Sundried Tomato Bialy Sandwich

Sundried Tomato Bialy Sandwich


We’ve all had tons of bagel sandwiches, yet, I’m partial to bialy sandwiches – no particular reason, but just that I enjoy baking bialys more than bagels – it is a lot more hassle-free!

The beauty of the bialy is that you can eat it as is, without any fuss, just a pat of butter or olive oil works.

The topping you bake it with does full justice, so today I used The Gourmet Jar Sundried Tomato + Chili Paste to the topping, along with a heavy dose of dried rosemary. This paste is an instant flavour boost without you having to do much effort – thank me later! The Gourmet Jar’s Sunndried Tomato + Chili Paste 


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The Recipe


  • 2 ½ cups maida / all purpose flour
  • 1 ½ tsp yeast
  • 1 tsp yeast
  • 1 tsp salt
  • 1 cup warm water + more if necessary
  • milk for brushing
  • Topping:
  • 2 onions, finely diced
  • 1 tbsp olive oil
  • 2 tbsp The Gourmet Jar Sundried Tomato + Chili Paste
  • 1 tsp salt
  • 2 tsp dried rosemary


  • Whisk the flour, yeast and sugar together first in a wide large bowl
  • Then stir in the salt
  • Slowly add the water while kneading into a dough
  • Tip over the dough onto a clean surface and knead for 10 minutes
  • Place the dough back in the same bowl and cover and place in a warm place to rise for 1-2 hours or until it doubles
  • When ready, punch back the dough and knead for 5 minutes
  • Divide the dough into equal 10 pieces
  • Make round balls of each one
  • Then dent the center with the back of a spoon and gently push back from the center, outward to create a crate in the center
  • Place each one onto a baking tray
  • Cover with a cloth and set to proof for another 30 minutes
  • Prepare the filling meanwhile – heat the oil and add the onions, salt and rosemary and cook
  • Then add the sundried tomato paste and stir and cook for about 10 minutes until fragrant
  • Set aside until ready to use
  • Preheat the oven at 200C 10 minutes before baking the bialys
  • Bring out the tray and uncover
  • Gently push down with your thumbs the center of the bialys if they have risen
  • Put a teaspoon or more into each dent
  • Brush the sides with milk
  • Bake in the hot oven for 20 minutes
  • Remove from oven and allow to cool
  • Optional: brush butter on top

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.