Bialys

Continuing my exploration of bread-baking, I made bialys for breakfast. There's nothing quite like fresh bread for breakfast. MMmmmmmmmm.

I came across bialys for the first time when investigating how to make bagels. They're alot like bagels in that they have a lovely cispy crust and a chewy doughy interior. The best thing about bialys though is how low effort they are! I mixed up a batch of dough on friday night and left in the fridge until sunday morning. Then I shaped it, let it rise for an hour while I had coffee and read a magazine. Then it was a matter of 12 minutes in the oven for lovely fresh breakfast bread.

I haven't made bagels yet, so that's for another time.

The recipe was adapted from Dan Lepard's recipe published in The Guardian. I left out the black olives to make them a bit more breakfasty. I wasn't sure about the onion top for breakfast, but I tried it anyway and it was tasty. It may not be the point, but these would be good without the topping too - just warm with jam or honey.

Here's the recipe.