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Bialy Hamentaschen

Savory Hamantaschen with Onion Bialys

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes*
  • Cook Time: 7 -9 minutes
  • Total Time: 60 Minutes
  • Yield: 25 2.5" hamentaschens 1x
  • Category: Bread
  • Cuisine: Jewish


These bialy style hamantaschen stuffed with cream cheese and topped with an onion/poppyseed mixture are great appetizers or perfect morning munchies.


Units Scale

1/2 t instant yeast

1 t sugar

2 c bread flour

1 t salt

3/4 c room temperature water

1 t oil

Bialy Filling:

1 md/large sweet onion, chopped finely

1 T of coarse toasted bread crumbs, (I used panko)

3 T of fresh poppy seeds (poppy seeds go rancid very quick so smell them first!)


1 egg

8 oz cream cheese

Everything Seasoning:

3/4 t kosher salt

1 T white sesame seeds

2 t black sesame seeds

2 t poppy seeds

1 T dried onions

1/2 t onion powder

1/2 t garlic powder


Bialy Dough:

Whisk together yeast, sugar, flour and salt in a stand mixer. Gradually add the water until the dough forms a ball. Dough will still be sticky. Add 1 T of flour at a time until flour is absorbed and the dough is soft and smooth. It may be a little sticky, but too sticky means you should add more flour.

Coat the dough ball with 1 t of vegetable oil and place in a large bowl to rise. Cover the bowl with plastic wrap and let rise in a warm spot for about 1.5 hours. My dough did not rise much but when I pressed my index finger about 1/2″ into the top of the dough the dough did not spring back. That means the dough is ready for the next step.

While the dough is rising spoon 1 t balls of cream cheese onto a plate and put them in the freezer.

Mince the onions and combine with the panko crumbs and poppy seeds. Set aside.

Make the everything seasoning mixture and set aside.

When the dough is ready, punch it down and roll on a lightly floured surface into a 1/8″ round. If the dough bounces back a lot, let rest a few minutes and roll again.

I used a 2.5″ round cookie cutter to stamp these out. If you want bigger hamentaschen use up to a 3.5″ cookie cutter. Place each circle on a parchment lined baking sheet and cover with a clean towel and let dough rest another 30 minutes.

After dough has rested, preheat oven to 450 degrees.

Make the egg wash by combining the egg with 1 T of water and whisk well.

Take your pastry circles and with the palm of your hand press back into a round that is 1/8″ thick. (This sounds complicated, but it is not. Brush all the circles with egg wash and top with one ball of cream cheese. If you used a smaller cookie cutter you may need to slice your cream cheese in half. Sprinkle with 3/4 t of the onion mixture.

Now fold your hamentaschen into a triangle by folding up the bottom part of the circle. Then take one side of the round and fold it diagonally and then the other side. This dough was very easy to fold. I did not pinch like many do. I folded each side over the other.

After the baking sheet is full place into the freezer for about 10 minutes to prevent spreading. When ready to bake, brush again with egg wash, particularly where the edges meet. Now sprinkle well with everything seasoning.

Bake for 7 -9 minutes or until the bottoms are golden brown. The tops of the hamentaschen will still be almost white with hints of gold.

Cool slightly on a rack, but these are so good warm. They can be reheated at 275 for about 5 minutes and they can also be frozen. Thaw before reheating.


Everything seasoning can be purchased but it is so much better if you make your own.

These make great little appetizers or are perfect served with scrambled eggs.

Top with a piece of smoked salmon, if you’d like.

*Does not include rise time

Adapted from: What Jew Wanna Eat