The present invention relates to fried bakery products which are not clammy and wet, have adequate crispness, do not cause heartburn, have a good chewy feel and are palatable, providing healthy feelings. The fried bakery products are obtained by preparing a dough from the starting materials for the dough with mixing and kneading them; subjecting the dough to preliminary fermenting and to dividing and molding, and fermenting the molded products; partial-baking the fermented molded products in order not to be scorched on the surfaces; and frying the partial-baked products in oil, and they have a lower oil absorption compared with those fried bakery products obtained by frying the fermented molded products without partial-baking, are not clammy and have adequate crispness.