egg white , lightly beaten
  • 1 tablespoons olive oil


  1. Make the bagel mix. Combine the ingredients in a small bowl and set aside.
  2. Make the buns. Heat a large skillet over medium heat and coat with cooking spray, or olive oil. (I used a teaspoon of olive oil, instead of cooking spray.) When water flicked onto the skillet sizzles, add the potato noodles and season with salt and pepper. Cover and cook, tossing occasionally, for 5 to 7 minutes or until the potatoes are golden brown. (When using a parsnip, I had to sauté the noodles for closer to 15-20 minutes to get them tender.) Transfer to a large bowl and allow to cool for 2 minutes.
  3. Stir in the eggs and bagel mix. Toss until the potato noodles are evenly coated. Fill four 6-ounce ramekins halfway with the potato noodles. Cover each with a piece of wax paper, pressing it firmly down onto the potato noodles to compress them. Refrigerate for at least 15 minutes to set.
  4. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. When the oil is shimmering, add the buns two at a time, flipping each out of its ramekin into the skillet and patting the bottom until the bun falls out. Cook for 3 minutes or until set, being sure to push in any stray noodles. Carefully flip and cook another 2 to 3 minutes or until the buns are completely set and browned on both sides. Repeat with the other ramekins, adding the remaining tablespoon of oil as needed.
  5. Serve the bagel buns with the spreads and toppings of your choice.

Recipe Notes

*I used a large parsnip, instead of a potato, which also worked great!