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bialys presented by king arthur flour

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

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.

yield serving(s)
prep time 1 Hr 35 Min
cook time 10 Min
method Bake

Ingredients For bialys presented by king arthur flour

  • 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

How To Make bialys presented by king arthur flour

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Bialys Presented by King Arthur Flour:

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