bialys presented by king arthur flour

Name: Bialys Presented by King Arthur Flour
Prep time: 1 h 35 min
Cook time: 10 min
Cuisine: Jewish
Ingredients: ## DOUGH; 3 - cups high-gluten flour (read *note below); 1 teaspoon(s) active dry yeast; 1 1/2 tablespoon(s) 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 tablespoon(s) vegetable oil or olive oil; 1/8 teaspoon(s) salt, heaping (i used kosher salt); 1 tablespoon(s) poppy seeds, approximately

6 Pinches

C G

Vallèe du Willamette, OR

Updated on Jun 26, 2016

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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prep time 1 Hr 35 Min

cook time 10 Min

method Bake

yield Yeild: 8 bialys

Ingredients

DOUGH
3 - cups high-gluten flour (read *note below)
1 teaspoon active dry yeast
1 1/2 tablespoons 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 tablespoons vegetable oil or olive oil
1/8 teaspoon salt, heaping (i used kosher salt)
1 tablespoon poppy seeds, approximately

How To Make bialys presented by king arthur flour

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.

Step 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.
Step 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.
Step 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.
Step 5

Preheat oven to 450 degrees.
Step 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.
Step 7

Place the shaped circles on a parchment-lined or lightly greased baking sheet.
Step 8

Use a sharp knife or pair of scissors to snip a 1" hole in the bottom of each bialy.
Step 9

Evenly spread the filling into the center of each bialy, the part defined by the rimmed edge. Add the poppy seeds, if using.
Step 10

Top the bialys with a sheet of parchment or aluminum foil; then with another baking sheet. You want to weigh them down.
Step 11

Bake the bialys for 4 minutes. Remove them from the oven, and remove the baking sheet and parchment or foil.
Step 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.
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