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Bialys Recipe


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Category   Desserts - Breads
Sub Category   None
Preptime   13 hrs (overnight )

1 cup plus 2 tablespoons warm water
3/4 teaspoon yeast
1/2 teaspoon sugar
2 cups plus 1 1/4 cups bread flour
1 teaspoon salt
1/2 teaspoon onion powder
1 small onion, finely chopped
1 shallot, finely chopped
1 tablespoon olive oil
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Four grinds black pepper
Coarse or flake salt and poppy seeds to finish
Corn meal for baking sheet

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 arenít freshly baked.

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