Sourdough Cheddar & Onion Stuffed Bialys

These white cheddar and onion stuffed sourdough bialys are light, chewy, simple,
and flavorful. Made with just 5 simple ingredients.

Servings: 6 Bialys

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Rest Time
2 days

Side Dish Appetizer Snack

sourdough Bread flatbread

Instructions

1 Mix sourdough starter, water and salt together until well combined. Add flour
and mix until a wet dough forms. Cover and let rest for 30 minutes.
2 For the next two hours, perform about 4 stretch and folds every 30 minutes for a
total of 4 sets. After the last fold, cover and let it ferment in the fridge for
2 days for the flavor to develop or up to 4 days. The longer it ferments, the
more sour the dough will be.
3 2-3 hours before baking, remove the dough from the fridge and divide it into 6
even pieces. Shape the pieces into balls, cover and let it come to room
temperature on the countertop.
4 Prepare your toppings: Slice your onion thinly and cut your cheddar into small
cubes and set aside.
5 Preheat oven to 500F with a baking stone or steel inside to preheat.
6 Dust your pizza peel with an equal mix of four and cornmeal. Take one dough ball
and flatten it on the pizza peel until it is about 1/2" thick. Make a well in
the center and generously top your dough with the cubed cheddar and sliced
onions. Crack some fresh pepper and salt on top. Using the pizza peel, transfer
the dough on the preheated baking stone/steel in the oven and bake for about 10
minutes or until the crust is browned and slightly charred. While it cooks,
repeat the process with the rest of the dough balls.
7 The bialys is done when it has puffed and has turn golden. Let cool and enjoy!