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Homemade Bialys

bialys on a plate
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These classic homemade bialys with traditional onion filling are similar to bagels but without the boiling. You’ll love the chewy texture and great flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion (minced, divided use)
  • 4 cups bread flour (or add 5 teaspoons of vital wheat gluten to all-purpose flour)
  • 2 teaspoons salt
  • 1 teaspoon instant yeast
  • 1/2 teaspoon onion powder
  • 1 2/3 to 1 3/4 cups water (about 11 to 12 ounces, room temperature is fine)
  • 1 tablespoon cream (or milk or oil, for brushing over the bialys before filling)

Filling Ingredients

  • 1 teaspoon poppy seeds
  • 1/8 teaspoon freshly ground black pepper
  • Dash salt
  • cornmeal for the pans

Instructions

  1. Heat the olive oil in a skillet over medium-low heat. Add the minced onion and cook until translucent, about 4 minutes. Let the onion cool and set aside.
  2. In the bowl of a stand mixer, combine the flour, wheat gluten, if using, salt, yeast, and onion powder. Add all but about 2 1/2 tablespoons of the onion mixture to the flour mixture and stir with a whisk to blend thoroughly.
  3. Put the remaining onion in a small container; cover and refrigerate until it’s time to bake the bialys.
  4. Add the water to the dry ingredients and mix with the dough hook for 3 to 4 minutes. Adjust the amount of water as needed. The dough should be slightly sticky. Cover the bowl and let the dough rest for 15 minutes.
  5. Knead the dough with the dough hook for 8 minutes. Move the dough to a greased bowl; turn to grease all sides of the dough. Cover the bowl with plastic wrap and refrigerate until the next day.
  6. Take the dough out of the refrigerator and separate into 8 portions. Each will weigh about 3 3/4 to 4 ounces. Alternatively, separate into ten 3-ounce portions for smaller bialys. Shape the dough pieces into smooth balls and place them on a greased baking sheet. Cover with a kitchen towel and let them rise for 1 hour.
  7. Sprinkle two baking sheets with cornmeal.
  8. Shape the balls into disks about 5 inches in diameter while pressing the centers firmly where a hole would be in a bagel. But don’t make a hole—you just want a good indentation for the filling. Place them on the prepared baking sheets.
  9. Heat the oven to 450 F.
  10. Take the onion mixture out of the refrigerator and add the poppy seeds, pepper, and a dash of salt.
  11. Brush the bialys lightly with the cream or milk (or oil). This helps them brown, but is not essential.
  12. Fill the indentations with about 1 teaspoon of the filling.
  13. Bake the bialys for 11 to 12 minutes, or until golden brown.

Find it online: https://classic-recipes.com/homemade-bialys/