Onion & Poppyseed Bialys

4.67 from 3 reviews

If you've ever had a true Bialy, you know it's not just a bagel without the hole in the middle. Bialys are lighter than a bagel with an open crumb. Bialys are not boiled, so the crust is crisper than the crust of a bagel. Best of all, a Bialy gets a boost of flavor from the onion filling in the middle.

Prep Time30

Bake Time10

Rising Time2

Total Time2 40

Servings:12 servings

Ingredients

Dough

14 oz warm water (1 ¾ cups)
2 ¼ teaspoons dry yeast
2 teaspoons granulated sugar
20 oz bread flour (4 cups, see note)
2 teaspoons table salt

Filling

1 tablespoon unsalted butter
½ cup minced onion
½ teaspoon salt
2 teaspoons poppy seeds
pepper to taste

Instructions

For the Dough

Combine 14 oz warm water, 2 ¼ teaspoons dry yeast and 2 teaspoons granulated sugar in the bowl of a stand mixer or a large mixing bowl. Add 2 cups (10 oz) of the bread flour and mix to form a thick batter. Cover the bowl and set it aside for 30-60 minutes.
Switch to the dough hook if using a mixer. Add 2 teaspoons table salt and remaining flour and mix until the dough clings to the hook and clears the sides of the bowl. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand. Knead for 3-4 minutes to develop the dough.
Turn the dough out onto a floured surface and knead into a smooth ball. Set in a lightly oiled bowl, turning once to coat the surface of the dough. Cover with plastic wrap and set aside to rise until doubled in volume (1–1 ½ hours).

For the filling

Melt 1 tablespoon unsalted butter in a sauté pan. Add ½ cup minced onion and ½ teaspoon salt and sauté until the onions are soft and translucent, but not browned.
Remove from the heat and add 2 teaspoons poppy seeds. Add salt and pepper to taste. Set aside to cool.

Shape the Bialys

Generously flour a baking sheet. Turn the dough out onto a lightly floured surface and knead to form a smooth ball. Divide the dough into 12 equal portions. Roll each portion to a ball.
Line the dough balls up on the floured baking sheet, leaving 2" between for room to rise. Cover the dough and set aside until almost doubled in volume, about 1 hour. When you poke the middle of the dough it should spring back slowly. If it bounces right back it's not ready.
Preheat the oven to 450 °F. If you have a baking stone put it in the oven to preheat.
Generously sprinkle a baking sheet with corn meal. If you are using the baking stone sprinkle a wooden peel with corn meal.
Working carefully not to deflate the dough, pick up a piece of dough. Use your thumbs to pinch the dough to form a depression in the middle of the ball and gently pull to form a 5" round. Set each bialy onto the prepared baking sheet or peel, leaving 1" between them.
Spoon a teaspoon of filling into the middle of each bialy. If a large air bubble forms on the surface of the dough, poke or pinch to deflate.
Bake until lightly browned, about 8-10 minutes. Cool before serving.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition