Mix water, yeast, and sugar and let it sit for a few minutes until
yeast dissolves. Mix 2 cups flour and onion powder in a bowl. Stir
in yeast water and beat by hand until dough stick together. Let it
rest 15 minutes. Then add 1 teaspoon salt and 1 cup bread flour
and mix until it is blended enough to knead. You may need to
knead in 1/4 to 1/2 cup more flour. Knead for 8 minutes until
smooth and elastic. Put dough ball in a lightly oiled bowl, cover
with plastic wrap, and refrigerate 10-12 hours.
Take dough out of fridge, knead cold dough 5-6 times, and let it
rest an hour at room temperature while you make onion filling.
Put oil in a saute pan and add onion, shallot, salt, pepper, and
poppy seeds and saute over medium low heat until onions just
start to brown and liquid has evaporated. Let cool.
Pull 8 balls of dough , 3 oz each, and make into balls by cupping
hand tightly over dough and rolling in circle on lightly floured
surface. Set balls aside to rest for 1/2 hour. Meanwhile put oven
on preheat at 425 degrees with shelf in upper 1/2 of oven.
Sprinkle some corn meal on a cookie sheet. Take each ball and
flatten and stretch it into a 4 to 5 inch disc and arrange on
cookie sheet so discs don't touch. With two fingers press a
flattened circle in the middle of each disc about 2 inches wide,
leaving one inch edges around disc. Put 1 1/2 teaspoons of onion
mix into each dent, spread out. Sprinkle a few flakes of salt and
poppy seeds on the rims of the discs.
Bake for 7 minutes at 425, then rotate cookie sheet 180 and bake
another 6 -7 minutes, until edges are lightly browned. Remove
from oven and cool on a wire rack. Store in a zip lock bag to keep
bialys soft.
Serving
Suggestions
Serve with plain butter, cream cheese, lox, or whatever you wish. Can be split and toasted under a broiler when they aren’t freshly baked.
Originally Submitted
3/10/2022
0 Out of 5 from
0 reviews
You can add this Bialys recipe to your own private DesktopCookbook.
