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    You are in: Home / Recipes / Bialys Recipe
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    Bialys

    Bialys. Photo by Sandi (From CA)

    1/4 Photos of Bialys

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    3 hrs

    30 mins

    Dienia B.'s Note:

    I've seen shows on them and I want to try these one day.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.
    2. 2
      Mix the water and flours into yeast mixture.
    3. 3
      Knead until smooth (dough will be soft). Use more flour as needed.
    4. 4
      Cover lightly and let set in warm place until tripled in size (about 1/1/2 hours).
    5. 5
      Punch dough down and let rise again until doubled.
    6. 6
      Punch dough down and roll into 2 cylinders.
    7. 7
      Cut each roll into 8 rounds.
    8. 8
      Lay flat, cover with a towel, and let rest.
    9. 9
      Prepare the topping mixture by mixing the oil, poppyseed, onion, and salt; set aside.
    10. 10
      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.
    11. 11
      Let rise until 1/2 in bulk half proofed (this will take 30 minutes -- don't let over raise).
    12. 12
      Press the bottom of shot glass about 1" in the center of each bialy to make a deep indentation.
    13. 13
      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.
    14. 14
      Preheat oven to 425°F while the bialys are rising.
    15. 15
      Carefully transfer the bialys to 2 large 14x17 inch ungreased baking sheets.
    16. 16
      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.
    17. 17
      Can be frozen.

    Ratings & Reviews:

    • on October 30, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2008

      45

      Very yummy! I made some with the onion mixture and some with a garlic olive oil combination. Perhaps a little too much garlic. *lol* These are my very first bialys ever and I must say, they won't be my last. Thanks for sharing, Dienia!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2006

      55

      These are WONDERFUL! And really not difficult to make, just takes time! Mine took a little longer to bake, however it may be becuase of the alititude I'm at right now. Thanks for sharing . . .

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bialys

    Serving Size: 1 (75 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 150.0
     
    Calories from Fat 12
    27%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 438.2 mg
    18%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.8 g
    3%
    Protein 4.1 g
    8%

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