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Add a photoServings: 8
Ingredients
- 2 c. Hot Water
- 1 pkt Yeast
- 1 tsp Sugar
- 2 1/2 tsp Kosher Salt Or possibly (Other Coarse Salt, Such As Sea Salt)
- 4 1/2 c. High Protein Bread Flour (To 5 C) (The Higher The Protein, The Chewier They'll Be)
- 1 Tbsp. Oil
- 1 1/2 tsp Poppy Seeds
- 1/3 c. Chopped Onion
- 1/2 tsp Salt
Directions
- In large mixing bowl, combine 1/2 c. hot water, yeast, & sugar and let stand till foamy, about 10 min. Mix remaining hot water, salt, and flour into yeast mix. Knead till smooth (the dough will be soft). Place dough ball in a greased bowl, turn it around and place with greased side up. Let rise, cover with plastic till tripled in bulk, about 1 1/2 hrs. Punch dough down, turn it over, cover and let rise till doubled. Punch dough down and roll into 2 cylinders. Cut each into 8 rounds. Lay them flat, cover with a towel and let rest.
- Prepare topping by mixing all topping ingredients. Set aside. Preheat oven to 425F.
- Pat dough into flattened rounds (a little higher in middle). about 3 1/2 inches in diameter. Place on lightly floured board,cover with a dry towel and then a damp towel and let rise till increased by about half in bulk (half proofed), about 30 min.
- When risen, press bottom of small shot glass in center of each bialy, to make deep flat half dollar size indentation in bialy. Let rise another 15 min. (Don't LET THEM DOUBLE).
- Put bialys on ungreased baking sheets. Fill each indentation with about 1 to 2 Tbsp. of the topping, but don't spread over the rest of the roll. Bake on upper and lower shelves of the oven for 6 to 7 min, then switch pans and reverse positions of pans (front to back) till bialys are proportionately browned, about 5 to 6 min more. If the indentation disappears while baking because the dough springs up too high, pull out of oven, mash down the center carefully with a spoon and return any onion mix which's spilled out. Return to oven to finish baking. Bialys should be lightly browned. Cold completely on racks.
- When reheated in the oven just before serving, hey should be crisp, crunchy and delicious, and the onion should be thoroughly translucent/soft and somewhat caramelized. If you do not eat them all up (unlikely), wrap them in a tightly closed plastic bag and freeze. Reheat directly in oven.
- NOTES : There is a recipe which I've been having an unusual amount of difficulty finding. They are called BIALYS (pronounced bee-ah-lee). I may be off on the spelling. I think they are Jewish. They are in most NYC bagel stores which do their own baking. They are the size of a bagel except there is no hole. The center is pressed flat and some onion and/or possibly garlic and other spices are sprinkled in the center. The dough seems more like pizza crust than like a bagel.
- This recipe ought to work. When I was a kid, we always bought these at a bakery about a 5 minute walk from home in Massachusetts, and I assumed which they were available everywhere till I got a little older and found out which not everyone is Jewish. They've got to be eaten fresh and warm, or possibly at least reheated within a day or possibly two of baking. Stick them in the oven and crisp them up good, slather a little butter on them and eat 'em up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 25 | |
| Calories from Fat 17 | 68% |
| Total Fat 1.96g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 875mg | 36% |
| Potassium 30mg | 1% |
| Total Carbs 1.57g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.79g | 1% |
| Protein 0.5g | 1% |
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