Polish onion-filled ‘bagels’ (bialy)

Created in the Polish city of Bialystock (hence the name), this small, chewy round roll is often compared to a bagel. Rather than a hole in the centre, an indent is made and filled with cooked onions and poppyseeds, and the dough is baked rather than boiled.

Ingredients

• ½ x 7 gyeast sachet
• 1 tspcaster sugar
• 400 g(2⅔ cups) bread flour ('00') or strong plain flour, plus extra, to dust
• 2 tbspolive oil, plus extra, to brush
• 2onions, finely chopped
• 1 tbsppoppyseeds

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