\n<\/p>\n
Bialy (also bialystoker kuchen or cebularz in Poland) is a type of yeasted roll, being a traditional dish in Polish and Jewish cuisine. It is named after a polish city Bialystok. Bialys can be filled with anything, but traditionally you\u2019ll find them filled with onions, garlic, poppy seeds and breadcrumbs. Bialys are (just like bagels, their boiled cousins) very popular over the Atlantic ocean, in New York City<\/a>. They were brought to America by Jewish immigrants in the early 1900\u2019s. And today we\u2019re making sourdough bialys!<\/p>\n\n<\/figure>\n<\/div>\nTable of Contents<\/h2>\nPrint<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> <desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/blog-images-14-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Sourdough bialys and new adventures\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Sourdough Bialys Recipe 91\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"starter\">Starter<\/h4>\n<ul>\n<li><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> whole grain wheat flour<\/li>\n<li><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> water<\/li>\n<li><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> of your mother starter<\/li>\n<\/ul>\n<h4 id=\"dough\">Dough<\/h4>\n<ul>\n<li>all of the above starter (appr. 150 g)<\/li>\n<li><span data-amount=\"400\" data-unit=\"g\">400 g<\/span> white wheat flour (or bread flour)<\/li>\n<li><span data-amount=\"270\" data-unit=\"g\">270 g<\/span> water*<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8 g<\/span> salt<\/li>\n<\/ul>\n<h4 id=\"filling\">Filling<\/h4>\n<ul>\n<li><span data-amount=\"2\">2<\/span> big onions or <span data-amount=\"4\">4<\/span> smaller ones<\/li>\n<li>fat for saut\u00e9ed onions<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"starter\">Starter<\/h4>\n<ol>\n<li id=\"instruction-step-1\">In the evening, prepare the starter. Mix 1 teaspoon of your (active) mother sourdough starter, 75 g of whole grain wheat flour and 75 g of water. Cover and leave to ferment overnight until doubled in volume and bubbly.<\/li>\n<\/ol>\n<h4 id=\"dough\">Dough<\/h4>\n<ol>\n<li id=\"instruction-step-2\">In the morning, prepare the dough. Mix 270 g of water and all of the above starter. Add flour and mix until all the flour is incorporated and then knead the dough for 5 minutes. Next, leave the dough to rest for 1 hour.<\/li>\n<li id=\"instruction-step-3\">Once one hour has passed, add salt and incorporate it well into the dough. Also, check if the dough is stiff and it needs more water. Now leave the dough to rise until almost doubled in volume, puffed and airy. If you want, you can perform several stretch and folds during the rise \u2013 it will help the dough to get more strength. My dough needed 5 hours to rise, your might take less or more, depending on the temperature of your kitchen.<\/li>\n<li id=\"instruction-step-4\">Once the dough is risen, use your plastic dough spatula to gently take it out to the unfloured working surface. Dust the upper surface of the dough with flour and using your bench knife or dough spatula divide it into 9 pieces, each weighting approximately 85 g. Shape a roll from each piece of the dough \u2013 see the left photo below. Dust the rolls with flour, cover them with a kitchen cloth and leave to rest for an hour.<\/li>\n<li id=\"instruction-step-5\">In the meantime, saut\u00e9 the onions and preheat the baking stone to the maximum temperature of you oven. Saut\u00e9 the onions until nicely colored and softened. Feel free to add some herbs, spices or poppy seeds as well.<\/li>\n<li id=\"instruction-step-6\">When the dough has rested and your stone has been preheated, start shaping the bialys. Dust the working surface first. Work with one piece of the dough at the time. First, dust the top surface of the roll and then flip it on dusted side down. Next, make a rim at about 1.5-2 cm away from the edge and use your fingers to flatten the middle of the dough. Make sure the middle part is very thin, you don\u2019t want the dough to puff up in the middle and get the onions out all over the place. Place each shaped bialy on the parchment paper and fill the indentation with roasted onions.<\/li>\n<li id=\"instruction-step-7\">Transfer the parchment paper with a pizza peel onto the hot baking stone and lower the temperature to 240\u00b0C (465\u00b0F). Bake for 20 minutes or until nicely colored.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Starter for the dough was prepared in the evening and left to rise overnight. The dough was mixed in the morning, left to double in volume, preshaped into rolls, left to rest, shaped and baked immediately on a baking stone.<\/li>\n<li>Adjust the water qauntities to the absorption needs of your flour. My flour doesn\u2019t absorb much, the dough was quite dynamic and soft at 65%. You should aim for the dough that is neither soft nor stiff.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">18 hrs 5 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">20 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Polish, Jewish<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>Looking at my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/100-pane-di-semola-rimacinata-back-sicily\">semolina sourdough bread<\/a><\/strong> post, it looks I\u2019ve never returned\u00a0from Sicily \ud83d\ude42 Well, I didn\u2019t in a way. The memories of beautiful Sicily and its gorgeous landscape and spending time and creating new projects with <a href=\"http:\/\/www.clearsicily.com\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Clear Sicily<\/a> team are still so alive. More of the Sicily is coming in the next months and I invite you to follow me on the social media (<a href=\"https:\/\/facebook.com\/yourdailysourdoughbread\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/facebook.com\/yourdailysourdoughbread\/\" rel=\"noreferrer noopener nofollow\">Facebook<\/a>, <a href=\"https:\/\/www.instagram.com\/yourdailysourdoughbread\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.instagram.com\/yourdailysourdoughbread\/\" rel=\"noreferrer noopener nofollow\">Instagram<\/a>), where I post the glimpses of my bread adventures. There is one new adventure just around the corner as I\u2019m soon off to the French countryside to bake some bread in a food wired oven \u2013 so stay tuned!