Homemade Bialys
These bialys offer a simpler alternative to bagels, perfect with various toppings like cream cheese, lox, or butter.
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Instructions
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Preheat oven to 450°F.
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In a stand mixer bowl, combine warm water, yeast, and sugar; let sit for 10 minutes until foamy.
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Add bread flour and kosher salt; mix with a dough hook for 1 minute until combined, then knead on medium for 8 minutes until smooth and elastic.
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Transfer dough to a lightly oiled bowl, turn to coat, cover, and let rise at room temperature for 1.5 hours until doubled.
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Heat olive oil in a large skillet over medium-high heat; cook onions, stirring occasionally, for 15 minutes until caramelized.
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Remove onions from heat, stir in 2 teaspoons poppy seeds, coarse salt, and black pepper; set aside to cool.
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Punch down the dough, cover, and let rise again for 1 hour until doubled.
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Transfer dough to a work surface and divide into 12 equal balls.
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Place 6 balls on each of 2 parchment-lined baking sheets, cover, and let puff for 30 minutes.
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Uncover balls and press the center of each to create a thin, flat middle with a thick outer edge.
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Fill each dough round's center with about 1 teaspoon of the onion-poppy seed mixture.
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Working with one baking sheet, spray the bialys with water until coated, then sprinkle edges with additional poppy seeds and coarse salt.
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Bake for about 15 minutes until lightly browned but still soft. Repeat with the second baking sheet.