Poppyseed Onion Bialys

Directions

In a large mixing bowl, combine ½ cup of warm water, yeast, and sugar and let work until foamy.

Mix remaining 1½ cup warm water, salt, gluten flour, and all-purpose flour into the yeast mixture.

Knead vigorously on a floured surface until smooth (dough will be soft).

Form into ball and place in a greased bowl and turn greased side up.

Let rise, covered with plastic, until tripled in bulk, abt 90 min.

Punch dough down, turn over, and let rise again until doubled.

Punch down and roll into 2 cylinders.

Cut each into 8 rounds, lay them flat, cover with a towel, and let rest.

Meanwhile, prepare the topping by mixing the oil, poppy seeds, onion, and salt; set aside Pat dough into flattened rounds a little higher in the middle than at the edge, each about 1½ inch in diameter.

Place on lightly floured board, cover with a dry towel, then damp one and let rise until half-proofed; about 30 min.

Press the bottom of a shot glass or small jar about 1 inch in diameter in the center of each bialy to make a deep indentation.

Spread topping over the center of the bialys.

Let proof 15 minutes more.

Carefully transfer each bialy onto 2 large ungreased baking sheets.

Bake on the upper and lower shelves of the oven for 6 to 7 min., then switch pans and turn front to back for even browning. Bake for another 5 to 6 minutes.

Cool on wire racks.

Store in plastic bags in the refrigerator for up to 2 days.

Freezes well if longer storage is desired, although they may disappear before they make it to the freezer!