<\/p>\n<p>I\u2019m a big fan of pizzas (even more than of a loaf of bread, but don\u2019t tell anyone, OK?) and I\u2019m always happy to find new shapes and flavors. <a href=\"https:\/\/www.foodnetwork.com\/fn-dish\/news\/2016\/03\/the-basics-of-bialys#:~:text=1.,2.\" target=\"_blank\" rel=\"noreferrer noopener\">Bialy<\/a> is one of those shapes (look at those mini pizzas!) and there is just something magical about the roasted onion in the bread. Who says you can\u2019t make bialy pizza dough?<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"What is a Bialy? | Potluck Video\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/_Vm7pJfzG1o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<p>And now for the recipe of today\u2019s post. <\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-bialys\">Sourdough Bialys<\/h2>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule\">Baking Schedule<\/h3>\n<p>Starter for the dough was prepared in the evening and left to rise overnight. The dough was mixed in the morning, left to double in volume, preshaped into rolls, left to rest, shaped and baked immediately on a baking stone.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<p><em>Yields<\/em>: 9 bialys<\/p>\n<h4 class=\"wp-block-heading\" id=\"starter\">Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>75 g whole grain wheat flour<\/li>\n<li>75 g water<\/li>\n<li>1 teaspoon of your mother starter<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>all of the above starter (appr. 150 g)<\/li>\n<li>400 g white wheat flour (or bread flour)<\/li>\n<li>270 g water*<\/li>\n<li>8 g salt<\/li>\n<\/ul>\n<p>*Adjust the water quantities to the absorption needs of your flour. My flour doesn\u2019t absorb much, the dough was quite dynamic and soft at 65%. You should aim for the dough that is neither soft nor stiff.<\/p>\n<h4 class=\"wp-block-heading\" id=\"filling\">Filling<\/h4>\n<ul class=\"wp-block-list\">\n<li>2 big onions or 4 smaller ones<\/li>\n<li>fat for saut\u00e9ed onions<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<h4 class=\"wp-block-heading\" id=\"starter\">Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the evening, prepare the sourdough starter. Mix 1 teaspoon of your mother active sourdough starter, 75 g of whole grain wheat flour and 75 g of water. Cover and leave to ferment overnight until doubled in volume and bubbly.<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the morning, prepare the dough. Mix 270 g of water and all of the above starter. Add flour and mix until all the flour is incorporated and then knead the dough for 5 minutes. Next, leave the dough to rest for 1 hour.<\/li>\n<li>Once one hour has passed, add salt and incorporate it well into the dough. Also, check if the dough is stiff and it needs more water. Now leave the dough to rise until almost doubled in volume, puffed and airy. If you want, you can perform several stretch and folds during the rise \u2013 it will help the dough to get more strength. My dough needed 5 hours to rise, your might take less or more, depending on the temperature of your kitchen.<\/li>\n<li>Once the dough is risen, use your plastic dough spatula to gently take it out to the unfloured working surface. Dust the upper surface of the dough with flour and using your bench knife or dough spatula divide it into 9 pieces, each weighting approximately 85 g. Shape a roll from each piece of the dough \u2013 see the left photo below. Dust the rolls with flour, cover them with a kitchen cloth and let dough rest for an hour.<\/li>\n<li>In the meantime, saut\u00e9 the onions and preheat the baking stone to the maximum temperature of you oven. Saut\u00e9 the onions until nicely colored and softened. Feel free to add some herbs, spices or poppy seeds as well.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-720x525.jpg\" alt=\"Sourdough bialys\" class=\"wp-image-363\" title=\"Sourdough Bialys Recipe 92\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Dough balls shaped and ready<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When the dough has rested and your stone has been preheated, start shaping the bialys. Dust the working surface first. Work with one piece of the dough at the time. First, dust the top surface of the roll and then flip it on dusted side down. <\/li>\n<li>Next, make a rim at about 1.5-2 cm away from the edge and use your fingers to flatten the middle of the shaped dough balls. Make sure the middle part is very thin, you don\u2019t want the dough to puff up in the middle and get the onions out all over the place. <\/li>\n<li>Place each shaped bialy on the parchment paper and fill the indentation with roasted onion filling.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-720x525.jpg\" alt=\"Sourdough bialys\" class=\"wp-image-364\" title=\"Sourdough Bialys Recipe 93\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Sample of squished dough ball with filling<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Transfer the parchment paper with a pizza peel onto the hot baking stone and lower the temperature to 240\u00b0C (465\u00b0F). Bake for 20 minutes or until nicely colored.<\/li>\n<\/ul>\n<p>Eat bialys asap for best results!<\/p>\n<p>I have a recipe for a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-discard-pizza-dough\/\" data-type=\"post\" data-id=\"2003\">sourdough discard pizza crust<\/a><\/strong>, by the way, if you love pizza like I do!