Bialys Presented By King Arthur Flour Recipe

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Bialys Presented by King Arthur Flour

C G

By
@Celestina9000

I remember trying a bialy for the first time at a local Jewish delicatessan about twenty years ago. I said to myself: Better than a bagel! (That opinion still stands.) There are *many* recipes online for bialys. This particular recipe was found on the King Arthur Flour website. Note: New York-style bialys contain both minced onion [and] poppy seeds.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Yeild: 8 bialys
Prep:
1 Hr 35 Min
Cook:
10 Min
Method:
Bake

Ingredients

DOUGH

3
cups high-gluten flour (read *note below)
1 tsp
active dry yeast
1 1/2 Tbsp
salt
1 cup + 2 tablespoons lukewarm water

FILLING

2
medium-large sized yellow onions, peeled and finely diced or minced (i use the food processor to mince the onions)
2 Tbsp
vegetable oil or olive oil
1/8 tsp
salt, heaping (i used kosher salt)
1 Tbsp
poppy seeds, approximately

Step-By-Step

1*Note: High-gluten flour will yield beautifully chewy bialys. Substitute unbleached bread or all-purpose flour if you like; cut the water back by about 2 tablespoons if you use bread flour, 3 tablespoons for all-purpose flour.
2Place the dough ingredients in a bowl, and mix and knead — by hand, mixer, or bread machine — for about 7 minutes, till you've made a smooth, fairly stiff dough.
3Place the dough in a lightly greased bowl or other rising container, cover it, and allow it to rise for about 90 minutes, till it's just about doubled in bulk.
4Place the dough in a lightly greased bowl or other rising container, cover it, and allow it to rise for about 90 minutes, till it's just about doubled in bulk.
5Preheat oven to 450 degrees.
6Place the dough in a lightly greased bowl or other rising container, cover it, and allow it to rise for about 90 minutes, till it's just about doubled in bulk.
7Place the shaped circles on a parchment-lined or lightly greased baking sheet.
8Use a sharp knife or pair of scissors to snip a 1" hole in the bottom of each bialy.
9Evenly spread the filling into the center of each bialy, the part defined by the rimmed edge. Add the poppy seeds, if using.
10Top the bialys with a sheet of parchment or aluminum foil; then with another baking sheet. You want to weigh them down.
11Bake the bialys for 4 minutes. Remove them from the oven, and remove the baking sheet and parchment or foil.
12Return the bialys to the oven, and bake for an additional 7 minutes, till they're a dappled golden brown.
Remove from the oven, and cool on a rack. Repeat with the remaining dough.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Jewish
Dietary Needs: Vegetarian, Vegan