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Bialys Recipe

   
 

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     Bialys

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

Ingredients
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

Instructions
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.


Originally Submitted
3/10/2022





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