Recipe by Dienia B.
I've seen shows on them and I want to try these one day.
Top Review by ForeverMama
I normally never complete a review without first making the recipe. I got so excited when I saw this recipe that I just had to comment. I used to find these occasionally at supermarkets in the area, but they haven't carried bialys in a long while. Not only are bialys great on their own but the make THE BEST breakfast sandwich (slice bialys in half, add egg sunny-side up or over easy, making the yolk break, top with slice of American cheese or other cheese of your choice, bake or toast until cheese melts, salt & pepper, cover w/ other bialy halve). Boy do I miss these. I'm making these very soon. Thx Dienia B. for posting a classic.
- 2 cups warm water
- 2 1⁄2 teaspoons yeast
- 2 teaspoons sugar
- 2 1⁄2 teaspoons salt
- 1 1⁄4 cups bread flour
- 3 1⁄2 cups flour
- 1 tablespoon oil
- 1 1⁄2 teaspoons poppy seeds
- 1⁄2 cup minced onion
- 1⁄2 teaspoon salt
Directions See How It's Made
- In large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.
- Mix the water and flours into yeast mixture.
- Knead until smooth (dough will be soft). Use more flour as needed.
- Cover lightly and let set in warm place until tripled in size (about 1/1/2 hours).
- Punch dough down and let rise again until doubled.
- Punch dough down and roll into 2 cylinders.
- Cut each roll into 8 rounds.
- Lay flat, cover with a towel, and let rest.
- Prepare the topping mixture by mixing the oil, poppyseed, onion, and salt; set aside.
- Pat the dough into flattened round a little higher in the middle than at the outer edge (each should be about 3 1/2 inches in diameter); place on a lightly floured surface and cover with a dry towel then topped with a damp towel.
- Let rise until 1/2 in bulk half proofed (this will take 30 minutes -- don't let over raise).
- Press the bottom of shot glass about 1" in the center of each bialy to make a deep indentation.
- Spread the topping mixture over the bialys and let rise for 15 minutes more until 3/4 proofed, taking care not to let them over rise.
- Preheat oven to 425°F while the bialys are rising.
- Carefully transfer the bialys to 2 large 14x17 inch ungreased baking sheets.
- Bake on the upper and lower shelves of oven for 6 to 7 minutes; turn and switch the pans on the shelves so they bake evenly 5 to 6 minutes more.
- Can be frozen.