|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These delightful round doughy treats might look similar to bagels at first glance, but bialys are somewhat different. Instead of a hole, they are filled with sautéed onion and poppy seed, and bialys are actually much easier to make at home since they are baked, rather than boiled and then baked like bagels. This creates a matte surface on the outside, instead of the sheen we are used to on a bagel.
For the Dough:
1 1/2 cups warm water, 110 F to 115 F
1 package (2 1/4 teaspoons) active dry yeast
2 teaspoons sugar
5 cups bread flour
2 teaspoons kosher salt
For the Onion-Poppy Seed Filling:
2 tablespoons olive oil
1 1/2 cups finely chopped onion
2 teaspoons poppy seeds, more for garnish
Coarse salt, to taste
Freshly ground black pepper, to taste
Make the Dough
Gather the ingredients.
In the bowl of a stand mixer, combine the warm water, yeast, and sugar. Allow it to sit until foamy, about 10 minutes.
Add the bread flour and kosher salt. Using the dough hook attachment, mix on the lowest setting until just combined, about 1 minute. Increase the speed to medium, and knead the dough until smooth, about 8 minutes. The dough will be smooth and elastic but also dense and firm to the touch.
Transfer the dough to a lightly oiled bowl. Turn once to coat, cover the bowl with plastic wrap, and let sit at room temperature until doubled in size, about 1 1/2 hours.
Make the Filling
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until caramelized, about 15 minutes.
Remove from heat, stir in 2 teaspoons of the poppy seeds, and season with coarse salt and freshly ground black pepper to taste. Set aside to cool.
Form and Bake the Bialys
Uncover and punch down the dough. Cover again and let sit until doubled in size again, about 1 hour.
Uncover the dough and transfer it to a work surface. Portion into 12 equal-sized balls.
Place 6 balls each on 2 parchment-lined baking sheets. Cover with plastic wrap and let sit until puffed, about 30 minutes.
Heat the oven to 450 F. Uncover the balls, and, using your fingers, press the center of each to make an indentation. Continue to press and stretch the center of each ball until the middle is thin and flat with a thick ring of dough on the outer edge. Allow them to rise while the oven heats.
When ready to bake, fill the centers of each dough round with about 1 teaspoon of the onion-poppy seed filling.
Working with one baking sheet at a time, spray the bialys with water until completely coated. Sprinkle the edges with additional poppy seeds and coarse salt. Repeat with the other baking sheet. Bake until lightly browned but still soft, about 15 minutes.
Serve the bialys warm from the oven. Enjoy.
How to Store
Any leftover bialys should be kept in a paper bag rather than a plastic bag. This will help to keep them fresh so they don't get soft and squishy. Place in the refrigerator, but plan to eat them within a day or two. They are best eaten warm, although some do like to eat bialys cold.
Where do bialys come from?
The history of the bialy can be traced back to Bialystock, Poland. In the early 1900s, Eastern European Jews immigrated to America and brought the recipe for the bialy with them, particularly to New York City. Today they can be found in bakeries in cities with a history of Jewish immigrants from Eastern Europe, but their availability is limited.
This particular type of bread product should not be confused with a flagel, which is simply a flattened bagel.