Recipe by Dienia B.
READY IN: 3hrs 30mins




  • In large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.
  • Mix the water, salt 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.