<\/p>\n<h2 class=\"wp-block-heading\" id=\"tips-for-eating-your-sourdough-bialy\">Tips for Eating Your Sourdough Bialy<\/h2>\n<p>To make an even more delicious recipe:<\/p>\n<ul class=\"wp-block-list\">\n<li>Use butter or cream cheese like you would on a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-bagel-recipe\/\" data-type=\"post\" data-id=\"2808\">bagel<\/a><\/strong><\/li>\n<li>Eat with your favorite jam<\/li>\n<li>Like a bagel, you can put smoked salmon and capers on top<\/li>\n<li>You can also use caramelized onions if you want more flavor compared to roasted onions. Caramelized onions can provide texture, too<\/li>\n<li>Sauteed onions also work if you don\u2019t want the depth of caramelized onions<\/li>\n<li>Add onion powder if you want that extra taste<\/li>\n<\/ul>\n<p>Happy baking and bon appetit!<\/p>\n<p>Have you ever tried a sourdough bialy? <\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-bialy-faqs\">Sourdough Bialy FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678274573444\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is the difference between a bagel and a bialy?<\/h3>\n<div class=\"rank-math-answer \">\n<p>A bagel and a bialy are both traditional baked goods with Jewish origins, but they have distinct differences in their shape, texture, and filling. <\/p>\n<p>A bagel is a ring-shaped bread with a chewy texture, a dense interior, and a shiny crust. Bagels are usually boiled before they are baked, which gives them their characteristic chewiness. They can be plain or flavored with toppings such as sesame seeds, <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-lemon-poppy-seed-bread-cake-with-lemon-icing\/\" data-type=\"post\" data-id=\"470\">poppy seeds<\/a><\/strong>, onion, garlic, or everything seasoning. Bagels are often sliced and toasted before serving and are commonly eaten with cream cheese or as the base for a sandwich.<\/p>\n<p>A bialy, on the other hand, is a round, flat bread with a depressed center and a chewy texture. Unlike bagels, bialys are not boiled before they are baked, so they have a softer crust. The center of a bialy is filled with a mixture of onions and sometimes poppy seeds. Bialys are usually eaten fresh and plain or with a spread like cream cheese or butter.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678274584942\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Are bialys better for you than bagels?<\/h3>\n<div class=\"rank-math-answer \">\n<p>When it comes to nutrition, bialys and bagels are both relatively high in carbohydrates and calories, so neither one is considered a particularly healthy food. Neither bialys nor bagels are particularly healthy foods, but if you are trying to choose between the two, bialys may be a slightly better choice due to their lower calorie and carbohydrate content. However, it\u2019s important to be mindful of the filling in bialys and the toppings added to bagels, as these can significantly impact their nutritional value.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bialy (also bialystoker kuchen or cebularz in Poland) is a type of yeasted roll, being a traditional dish in Polish and Jewish cuisine. It is named after a polish city Bialystok. Bialys can be filled with anything, but traditionally you\u2019ll find them filled with onions, garlic, poppy seeds and breadcrumbs. Bialys are (just like bagels, […]<\/p>\n","protected":false},"author":1,"featured_media":217868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[82193,5521,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-217867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bialys","tag-recipe","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough Bialys Recipe - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Bialys Recipe - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Bialy (also bialystoker kuchen or cebularz in Poland) is a type of yeasted roll, being a traditional dish in Polish and Jewish cuisine. It is named after a polish city Bialystok. Bialys can be filled with anything, but traditionally you\u2019ll find them filled with onions, garlic, poppy seeds and breadcrumbs. Bialys are (just like bagels, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-02T01:07:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"612\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#article\",\"isPartOf\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/b8eaddeb20a8727558e0d0cddcca426e\"},\"headline\":\"Sourdough Bialys Recipe\",\"datePublished\":\"2025-05-02T01:07:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\"},\"wordCount\":1825,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#organization\"},\"image\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage\"},\"thumbnailUrl\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\",\"keywords\":[\"Bialys\",\"Recipe\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\",\"name\":\"Sourdough Bialys Recipe - Som2ny Network\",\"isPartOf\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage\"},\"image\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage\"},\"thumbnailUrl\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\",\"datePublished\":\"2025-05-02T01:07:55+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\",\"contentUrl\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\",\"width\":840,\"height\":612},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/accountants4yourbusiness.co.uk\/?bp_activities=1\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sourdough Bialys Recipe\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#website\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/\",\"name\":\"Som2ny Network\",\"description\":\"Daily