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.


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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

Directions 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.
2
Place 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.
3
Place 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.
4
Place 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.
5
Preheat oven to 450 degrees.
6
Place 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.
7
Place the shaped circles on a parchment-lined or lightly greased baking sheet.
8
Use a sharp knife or pair of scissors to snip a 1" hole in the bottom of each bialy.
9
Evenly spread the filling into the center of each bialy, the part defined by the rimmed edge. Add the poppy seeds, if using.
10
Top the bialys with a sheet of parchment or aluminum foil; then with another baking sheet. You want to weigh them down.
11
Bake the bialys for 4 minutes. Remove them from the oven, and remove the baking sheet and parchment or foil.
12
Return 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