Bialy is baked chewy yeast roll filled with diced onions and possibly other ingredients such as garlic, poppy seeds, or bread crumbs.
Bialy originates from Poland in the city of Bialystok by the Jewish community in the 19th century. Though it looks similar to a bagel, it uses a different kind of dough and is baked rather than boiled. In the city of New York, the Bialy has become a rather popular and iconic item for many.
Ingredients
1 teaspoon olive oil or 1 teaspoon vegetable oil
1 1/2 teaspoons poppy seeds
1/3 cup onion, minced
1/2 teaspoon kosher salt, coarse
2 cups water, warm divided (110 to 115 degrees)
7 g active dry yeast
2 teaspoons sugar
2 1/4 teaspoons salt
1 3/4 cups bread flour
3 1/2 cups all-purpose flour
Instructions
Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal.
In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
Knead by hand or with a dough hook of mixer for 8 minutes until smooth (the dough will be soft).
Add flour if you think the dough is too moist, a tablespoon at a time.
If the dough is looking dry, add warm water, a tablespoons at a time.
Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
On a floured board or counter, punch dough down and roll into a log.
With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).
Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
Place approximately 1 teaspoon of onion topping in the hole of each bialy.
Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
Preheat oven to 425 degrees F.
Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned
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