Classic & Matbucha Bialys
Move aside bagel, this is the only thing I want in my Sunday brunch.
Servings
6 Servings
Ingredients
- 1 ¼ teaspoon yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup warm water
- 2 - 2.5 cups Bob's Red Mill All Purpose Flour
- 1 tablespoon olive oil
- 1 onion chopped
- 1 teaspoon poppy seeds
- ½ teaspoon salt
- ½ teaspoon pepper
- water and poppy seeds for topping
- 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
Instructions
- In a bowl add yeast, sugar, salt and water. Mix and let activate for 5 mins. It should start to foam.
- Gradually add Bob's Red Mill All Purpose Flour until a dough forms.
- Knead for 5 minutes. Place in a lightly oiled bowl, cover and allow to rise in a warm place for one hour.
- Separate the dough and shape into tennis sized balls.
- Put on a baking tray, cover with a towel and allow to rise for 30 minutes.
- Preheat oven to 425F / 220C. Meanwhile, make the fillings:
- Classic: in a pan over medium heat add olive oil and onion. Mix continuously until soft. Add the poppy seeds, salt and pepper. Combine.
- 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.
- Use a cup to make dents 'holes' in the dough balls making sure to leave an inch around it. (See photo below)
- Fill each hole with either one of the fillings.
- Brush water around the edges and sprinkle poppy seeds (for the classic) or sesame seeds (for the matbucha).
- Bake 12-15 mins. You can cut it open and add cream cheese, lox and tomato inside. Enjoy!
