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Classic & Matbucha Bialys

In Partnership with Bob's Red Mill

Did you know Bialy originated from the city of Bialystok in Poland? This traditional Ashkenazi pastry has been enjoyed for hundreds of years by Jews all through Eastern Europe and was brought to the United States by Polish Jewish refugees in the late 1800s. We love using Bob's Red Mill All-Purpoose flour for this old school recipe because it is easy to find at your local grocery store and is high quality, resulting in the best breads. 

There are now two ways to enjoy this classic bagel twist. Which one will you try first?

  • Duration
  • Cook Time
  • Prep Time
  • 6 - 8Servings



Classic Filling

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon poppy seeds
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • water and poppy seeds for topping

Matbucha Filling

  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 1 teaspoon sesame seeds
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup tomato sauce
  • water and sesame seeds for topping


  1. In a bowl add yeast, sugar, salt and water. Mix and let activate for 5 mins. It should start to foam.
  2. Gradually add Bob's Red Mill All Purpose Flour until a dough forms.
  3. Knead for 5 minutes. Place in a lightly oiled bowl, cover and allow to rise in a warm place for one hour.
  4. Separate the dough and shape into tennis sized balls. 
  5. Put on a baking tray, cover with a towel and allow to rise for 30 minutes.
  6. Preheat oven to 425F / 220C. Meanwhile, make the fillings:
  7. Classic: in a pan over medium heat add olive oil and onion. Mix continuously until soft. Add the poppy seeds, salt and pepper. Combine. 
  8. Matbucha: in a pan over medium heat add olive oil, red pepper and red onion. Mix continuously until soft. Add the sesame seeds, salt, pepper and tomato sauce. Combine.
  9. Use a cup to make dents 'holes' in the dough balls making sure to leave an inch around it. (See photo below)
  10. Fill each hole with either one of the fillings. 
  11. Brush water around the edges and sprinkle poppy seeds (for the classic) or sesame seeds (for the matbucha).
  12. Bake 12-15 mins. You can cut it open and add cream cheese, lox and tomato inside.  Enjoy! 
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