Homemade Bialys
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
- 1 tbsp olive oil, plus more for the bowl and tray or pan
- 1 medium onion, minced (2 1/2 tablespoons reserved for filling)
- 4 cups bread flour*
- 2 tsp fine salt
- 1 tsp instant yeast
- ½ tsp onion powder
- 1 ⅔ to 1 ¾ cups water, about 11 to 12 ounces, room temperature is fine
- cornmeal for the pans
Filling Ingredients
- 2 ½ tbsp reserved onion mixture
- 1 tsp poppy seeds
- ⅛ tsp freshly ground black pepper
- ⅛ tsp kosher salt
Topping
- 1 tbsp cream, milk, or oil (optional), for brushing over the bialys before filling
Recommended Equipment
Instructions
- Heat the olive oil in a skillet over medium-low heat. Add the minced onion and cook until translucent, about 4 to 5 minutes. Let the onion cool and set aside.1 tbsp olive oil | 1 medium onion
- In the bowl of a stand mixer, combine the flour, salt, yeast, and onion powder. Add all but about 2 1/2 tablespoons of the cooled onion mixture to the flour mixture and stir with a whisk to blend thoroughly.4 cups bread flour* | 2 tsp fine salt | 1 tsp instant yeast | 1/2 tsp onion powder
- Put the remaining onion in a small container; cover and refrigerate until it's time to bake the bialys.
- Add 1 2/3 cups of 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.1 2/3 to 1 3/4 cups water
- 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.
- Take the dough out of the refrigerator and separate into 8 portions. Each will weigh about 3 3/4 to 4 ounces. Shape the dough pieces into smooth balls and place them on a greased tray or pan. Cover with a kitchen towel and let them rise for 1 hour.
- Sprinkle two baking sheets with cornmeal.
- 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.
- Heat the oven to 450°F.
- Take the reserved onion mixture out of the refrigerator and add the poppy seeds, pepper, and kosher salt.
- Brush the bialys lightly with the cream or milk (or oil). This helps them brown, but is not essential.
- Fill the indentations with about 1 teaspoon of the filling.
- Bake the bialys for 11 to 12 minutes, or until golden brown.
Notes
*For best results, if using all-purpose flour, add 5 teaspoons of vital wheat gluten.
Nutrition
Calories: 260kcalCarbohydrates: 47gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 2mgSodium: 626mgPotassium: 103mgFiber: 2gSugar: 1gVitamin A: 29IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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