Deals\",\"publisher\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/accountants4yourbusiness.co.uk\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#organization\",\"name\":\"Som2ny Network\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png\",\"contentUrl\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png\",\"width\":300,\"height\":86,\"caption\":\"Som2ny Network\"},\"image\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/b8eaddeb20a8727558e0d0cddcca426e\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Faccountants4yourbusiness.co.uk%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Faccountants4yourbusiness.co.uk%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png\",\"caption\":\"admin\"},\"sameAs\":[\"https:\/\/accountants4yourbusiness.co.uk\"],\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sourdough Bialys Recipe - Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867","og_locale":"en_US","og_type":"article","og_title":"Sourdough Bialys Recipe - Som2ny Network","og_description":"Bialy (also bialystoker kuchen or cebularz in Poland) is a type of yeasted roll, being a traditional dish in Polish and Jewish cuisine. It is named after a polish city Bialystok. Bialys can be filled with anything, but traditionally you\u2019ll find them filled with onions, garlic, poppy seeds and breadcrumbs. Bialys are (just like bagels, […]","og_url":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867","og_site_name":"Som2ny Network","article_published_time":"2025-05-02T01:07:55+00:00","og_image":[{"width":840,"height":612,"url":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#article","isPartOf":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867"},"author":{"name":"admin","@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/b8eaddeb20a8727558e0d0cddcca426e"},"headline":"Sourdough Bialys Recipe","datePublished":"2025-05-02T01:07:55+00:00","mainEntityOfPage":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867"},"wordCount":1825,"commentCount":0,"publisher":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/#organization"},"image":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage"},"thumbnailUrl":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","keywords":["Bialys","Recipe","Sourdough"],"articleSection":["Bread"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/accountants4yourbusiness.co.uk\/?p=217867#respond"]}]},{"@type":"WebPage","@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867","url":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867","name":"Sourdough Bialys Recipe - Som2ny Network","isPartOf":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/#website"},"primaryImageOfPage":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage"},"image":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage"},"thumbnailUrl":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","datePublished":"2025-05-02T01:07:55+00:00","breadcrumb":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/accountants4yourbusiness.co.uk\/?p=217867"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage","url":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","contentUrl":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","width":840,"height":612},{"@type":"BreadcrumbList","@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/accountants4yourbusiness.co.uk\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Sourdough Bialys Recipe"}]},{"@type":"WebSite","@id":"https:\/\/accountants4yourbusiness.co.uk\/#website","url":"https:\/\/accountants4yourbusiness.co.uk\/","name":"Som2ny Network","description":"Daily Deals","publisher":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/accountants4yourbusiness.co.uk\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/accountants4yourbusiness.co.uk\/#organization","name":"Som2ny Network","url":"https:\/\/accountants4yourbusiness.co.uk\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/logo\/image\/","url":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","contentUrl":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","width":300,"height":86,"caption":"Som2ny Network"},"image":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/b8eaddeb20a8727558e0d0cddcca426e","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Faccountants4yourbusiness.co.uk%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Faccountants4yourbusiness.co.uk%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","caption":"admin"},"sameAs":["https:\/\/accountants4yourbusiness.co.uk"],"url":"https:\/\/accountants4yourbusiness.co.uk\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/217867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=217867"}],"version-history":[{"count":0,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/217867\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/media\/217868"}],"wp:attachment":[{"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=217867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=217867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=217867"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=217867"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=217867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Print<\/a><\/p>\n\nclock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>folder<\/title> <desc>folder icon<\/desc><path d=\"M10 4H4c-1.1 0-1.99.9-1.99 2L2 18c0 1.1.9 2 2 2h16c1.1 0 2-.9 2-2V8c0-1.1-.9-2-2-2h-8l-2-2z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-instagram\" viewbox=\"0 0 448 512\"><title>instagram<\/title> <desc>instagram icon<\/desc><path fill=\"currentColor\" d=\"M224.1 141c-63.6 0-114.9 51.3-114.9 114.9s51.3 114.9 114.9 114.9S339 319.5 339 255.9 287.7 141 224.1 141zm0 189.6c-41.1 0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewbox=\"0 0 496 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M496 