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New York Bialy's

New York Bialy's New York Bialy's

Like a slice of heaven!













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


2 cups water
warm, 105 - 115 degrees F
1 package yeast, active dry
2 teaspoons sugar
2 ½ teaspoons kosher salt
1 ¼ cups gluten flour
3 ½ cups all-purpose flour
1 tablespoon vegetable oil
1 ½ teaspoons poppy seed
cup onions
½ teaspoon salt


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.


* not incl. in nutrient facts

Add review





These look great but the directions seem to never use the filling. I assume it's added to the depressed centre before baking?

about 13 years ago

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.

about 7 years ago

Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 1119% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 444mg 19%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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