📝 About This Recipe
Hailing from the city of Białystok, Poland, the bialy is the rustic, unsung hero of Ashkenazi baking. Unlike its boiled cousin the bagel, the bialy is simply baked, resulting in a chewy, matte crust and a soft, airy interior characterized by a signature thumbprint depression. Filled with a savory mixture of caramelized onions and crunchy poppy seeds, these rolls offer a deeply comforting, savory flavor profile that captures the essence of old-world Eastern European soul food.
🥗 Ingredients
The Bread Dough
- 3 cups Bread Flour (High protein flour is essential for the chew; plus extra for dusting)
- 1 1/4 cups Warm Water (Between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (One standard packet)
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoon Granulated Sugar (To feed the yeast)
The Onion Filling
- 1 large Yellow Onion (Finely minced)
- 1 tablespoon Poppy Seeds (Black poppy seeds)
- 1 tablespoon Vegetable Oil (Or schmaltz for a non-Pareve traditional flavor)
- 1/4 teaspoon Kosher Salt (To season the onions)
- 2 teaspoons Plain Breadcrumbs (Helps absorb excess onion moisture)
👨🍳 Instructions
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1
In the bowl of a stand mixer, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the bread flour and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
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3
Increase the speed to medium and knead for 7-8 minutes. The dough should be smooth, elastic, and slightly tacky, but it should pull away cleanly from the sides of the bowl.
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4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the filling. Heat the oil in a small skillet over medium-low heat. Add the minced onions and a pinch of salt.
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6
Sauté the onions for about 8-10 minutes until they are soft and translucent but not deeply browned. Remove from heat and stir in the poppy seeds and breadcrumbs. Let the filling cool completely.
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7
Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (approx. 85-90g each).
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8
Roll each piece into a tight, smooth ball. Place them on two parchment-lined baking sheets, spacing them at least 3 inches apart. Cover loosely and let rest for 30 minutes.
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9
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven during preheating for a crispier bottom crust.
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10
Pick up a dough ball and use your thumbs to press deep into the center, stretching it outward to create a wide, flat well with a 1-inch puffy rim. The center should be very thin, almost translucent, but not torn.
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11
Place the shaped dough back on the parchment and prick the thin center several times with a fork to prevent it from rising like a balloon in the oven.
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12
Spoon about 1 tablespoon of the onion mixture into the center of each bialy, pressing it down firmly into the well.
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13
Bake for 15-18 minutes, or until the edges are a light golden brown with a few dark toasted spots. Do not overbake; bialys should remain relatively pale and chewy.
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14
Transfer to a wire rack and let cool for at least 10 minutes before serving. The steam will soften the crust slightly to the perfect texture.
💡 Chef's Tips
Use bread flour rather than all-purpose for that signature New York/Polish chew. Do not let the onions brown too much in the skillet; they will finish cooking and caramelizing in the high heat of the oven. When shaping, ensure the center is stretched very thin; if it's too thick, the filling will sit on top of a 'bread hill' instead of in a well. If you don't have poppy seeds, toasted sesame seeds make a delicious, though less traditional, alternative. Store leftovers in a sealed bag and always toast them before eating the next day to revive the texture.
🍽️ Serving Suggestions
Slather with high-quality salted butter while still warm from the oven. Spread with thick cream cheese and top with a slice of lox and a sprig of dill. Serve alongside a bowl of hot Borscht or Matzo Ball soup for a classic deli experience. Pair with a hot glass of black tea with lemon, Russian-style. Use as the base for a savory breakfast sandwich with a fried egg and avocado.