Recipe by Marlitt
This was a recipe that originated in Bailystok Poland and brought to New York by Eastern European Immigrants.These were once well known in New York delicatessens ( mainly in Manhattan’s Lower East Side) and a favorite of the Jewish community. It’s not really known outside of New York because of its short self life which does not lend itself being shipped all over the country. These are similar to a bagel but there is no hole in the middle just a depression which is filled with onion, garlic or poppy seeds. It can be likened to the onion pletzel. Can also be made in different sizes from 3-4 inches to the size of a small pizza.
- 1 teaspoon olive oil or 1 teaspoon vegetable oil
- 1 1⁄2 teaspoons poppy seeds
- 1⁄3 cup onion, minced
- 1⁄2 teaspoon kosher salt, coarse
- 2 cups water, warm divided (110 to 115 degrees)
- 7 g active dry yeast
- 2 teaspoons sugar
- 2 1⁄4 teaspoons salt
- 1 3⁄4 cups bread flour
- 3 1⁄2 cups all-purpose flour
Directions See How It's Made
- Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping:.
- In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
- 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, salt, bread flour, and all-purpose flour.
- Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).
- Add flour if you think the dough is too moist , a tablespoon at a time.
- If the dough is looking dry, add warm water, a tablespoons at a time.
- 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 in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
- On a floured board or counter, punch dough down and roll into a log.
- With a sharp knife, cut log 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 circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).
- 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 Topping in the hole of each bialy.
- Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
- Preheat oven to 425 degrees F.
- Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.
- NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.
- Remove from oven and let cool on wire racks.
- After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).
- NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.
- Makes 8 bialys.