New York Bialy's

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.