256c0 137-111 248-248 248-25.6 0-50.2-3.9-73.4-11.1 10.1-16.5 25.2-43.5 30.8-65 3-11.6 15.4-59 15.4-59 8.1 15.4 31.7 28.5 56.8 28.5 74.8 0 128.7-68.8 128.7-154.3 0-81.9-66.9-143.2-152.9-143.2-107 0-163.9 71.8-163.9 150.1 0 36.4 19.4 81.7 50.3 96.1 4.7 2.2 7.2 1.2 8.3-3.3.8-3.4 5-20.3 6.9-28.1.6-2.5.3-4.7-1.7-7.1-10.1-12.5-18.3-35.3-18.3-56.6 0-54.7 41.4-107.6 112-107.6 60.9 0 103.6 41.5 103.6 100.9 0 67.1-33.9 113.6-78 113.6-24.3 0-42.6-20.1-36.7-44.8 7-29.5 20.5-61.3 20.5-82.6 0-19-10.2-34.9-31.4-34.9-24.9 0-44.9 25.7-44.9 60.2 0 22 7.4 36.8 7.4 36.8s-24.5 103.8-29 123.2c-5 21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/blog-images-14-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Sourdough bialys and new adventures\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Sourdough Bialys Recipe 91\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"starter\">Starter<\/h4>\n<ul>\n<li><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> whole grain wheat flour<\/li>\n<li><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> water<\/li>\n<li><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> of your mother starter<\/li>\n<\/ul>\n<h4 id=\"dough\">Dough<\/h4>\n<ul>\n<li>all of the above starter (appr. 150 g)<\/li>\n<li><span data-amount=\"400\" data-unit=\"g\">400 g<\/span> white wheat flour (or bread flour)<\/li>\n<li><span data-amount=\"270\" data-unit=\"g\">270 g<\/span> water*<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8 g<\/span> salt<\/li>\n<\/ul>\n<h4 id=\"filling\">Filling<\/h4>\n<ul>\n<li><span data-amount=\"2\">2<\/span> big onions or <span data-amount=\"4\">4<\/span> smaller ones<\/li>\n<li>fat for saut\u00e9ed onions<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4 id=\"starter\">Starter<\/h4>\n<ol>\n<li id=\"instruction-step-1\">In the evening, prepare the starter. Mix 1 teaspoon of your (active) mother sourdough starter, 75 g of whole grain wheat flour and 75 g of water. Cover and leave to ferment overnight until doubled in volume and bubbly.<\/li>\n<\/ol>\n<h4 id=\"dough\">Dough<\/h4>\n<ol>\n<li id=\"instruction-step-2\">In the morning, prepare the dough. Mix 270 g of water and all of the above starter. Add flour and mix until all the flour is incorporated and then knead the dough for 5 minutes. Next, leave the dough to rest for 1 hour.<\/li>\n<li id=\"instruction-step-3\">Once one hour has passed, add salt and incorporate it well into the dough. Also, check if the dough is stiff and it needs more water. Now leave the dough to rise until almost doubled in volume, puffed and airy. If you want, you can perform several stretch and folds during the rise \u2013 it will help the dough to get more strength. My dough needed 5 hours to rise, your might take less or more, depending on the temperature of your kitchen.<\/li>\n<li id=\"instruction-step-4\">Once the dough is risen, use your plastic dough spatula to gently take it out to the unfloured working surface. Dust the upper surface of the dough with flour and using your bench knife or dough spatula divide it into 9 pieces, each weighting approximately 85 g. Shape a roll from each piece of the dough \u2013 see the left photo below. Dust the rolls with flour, cover them with a kitchen cloth and leave to rest for an hour.<\/li>\n<li id=\"instruction-step-5\">In the meantime, saut\u00e9 the onions and preheat the baking stone to the maximum temperature of you oven. Saut\u00e9 the onions until nicely colored and softened. Feel free to add some herbs, spices or poppy seeds as well.<\/li>\n<li id=\"instruction-step-6\">When the dough has rested and your stone has been preheated, start shaping the bialys. Dust the working surface first. Work with one piece of the dough at the time. First, dust the top surface of the roll and then flip it on dusted side down. Next, make a rim at about 1.5-2 cm away from the edge and use your fingers to flatten the middle of the dough. Make sure the middle part is very thin, you don\u2019t want the dough to puff up in the middle and get the onions out all over the place. Place each shaped bialy on the parchment paper and fill the indentation with roasted onions.<\/li>\n<li id=\"instruction-step-7\">Transfer the parchment paper with a pizza peel onto the hot baking stone and lower the temperature to 240\u00b0C (465\u00b0F). Bake for 20 minutes or until nicely colored.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>Starter for the dough was prepared in the evening and left to rise overnight. The dough was mixed in the morning, left to double in volume, preshaped into rolls, left to rest, shaped and baked immediately on a baking stone.<\/li>\n<li>Adjust the water qauntities to the absorption needs of your flour. My flour doesn\u2019t absorb much, the dough was quite dynamic and soft at 65%. You should aim for the dough that is neither soft nor stiff.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">18 hrs 5 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">20 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Polish, Jewish<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>Looking at my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/100-pane-di-semola-rimacinata-back-sicily\">semolina sourdough bread<\/a><\/strong> post, it looks I\u2019ve never returned\u00a0from Sicily \ud83d\ude42 Well, I didn\u2019t in a way. The memories of beautiful Sicily and its gorgeous landscape and spending time and creating new projects with <a href=\"http:\/\/www.clearsicily.com\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Clear Sicily<\/a> team are still so alive. More of the Sicily is coming in the next months and I invite you to follow me on the social media (<a href=\"https:\/\/facebook.com\/yourdailysourdoughbread\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/facebook.com\/yourdailysourdoughbread\/\" rel=\"noreferrer noopener nofollow\">Facebook<\/a>, <a href=\"https:\/\/www.instagram.com\/yourdailysourdoughbread\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/www.instagram.com\/yourdailysourdoughbread\/\" rel=\"noreferrer noopener nofollow\">Instagram<\/a>), where I post the glimpses of my bread adventures. There is one new adventure just around the corner as I\u2019m soon off to the French countryside to bake some bread in a food wired oven \u2013 so stay tuned!