Potato Turmeric Bialys with Tomato Chutney

Chef Brad Kent changes up the classic bialys dough by incorporating riced potatoes, potato cooking water and turmeric.


Bialy Dough

  •       ¾ cup potato cooking water
  •       1 small Idaho® potato, cooked, riced
  •       1 large egg, beaten
  •       2 tablespoons unsalted butter, softened
  •       3½ cups whole wheat flour, high gluten
  •       1½ teaspoons active dry yeast
  •       3 teaspoons granulated sugar
  •       1⅛ teaspoons ground turmeric
  •       2¼ tablespoons extra-virgin olive oil
  •       1¾ teaspoons salt


Mashed Idaho® Potato Filling

  •       2 small Idaho® russet potatoes, peeled, cubed, cooked
  •       4 roasted garlic cloves, julienned
  •       ½ teaspoon basil chiffonade
  •       2 tablespoons unsalted butter, softened
  •       1 tablespoon extra-virgin olive oil
  •       ⅞ teaspoon salt
  •       2½ teaspoons Calabrian chilies in oil, sliced into rings
  •       2½ teaspoons Parmesan cheese brunoise
  •       ¼ teaspoon ground black pepper


Tomato Chutney

  •       1½ cups heirloom cherry tomatoes, quartered
  •       3 teaspoons fresh ginger, chopped
  •       ½ teaspoon basil chiffonade
  •       ½ teaspoon mustard seeds (black or yellow), toasted
  •       ¼ cup Thai sweet chili sauce
  •       ½ teaspoon Serrano chile, sliced


For the Bialy Dough

  1. In a mixing bowl, combine the cooking water, riced potatoes, egg, and butter.
  2. Attach the dough hook and add the flour, yeast, sugar, and turmeric.
  3. Mix on low speed for 2 minutes.
  4. Turn off the mixer, scrape down the sides.
  5. Add the oil and salt.
  6. Mix on low speed for an additional 8 minutes.
  7. Remove dough from mixer and place in a covered container to bench proof at about 70°F for 2 hours, or until dough approximately doubles in size.

For the Mashed Idaho® Potato Filling

  1. Rice the potatoes into a bowl.
  2. Add the remaining ingredients and gently mix to incorporate.
  3. Store refrigerated until ready to assemble the bialys.

For the Tomato Chutney

  1. Combine all the ingredients in a bowl and gently stir to incorporate.
  2. Store refrigerated until serving.


  1. Once the dough has doubled, deflate it and divide it into 12-14 portions.
  2. Proof the 12-14 portions until doubled in size.
  3. On a floured surface, deflate each dough ball's center and gently pull on the sides like shaping a pizza with a ½˝ perimeter crust.
  4. Place about 2 tablespoons of the potato filling in the center of each dough disc and press out the mashed potatoes to the crust's edges (leaving the ½˝ perimeter).


  1. Bake on a pizza stone in a 500°F oven for 6-8 minutes, or until the crust has risen all around and is golden brown.
  2. Remove from the oven and serve with the tomato chutney.
Print Recipe

Yield: 12-14

Chef Brad Kent
Blaze Pizza

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