Yeast bread with onions and poppy seeds is a humble yet delicious dish! The recipe is also very simple – you could honestly make it every day! “Cebularz lubelski” is an official regional product of Poland and the below recipe has been protected by the UE laws. 

Now, when I was baking it I totally forgot to add the poppy seeds. Somehow, recalling the tastes of the neighbouring region of Podkarpacie, where I was born, I remember my grandma baking these onion cakes with cumin so, that’s what I automatically added! More options then, if you happen to dislike or not have poppy seeds in your pantry!

It’s a breakfast treat, lunch, snack, and dinner option.

Cebularz Lubelski Ingredients:


  • 500 g flour
  • 50 g fresh yeasts or 14 g dry yeasts 
  • 200 ml warm milk
  • 1 egg
  • 1 teaspoon of sugar
  • 60 g butter
  • 1 teaspoon of salt


  • 2 onions
  • 3 tablespoons of poppy seeds
  • 1 teaspoon of salt
  • 2 teaspoons of oil

How to prepare Cebularz Lubelski:

The Filling: 

  1. Dice the onions and cook it in water for 2 minutes.
  2. Drain it, throw it into a jar and add poppy seeds, salt and oil. Mix it all together and let it cool. Then, put it into a fridge.  

The Dough:

  1. Make sourdough: Mix fresh yeasts, 2 tablespoons of flour and half the milk all together and put aside to rise. Or simply add the dry yeasts to the flour and rest of the ingredients, except butter and half the milk. 
  2. In the second half of the milk melt the butter.
  3. Sift the flour into a bowl and add all the dough ingredients. Work the dough till it forms a nice and smooth ball.
  4. Cover the bowl with a cloth and put it aside till it doubles its volume (around 1 hour).

Making Cebularz – Yeast Bread with Onions

  1. Divide the dough into smaller pieces, roll it into small circles and put the filling into the middle. Brush the edges with the whipped egg.
  2. Bake for 20 minutes in 200℃ (392℉)

Vegan and Vegetarian tips: You can easily prepare a vegan version by using plant-based milk, vegan butter and flaxseed liquid!