I’ve been working with my Bagel Recipe for a while now but sometimes want to tackle something just a bit different. Enter the Bialy. Similar texture but a different taste. They aren’t boiled, are a little flatter and are sort of a mix between english muffins and bagels.
These are best done with an overnight rise, although I have done them same day when necessary.
Homemade Bialys
A offshoot of the bagel, an overnight recipe
Ingredients
Bialys
- 7.5 cups bread flour (00 or All purpose will work) 1000 Grams on a scale
- 5 tsp kosher salt 20 grams on a scale
- 1 tsp instant yeast 4 grams on a scale
- 3 cups water 680 grams on a scale
Filling
- 2 Tbsp Olive Oil For the onions
- 1 Big Onion or 2 smaller ones
- Poppy Seeds For Seasoning
- Salt and Pepper For Seasoning
Instructions
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Prep the Yeast in warm water to get it started
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Add Sugar, Salt, Flour and mix until the dough comes together
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Now either knead in machine for 5-10 min or hand knead. It should be smooth and elastic with all flour incorporated.
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Cover and let rise for 8-10 hours overnight in a fridge or at room temp
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Remove dough and create 12-16 portions. I started with 4 once balls but they came out a little big so maybe 3oz or just a little more. Put each portion into a ball, cover with flour and plastic and let rise for another 1-2 hours while they come to room temperature.
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Preheat oven to 500 (or 450 if using a steel or stone)
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Make the filling: Heat oil over low/medium heat, chop onion finely and then sauté slowly for 20 min until onion starts to brown, add salt and onions get a nice brown color they are done. Take them off on stove. Mix in poppy seeds, salt and pepper to taste.
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When the dough has risen, press down on the balls to create a 4-5 inch round pancake (2 in thick), get some of the air out. Then using your thumb create the space in the middle (don't make a hole), but create a flat surface and create the rim.
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Put 1tsp of topping into the center of each one.
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Spray top with water and bake for 8-12 minutes until just lightly brown on top.
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Best served warm
Recipe Notes
You don’t have to make these bialys using the no-knead, long, slow rise method. If you want to make them in the same day, increase the yeast to 2 teaspoons, and decrease the water to 2¾ cups. Knead the dough by hand or in a mixer until smooth and elastic. Let it rise for two hours, then proceed with the recipe.