<\/p>\n<p>I\u2019m a big fan of pizzas (even more than of a loaf of bread, but don\u2019t tell anyone, OK?) and I\u2019m always happy to find new shapes and flavors. <a href=\"https:\/\/www.foodnetwork.com\/fn-dish\/news\/2016\/03\/the-basics-of-bialys#:~:text=1.,2.\" target=\"_blank\" rel=\"noreferrer noopener\">Bialy<\/a> is one of those shapes (look at those mini pizzas!) and there is just something magical about the roasted onion in the bread. Who says you can\u2019t make bialy pizza dough?<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"What is a Bialy? | Potluck Video\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/_Vm7pJfzG1o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<p>And now for the recipe of today\u2019s post. <\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-bialys\">Sourdough Bialys<\/h2>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule\">Baking Schedule<\/h3>\n<p>Starter for the dough was prepared in the evening and left to rise overnight. The dough was mixed in the morning, left to double in volume, preshaped into rolls, left to rest, shaped and baked immediately on a baking stone.<\/p>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h3>\n<p><em>Yields<\/em>: 9 bialys<\/p>\n<h4 class=\"wp-block-heading\" id=\"starter\">Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>75 g whole grain wheat flour<\/li>\n<li>75 g water<\/li>\n<li>1 teaspoon of your mother starter<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>all of the above starter (appr. 150 g)<\/li>\n<li>400 g white wheat flour (or bread flour)<\/li>\n<li>270 g water*<\/li>\n<li>8 g salt<\/li>\n<\/ul>\n<p>*Adjust the water quantities to the absorption needs of your flour. My flour doesn\u2019t absorb much, the dough was quite dynamic and soft at 65%. You should aim for the dough that is neither soft nor stiff.<\/p>\n<h4 class=\"wp-block-heading\" id=\"filling\">Filling<\/h4>\n<ul class=\"wp-block-list\">\n<li>2 big onions or 4 smaller ones<\/li>\n<li>fat for saut\u00e9ed onions<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h3>\n<h4 class=\"wp-block-heading\" id=\"starter\">Starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the evening, prepare the sourdough starter. Mix 1 teaspoon of your mother active sourdough starter, 75 g of whole grain wheat flour and 75 g of water. Cover and leave to ferment overnight until doubled in volume and bubbly.<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>In the morning, prepare the dough. Mix 270 g of water and all of the above starter. Add flour and mix until all the flour is incorporated and then knead the dough for 5 minutes. Next, leave the dough to rest for 1 hour.<\/li>\n<li>Once one hour has passed, add salt and incorporate it well into the dough. Also, check if the dough is stiff and it needs more water. Now leave the dough to rise until almost doubled in volume, puffed and airy. If you want, you can perform several stretch and folds during the rise \u2013 it will help the dough to get more strength. My dough needed 5 hours to rise, your might take less or more, depending on the temperature of your kitchen.<\/li>\n<li>Once the dough is risen, use your plastic dough spatula to gently take it out to the unfloured working surface. Dust the upper surface of the dough with flour and using your bench knife or dough spatula divide it into 9 pieces, each weighting approximately 85 g. Shape a roll from each piece of the dough \u2013 see the left photo below. Dust the rolls with flour, cover them with a kitchen cloth and let dough rest for an hour.<\/li>\n<li>In the meantime, saut\u00e9 the onions and preheat the baking stone to the maximum temperature of you oven. Saut\u00e9 the onions until nicely colored and softened. Feel free to add some herbs, spices or poppy seeds as well.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-720x525.jpg\" alt=\"Sourdough bialys\" class=\"wp-image-363\" title=\"Sourdough Bialys Recipe 92\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-shaping-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Dough balls shaped and ready<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When the dough has rested and your stone has been preheated, start shaping the bialys. Dust the working surface first. Work with one piece of the dough at the time. First, dust the top surface of the roll and then flip it on dusted side down. <\/li>\n<li>Next, make a rim at about 1.5-2 cm away from the edge and use your fingers to flatten the middle of the shaped dough balls. Make sure the middle part is very thin, you don\u2019t want the dough to puff up in the middle and get the onions out all over the place. <\/li>\n<li>Place each shaped bialy on the parchment paper and fill the indentation with roasted onion filling.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-720x525.jpg\" alt=\"Sourdough bialys\" class=\"wp-image-364\" title=\"Sourdough Bialys Recipe 93\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bread-bialy-dough-preparation-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">Sample of squished dough ball with filling<\/figcaption><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Transfer the parchment paper with a pizza peel onto the hot baking stone and lower the temperature to 240\u00b0C (465\u00b0F). Bake for 20 minutes or until nicely colored.<\/li>\n<\/ul>\n<p>Eat bialys asap for best results!