📝 About This Recipe
Hailing from Bialystok, Poland, the bialy is the rustic, unsung hero of the Jewish bakery. Unlike its cousin the bagel, the bialy is baked rather than boiled, resulting in a matte, chewy crust and a soft, airy crumb. Its signature depression is filled with a fragrant mixture of caramelized onions and poppy seeds, creating a savory depth that is both comforting and sophisticated.
🥗 Ingredients
The Dough
- 3 1/4 cups Bread Flour (high protein content is essential for chewiness)
- 1 1/4 cups Warm Water (between 105°F and 115°F)
- 1 1/2 teaspoons Active Dry Yeast
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 1 teaspoon Extra Virgin Olive Oil (for greasing the bowl)
The Savory Filling
- 1 large Yellow Onion (very finely minced)
- 1 tablespoon Poppy Seeds
- 2 teaspoons Vegetable Oil
- 1/4 teaspoon Kosher Salt (to draw out moisture)
- 1 tablespoon Breadcrumbs (plain, to help bind the onion juices)
👨🍳 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 about 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, pulling 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 it 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. In a small bowl, combine the finely minced onion, poppy seeds, vegetable oil, salt, and breadcrumbs. Mix well and set aside; the salt will soften the onions.
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6
Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces (approx. 85-90g each).
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7
Roll each piece into a smooth ball. Place them on two parchment-lined baking sheets, spacing them at least 3 inches apart.
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8
Cover the balls loosely with plastic wrap and let them rest for another 30-45 minutes. They should look puffy but not completely doubled.
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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.
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10
Using your fingers, press down firmly into the center of each dough ball to create a wide, deep well. Leave a 1-inch puffy border around the edge. Poke the center several times with a fork to prevent it from rising too much.
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11
Spoon about a tablespoon of the onion mixture into the center of each well, pressing it down slightly.
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12
Bake for 12-15 minutes, or until the edges are lightly browned and the onions are fragrant. Do not overbake; bialys should remain soft and chewy, not crusty like a baguette.
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13
Transfer to a wire rack to cool for at least 10 minutes before serving. This allows the crumb to set perfectly.
💡 Chef's Tips
Use bread flour instead of all-purpose to ensure that signature New York-style chew. Don't sauté the onions beforehand; the raw onions steam inside the dough in the oven for a better flavor profile. If the centers puff up during baking, gently press them down with the back of a spoon halfway through. Store leftovers in a sealed bag and always toast them before eating to revive the texture. For an extra-authentic touch, lightly dust the bottom of the rolls with cornmeal before the second rise.
🍽️ Serving Suggestions
Split and toasted with a thick schmear of plain or scallion cream cheese. Served alongside a plate of smoked salmon (lox), capers, and sliced tomatoes. Used as a unique base for an egg and cheese breakfast sandwich. Paired with a hot bowl of mushroom barley soup or classic chicken soup. Enjoyed plain and warm, dipped into a bit of salted butter.