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No Knead Bialys

Jackie Ferguson
Prep Time 5 mins
Cook Time 15 mins
Fermenting 18 hrs
Course Breakfast, Brunch, Lunch
Cuisine Polish Jewish
Servings 12 bialys


  • EVOO, for finishing the bialys

For the Bialys

  • 4 cups all purpose flour
  • tsp kosher salt
  • ½ tsp instant yeast
  • cup water, plus extra likely

For the Filling

  • EVOO
  • 1 medium white onion
  • salt & pepper, for seasoning
  • 1 TBSP everything but the bagel seasoning, plus extra for sprinkling on the bialy
  • ¼ cup asiago cheese, grated


Making and Portioning the Bialys

  • In a large mixing bowl, add all the dry bialy ingredients (i.e. flour, salt & yeast) and whisk together. Using your hands, make a well in the flour mixture for the water. Slowly add the water and with a wooden spoon combine together. Using your hands gently knead until the flour and water is well incorporated. The dough should stick to your hands, if it is not sticky, add another TBSP or two of water.
  • Cover the bowl with plastic wrap or a cotton kitchen towel and set on your countertop overnight.
  • You know your dough is ready if it has doubled in size and has air pockets.
  • Add the dough to a floured surface and form into a circle. Using a floured serrated knife portion the dough into 8 equal slices.
  • Using floured hands roll each section into a ball. Cover again with plastic wrap or a floured cotton kitchen towel. Keep covered for 1-2 hours.

Making the Filling

  • Meanwhile, let's make the filling and preheat your oven to 450 degrees. Saute the onions in some EVOO and season with salt and just a bit of ground pepper. Allow the onions to sweat and become translucent.
  • Turn off the heat and add the Everything but the Bagel seasoning and set aside.

Finishing the Bialys for Baking

  • At the 1-2 hour point the dough should've raised again.
  • Using floured hands, transfer the dough balls to parchment paper. Using your hands, create a depression in the center of each ball for the filling.
  • Add a TBSP of the mixture to each roll/depression and top with asiago cheese. Brush each roll lightly with olive oil and dust with Everything but the Bagel seasoning.
  • Using a pizza peel, transfer the parchment paper and rolls to a pizza stone and bake for 15 minutes or until golden brown.
  • Once golden brown, remove from the oven and cool on a baking rack.
  • Enjoy warm with your favorite fixings!
Keyword Bialys, No Knead Bialys, Overnight Bialys