New York Bialy's
Submitted by md42701
New York bialys are the lesser-known cousin of the bagel: chewy yeast rolls with a poppy-seed and onion crater pressed into the center. No boiling, just bake until burnished. A Lower East Side breakfast tradition done right at home.
YIELD
16 servingsPREP
20 minCOOK
30 minREADY
65 minBialys are bagels’ cooler, quieter cousin. No boiling, no pretzel-style chew, just a soft, chewy roll with a deep crater in the middle stuffed with onion, poppy seed, and oil. Native to Białystok, Poland, beloved in New York’s Lower East Side delis.
The gluten flour is what gives bialys their signature pull. Mixed with all-purpose at about a 1-to-3 ratio, it builds the strong, elastic dough that holds its crater shape through the bake.
Two full rises matter. The dough should triple the first time, then double the second time. Patience here is the difference between airy, chewy bialys and dense, gummy ones. The half-proof on the shaped rounds is critical too. Press a shot glass into the center to make the crater, fill with the topping, and bake before they fully double.
Onion and poppy filling caramelizes in the indent during baking. The aroma alone will pull family into the kitchen.
Pro Tips
- Use water at 105°F to 115°F (40°C to 46°C) for proofing yeast. Too hot kills the yeast, too cold and it sleeps.
- Don’t skip the dry-towel-then-damp-towel layer during the second rise. The damp towel keeps a skin from forming.
- Rotate pans front-to-back halfway through baking for even browning, since most ovens have hot spots.
- Cool fully before bagging, or condensation softens the crust into something sad.
Variations
- Add a pinch of caraway seeds to the onion topping for a Polish-style spin.
- Swap onion for finely minced garlic and a sprinkle of everything bagel seasoning for a modern take.
- Brush the rims with egg wash before baking for shinier, deeper-browned crusts.
Ingredients
Directions
In large mixing bowl, combine ½ cup warm water, yeast, & sugar and let stand until foamy, about 10 minutes.
Mix remaining 1½ cups warm water, salt, gluten flour, and all purpose flour into yeast mixture.
Knead on a flour surface (or mixer) until smooth. (the dough will be soft).
Place dough ball in a greased bowl, turn it around and place with it’s greased side up.
Let rise, cover with plastic until tripled in bulk, about 1½ hours.
Punch dough down, turn it over, cover and let rise until doubled.
Punch dough down and roll into 2 cylinders.
Cut each into 8 rounds.
Lay them flat, cover with a towel and let rest.
Prepare toppingby mixing all topping ingredients.
Set aside.
Pat dough into flattened rounds (a little higher in middle), about 1½ inches in diameter.
Place on lightly floured board, cover with a dry towel and then a damp towel and let rise until increased by about half in bulk (half proofed), takes about 30 minutes.
Press bottom of small shot glass in center of each bialy, to make deep indentation in bialy. Let rise another 15 minutes. (DO NOT LET THEM DOUBLE).
Preheat oven to 425 degrees F.
Put bialy’s on ungreased baking sheets. bake on upper and lower shelves of the oven for 6 to 7 minutes.
Then switch pans and reverse positions of pans(front to back) until bialy’s are evenly browned, about 5 to 6 minutes more.
Cool on racks.
Store bialys in a plastic bag in fridge or freezer.
Comments
These look great but the directions seem to never use the filling. I assume it's added to the depressed centre before baking?
No Sean. I don't use the poppy seeds, but I make an indentation in the center top and put in half a t of filling. Press in with a spoon back. Use only a bit of oil with the onions. They'll brown and crisp as you bake.