Recipe by EmmyDuckie
READY IN: 4hrs 15mins




  • 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.