<\/p>\n<p>I have a recipe for a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-discard-pizza-dough\/\" data-type=\"post\" data-id=\"2003\">sourdough discard pizza crust<\/a><\/strong>, by the way, if you love pizza like I do!<\/p>\n<h2 class=\"wp-block-heading\" id=\"tips-for-eating-your-sourdough-bialy\">Tips for Eating Your Sourdough Bialy<\/h2>\n<p>To make an even more delicious recipe:<\/p>\n<ul class=\"wp-block-list\">\n<li>Use butter or cream cheese like you would on a <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-bagel-recipe\/\" data-type=\"post\" data-id=\"2808\">bagel<\/a><\/strong><\/li>\n<li>Eat with your favorite jam<\/li>\n<li>Like a bagel, you can put smoked salmon and capers on top<\/li>\n<li>You can also use caramelized onions if you want more flavor compared to roasted onions. Caramelized onions can provide texture, too<\/li>\n<li>Sauteed onions also work if you don\u2019t want the depth of caramelized onions<\/li>\n<li>Add onion powder if you want that extra taste<\/li>\n<\/ul>\n<p>Happy baking and bon appetit!<\/p>\n<p>Have you ever tried a sourdough bialy? <\/p>\n<h2 class=\"wp-block-heading\" id=\"sourdough-bialy-faqs\">Sourdough Bialy FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678274573444\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What is the difference between a bagel and a bialy?<\/h3>\n<div class=\"rank-math-answer \">\n<p>A bagel and a bialy are both traditional baked goods with Jewish origins, but they have distinct differences in their shape, texture, and filling. <\/p>\n<p>A bagel is a ring-shaped bread with a chewy texture, a dense interior, and a shiny crust. Bagels are usually boiled before they are baked, which gives them their characteristic chewiness. They can be plain or flavored with toppings such as sesame seeds, <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-lemon-poppy-seed-bread-cake-with-lemon-icing\/\" data-type=\"post\" data-id=\"470\">poppy seeds<\/a><\/strong>, onion, garlic, or everything seasoning. Bagels are often sliced and toasted before serving and are commonly eaten with cream cheese or as the base for a sandwich.<\/p>\n<p>A bialy, on the other hand, is a round, flat bread with a depressed center and a chewy texture. Unlike bagels, bialys are not boiled before they are baked, so they have a softer crust. The center of a bialy is filled with a mixture of onions and sometimes poppy seeds. Bialys are usually eaten fresh and plain or with a spread like cream cheese or butter.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678274584942\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Are bialys better for you than bagels?<\/h3>\n<div class=\"rank-math-answer \">\n<p>When it comes to nutrition, bialys and bagels are both relatively high in carbohydrates and calories, so neither one is considered a particularly healthy food. Neither bialys nor bagels are particularly healthy foods, but if you are trying to choose between the two, bialys may be a slightly better choice due to their lower calorie and carbohydrate content. However, it\u2019s important to be mindful of the filling in bialys and the toppings added to bagels, as these can significantly impact their nutritional value.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bialy (also bialystoker kuchen or cebularz in Poland) is a type of yeasted roll, being a traditional dish in Polish and Jewish cuisine. It is named after a polish city Bialystok. Bialys can be filled with anything, but traditionally you\u2019ll find them filled with onions, garlic, poppy seeds and breadcrumbs. Bialys are (just like bagels, […]<\/p>\n","protected":false},"author":1,"featured_media":217868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[82193,5521,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-217867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bialys","tag-recipe","tag-sourdough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sourdough Bialys Recipe - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sourdough Bialys Recipe - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Bialy (also bialystoker kuchen or cebularz in Poland) is a type of yeasted roll, being a traditional dish in Polish and Jewish cuisine. It is named after a polish city Bialystok. Bialys can be filled with anything, but traditionally you\u2019ll find them filled with onions, garlic, poppy seeds and breadcrumbs. Bialys are (just like bagels, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-02T01:07:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"612\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#article\",\"isPartOf\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/b8eaddeb20a8727558e0d0cddcca426e\"},\"headline\":\"Sourdough Bialys Recipe\",\"datePublished\":\"2025-05-02T01:07:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\"},\"wordCount\":1825,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#organization\"},\"image\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage\"},\"thumbnailUrl\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\",\"keywords\":[\"Bialys\",\"Recipe\",\"Sourdough\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\",\"name\":\"Sourdough Bialys Recipe - Som2ny Network\",\"isPartOf\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage\"},\"image\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage\"},\"thumbnailUrl\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\",\"datePublished\":\"2025-05-02T01:07:55+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\",\"contentUrl\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg\",\"width\":840,\"height\":612},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/accountants4yourbusiness.co.uk\/?bp_activities=1\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sourdough Bialys