1/4 Photos of Bialys
3 hrs 30 mins
Dienia B.'s Note:
I've seen shows on them and I want to try these one day.
My Private Note
Units: US | Metric
- 1In large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.
- 2Mix the water and flours into yeast mixture.
- 3Knead until smooth (dough will be soft). Use more flour as needed.
- 4Cover lightly and let set in warm place until tripled in size (about 1/1/2 hours).
- 5Punch dough down and let rise again until doubled.
- 6Punch dough down and roll into 2 cylinders.
- 7Cut each roll into 8 rounds.
- 8Lay flat, cover with a towel, and let rest.
- 9Prepare the topping mixture by mixing the oil, poppyseed, onion, and salt; set aside.
- 10Pat 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.
- 11Let rise until 1/2 in bulk half proofed (this will take 30 minutes -- don't let over raise).
- 12Press the bottom of shot glass about 1" in the center of each bialy to make a deep indentation.
- 13Spread 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.
- 14Preheat oven to 425°F while the bialys are rising.
- 15Carefully transfer the bialys to 2 large 14x17 inch ungreased baking sheets.
- 16Bake 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.
- 17Can be frozen.
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
- Total Fat 1.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 438.2 mg
- Total Carbohydrate 29.6 g
- Dietary Fiber 1.3 g
- Sugars 0.8 g
- Protein 4.1 g