A bialy could be called a cousin of thebagel. It’s an enticing flatbread that’s topped with onion andpoppy seed and baked crisp. Like the bagel, they go well withcream cheese.
Dough: 1 1/2 cups warm water (110°F to 115°F / 45°C ) 5 teaspoons dry active yeast 5 teaspoons granulated sugar 5 to 5 1/2 cups unbleached bread flour 2 1/2 teaspoon coarse saltTopping:1 cup finely minced onion 2 tablespoons vegetable oil 1 1/2 tablespoons poppy seeds 1 tablespoon coarse salt for sprinkling (optional)Approximately 1/4 cup corn meal for bakingsheet Egg wash – 1 egg beaten with 2 tablespoons water
In a large mixing bowl, combine the water,yeast and sugar; let yeast mixture set for 5 minutes.
Using a wooden spoon, stir in one cupof the flour and salt into the yeast mixture, mixing well. Stirin enough of the remaining flour to make a soft dough. Attachdough hook or hand knead 8 to 10 minutes. Cover with a floureddish cloth and allow dough to rest for about 45 minutes.
Preheat oven to 450°F (230°C).Line two large baking sheets with baking parchment and lightlysprinkle with the corn meal.
Combine the onion, oil and poppy seedsfor the topping. Set aside.
Punch down dough and divide in half. Divideeach half section of dough into six equal pieces. Allow doughto rest ten minutes. Roll or stretch each portion into a 4 to5-inch oval or circle, being careful not to overwork the dough.Place bialys on prepared baking sheets. Lightly glaze with eggwash. Spoon about two teaspoons of prepared onion topping and,if desired, sprinkle lightly with coarse salt. Cover with a floureddish cloth and allow to rise 30 to 40 minutes or until puffy.
Bake until golden brown, about 25 to 30minutes. Watch closely, if bialys are browning too fast, reduceheat to 425°F (220°C).
Makes 1 dozen.
Note: For thicker bialys (great for sandwiches)allow to rise longer. For thinner bialys, reduce rising period.These freeze very well.
NY Bialy.movIf the Bialys recipe was useful and interesting, you can share it with your friends or leave a comment.