🌾RECIPE BELOW🌾Bialys are delicious, chewy bread rolls usually with onions and poppyseeds in the center. Breadtopia's recipe from a few years back is for sourdough leavening so we're offering instant yeast instructions now too. (The original recipe with neat bialy history is here: b7p.org/8tn2E)⁠

DOUGH⁠

800g bread and whole wheat flours 66:34 ratio (6 1/4 cups)⁠

550g water (2 1/3 cups)⁠

18g salt (3 1/4 tsp)⁠

7g instant yeast (2 tsp)⁠

ONION FILLING⁠

1 large onion minced⁠

1-2 Tbsp olive oil⁠

1-2 tsp poppyseeds⁠

pinch of salt⁠

DATE-CHEESE FILLING⁠

10 dried dates, minced⁠

2 ½ oz crumbled goat cheese ⁠

1-2 Tbsp chopped rosemary⁠

1 Tbsp honey⁠

INSTRUCTIONS⁠

For the onion filling, saute until soft. For the date filling, combine ingredients.⁠

Mix dough until smooth and elastic, kneading or running a mixer several minutes. ⁠

Cover and let rise until doubled, 1-3 hours, temp dependent.⁠

Divide the dough in 14 pieces and roll into balls. Place on parchment lined baking sheets with at least 2 inches between, cover with a damp tea towel. Let rise again until doubled, 1-2 hours. ⁠

Preheat oven to 475°F. ⁠

From the center of the rolls, press outward to make depressions. Spoon filling into each depression. ⁠

Bake 12-13 minutes. Switch to the broil setting for the last minute or two if you want caramelization of the toppings.