Bialys
This Bialy recipe turns out chewy with just the right amount of onion filling; it freezes and reheats brilliantly.
Yield
4 servingsPrep
3 hrsCook
15 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
warm |
|
| 3 | packages |
yeast, active dry
|
|
| 4 | teaspoons |
sugar
|
|
| 3 | teaspoons |
salt
|
|
| 6-6 ½ | cups |
bread flour
|
|
| 1 | x |
rye flour
for dusting |
* |
| 1 | x |
vegetable oil
for greasing bowl |
*
|
| topping | |||
| 3 | tablespoons |
onions
minced |
|
| 2 | teaspoons |
poppy seed
, optional |
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
warm |
|
| 3 | packages |
yeast, active dry
|
|
| 2E+1 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
|
bread flour
|
|
||
| 1 | x |
rye flour
for dusting |
* |
| 1 | x |
vegetable oil
for greasing bowl |
*
|
| topping | |||
| 45 | ml |
onions
minced |
|
| 1E+1 | ml |
poppy seed
, optional |
|
| 5 | ml |
vegetable oil
|
|
| 1 | pinch |
salt
|
*
|
Directions
Bialys made their way to New York from Bialystok, Poland, sometimes known as Bialystok Kuchen.
Some feel the bialy similar to a bagel, but it really stands on its own. It is a round yeast bread with a depression in the center filled with onions and usually poppyseed. It is baked directly (whereas bagels are boiled then baked) which makes the outside unshiny, unlike a bagel. It's not as chewy as the bagel and is more distinguished often sporting large puffy bubbles.
How to make bialys
Combine topping ingredients in a small bowl and set aside.
In a large bowl, sprinkle yeast over the warm water to soften; stir to dissolve.
Add the sugar, 6 cups of flour, and salt. Mix thoroughly until dough forms up and comes away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead, adding small amounts of flour as needed, for 10 to 12 minutes.
Shape the dough into a ball; place in a large oiled bowl, and turn to coat.
Cover and allow to rise 30 minutes. Press out all of the air with your fingers and allow to rise until doubled in size (20-30 minutes).
Punch down the dough, divide into thirds, roll out under your palms into ropes, and cut each rope into 6 equal pieces.
Roll into balls.
Cover and allow the dough to rest for 10 minutes.
Roll out each ball into a 3½ inch circle.
If the dough becomes too stiff or shrinks back, allow it to rest and go on to the next piece.
Evenly space the circles on 2 floured or cornmeal-dusted baking pans.
Cover with flour rubbed cloths and allow to rise until puffy.
Make an indentation from the center outward, leaving a 1-inch (3cm) rim.
A shot glass with a 1 inch (3 cm) bottom also works well.
Press with a circular motion.
Dribble a bit of the reserved onion and poppyseed topping into the hole.
Dust lightly with reserved flour.
Cover with tea towels and allow to proof until puffed up, about 20 minutes or so.
Bake without steam in a preheated 450℉ (230℃) F oven for 15 to 20 minutes.
Make 18 bialys.