Recipe\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#website\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/\",\"name\":\"Som2ny Network\",\"description\":\"Daily Deals\",\"publisher\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/accountants4yourbusiness.co.uk\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#organization\",\"name\":\"Som2ny Network\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png\",\"contentUrl\":\"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png\",\"width\":300,\"height\":86,\"caption\":\"Som2ny Network\"},\"image\":{\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/b8eaddeb20a8727558e0d0cddcca426e\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Faccountants4yourbusiness.co.uk%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Faccountants4yourbusiness.co.uk%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png\",\"caption\":\"admin\"},\"sameAs\":[\"https:\/\/accountants4yourbusiness.co.uk\"],\"url\":\"https:\/\/accountants4yourbusiness.co.uk\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sourdough Bialys Recipe - Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867","og_locale":"en_US","og_type":"article","og_title":"Sourdough Bialys Recipe - Som2ny Network","og_description":"Bialy (also bialystoker kuchen or cebularz in Poland) is a type of yeasted roll, being a traditional dish in Polish and Jewish cuisine. It is named after a polish city Bialystok. Bialys can be filled with anything, but traditionally you\u2019ll find them filled with onions, garlic, poppy seeds and breadcrumbs. Bialys are (just like bagels, […]","og_url":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867","og_site_name":"Som2ny Network","article_published_time":"2025-05-02T01:07:55+00:00","og_image":[{"width":840,"height":612,"url":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#article","isPartOf":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867"},"author":{"name":"admin","@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/b8eaddeb20a8727558e0d0cddcca426e"},"headline":"Sourdough Bialys Recipe","datePublished":"2025-05-02T01:07:55+00:00","mainEntityOfPage":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867"},"wordCount":1825,"commentCount":0,"publisher":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/#organization"},"image":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage"},"thumbnailUrl":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","keywords":["Bialys","Recipe","Sourdough"],"articleSection":["Bread"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/accountants4yourbusiness.co.uk\/?p=217867#respond"]}]},{"@type":"WebPage","@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867","url":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867","name":"Sourdough Bialys Recipe - Som2ny Network","isPartOf":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/#website"},"primaryImageOfPage":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage"},"image":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage"},"thumbnailUrl":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","datePublished":"2025-05-02T01:07:55+00:00","breadcrumb":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/accountants4yourbusiness.co.uk\/?p=217867"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#primaryimage","url":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","contentUrl":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2025\/05\/sourdough-bread-bialy-dough-preparation-840x612.jpg","width":840,"height":612},{"@type":"BreadcrumbList","@id":"https:\/\/accountants4yourbusiness.co.uk\/?p=217867#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/accountants4yourbusiness.co.uk\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Sourdough Bialys Recipe"}]},{"@type":"WebSite","@id":"https:\/\/accountants4yourbusiness.co.uk\/#website","url":"https:\/\/accountants4yourbusiness.co.uk\/","name":"Som2ny Network","description":"Daily Deals","publisher":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/accountants4yourbusiness.co.uk\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/accountants4yourbusiness.co.uk\/#organization","name":"Som2ny Network","url":"https:\/\/accountants4yourbusiness.co.uk\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/logo\/image\/","url":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","contentUrl":"https:\/\/accountants4yourbusiness.co.uk\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","width":300,"height":86,"caption":"Som2ny Network"},"image":{"@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/b8eaddeb20a8727558e0d0cddcca426e","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/accountants4yourbusiness.co.uk\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Faccountants4yourbusiness.co.uk%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Faccountants4yourbusiness.co.uk%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","caption":"admin"},"sameAs":["https:\/\/accountants4yourbusiness.co.uk"],"url":"https:\/\/accountants4yourbusiness.co.uk\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/217867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=217867"}],"version-history":[{"count":0,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/217867\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=\/wp\/v2\/media\/217868"}],"wp:attachment":[{"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=217867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=217867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=217867"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=217867"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/accountants4yourbusiness.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=217867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/06\/sourdough-bialy-bread-crust-478x720.jpg\" "\\"Sourdough")
<\/figure>\n<\/div>\n