Recipe by EmmyDuckie
A Bialy is a little Polish yeast bread, similar to a bagel without a hole. The indentation in the center is traditionally filed with sauteed onion or garlic, though there's certainly no reason not to experiment.
Top Review by mary winecoff
First of all I cheated and made the dough in my bread machine. Then I rolled the dough out into rounds and let them rise for about 20 minutes. At that point I made indentions and filled the bialys with poppy seeds, onions and butter that I had mixed together. After baking I split the bread and ate them with cream cheese. Excellent taste...like you said...a bagel without the hole. Thanks for sharing. Made for ZWT4.
- 2 cups warm water, divided
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 1⁄4 teaspoons salt
- 1 3⁄4 cups bread flour
- 3 1⁄2 cups all-purpose flour
- 1 tablespoon butter
- 1 small onion
- kosher salt
Directions See How It's Made
- In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
- Add remaining 1 1/2 cups water, bread flour, and all-purpose flour.
- Mix well and add salt.
- Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). You can add more water or flour to adjust the texture.
- Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides.
- Cover with plastic wrap and let rise 1 1/2 hours or until tripled.
- Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled.
- On a floured counter, punch dough down and roll into a cylinder shape.
- Cut cylinder into 8 rounds.
- Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
- Gently pat each dough round into a circle about 3 to 4 inches in diameter.
- Place bialys on lightly oiled baking sheets or baking stone, cover with plastic wrap, and let rise an additional 30 minutes or until puffy.
- Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
- Place approximately 1 teaspoon of onion (or topping of your choice) in the hole of each bialy.
- Dust lightly with flour, cover with plastic wrap, and let rest 15 minutes.
- Preheat oven to 425°F
- Bake 10 to 15 minutes (If you have to use two pans or stones, switch them from top to bottom after 5 minutes).
- Bialys should be golden brown, but still soft.
- Cool on wire racks.
- Bialys are best eaten fresh (with cream cheese if you like) but will keep a day or two at room temperature, or much longer frozen.