Bialys
By Cristin WalshPublished on January 27, 2022
Time
1½ hours, plus 1¾ hours rising
Yield
Makes 12 bialys
Ingredients
Dough
2 cups warm water (110 degrees)1 tablespoon sugar 2 teaspoons instant or rapid-rise yeast 4 ¾ cups (23¾ ounces/673 grams) all-purpose flour 2 tablespoons kosher saltFilling
3 tablespoons olive oil 3 onions, chopped fine1 teaspoon kosher salt 1 tablespoon poppy seedsBefore You Begin
If you substitute table salt for kosher, cut the salt amounts in half.
Instructions
- In bowl of stand mixer, combine warm water, sugar, and yeast and let sit until foamy, about 3 minutes. Add flour and salt to yeast mixture. Fit stand mixer with dough hook and knead on low speed until dough comes together, about 3 minutes.
- Turn out dough onto lightly floured counter and knead by hand until smooth, about 1 minute. Transfer dough to greased bowl and cover tightly with plastic wrap. Let dough rise at room temperature until almost doubled in size, about 1 hour.
- Line 2 rimmed baking sheets with parchment paper and lightly flour parchment. Gently press center of dough to deflate. Transfer dough to lightly floured counter and divide into 12 equal pieces. Form each piece into rough ball by pulling dough edges underneath so top is smooth. Arrange 6 balls on each prepared sheet and cover loosely with plastic. Let dough rise at room temperature for 30 minutes.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and salt and cook until golden brown, about 10 minutes. Off heat, stir in poppy seeds.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. On lightly floured counter, use your hands to gently press each dough ball into 5-inch round. Return to sheets and cover loosely with plastic. Let dough rise at room temperature until puffy, 15 to 20 minutes.
- Grease and flour bottom of round 1-cup dry measuring cup (or 3-inch-diameter drinking glass). Press cup firmly into center of each dough round until cup touches sheet to make indentation for filling. (Reflour cup as needed to prevent sticking.)
- Divide filling evenly among bialys (about 1 heaping tablespoon each) and smooth with back of spoon. Bake until spotty golden brown, 15 to 20 minutes, rotating and switching sheets halfway through baking. Transfer bialys to wire rack and let cool for 10 minutes. Serve.
for the dough
for the filling
Time
1½ hours, plus 1¾ hours risingYield
Makes 12 bialysIngredients
Dough
2 cups warm water (110 degrees)
1 tablespoon sugar
2 teaspoons instant or rapid-rise yeast
4 ¾ cups (23¾ ounces/673 grams) all-purpose flour
2 tablespoons kosher salt
Filling
3 tablespoons olive oil
3 onions, chopped fine
1 teaspoon kosher salt
1 tablespoon poppy seeds
Test Kitchen Techniques
Ingredients
Dough
2 cups warm water (110 degrees)
1 tablespoon sugar
2 teaspoons instant or rapid-rise yeast
4 ¾ cups (23¾ ounces/673 grams) all-purpose flour
2 tablespoons kosher salt
Filling
3 tablespoons olive oil
3 onions, chopped fine
1 teaspoon kosher salt
1 tablespoon poppy seeds
Test Kitchen Techniques
Ingredients
Dough
2 cups warm water (110 degrees)
1 tablespoon sugar
2 teaspoons instant or rapid-rise yeast
4 ¾ cups (23¾ ounces/673 grams) all-purpose flour
2 tablespoons kosher salt
Filling
3 tablespoons olive oil
3 onions, chopped fine
1 teaspoon kosher salt
1 tablespoon poppy seeds
Test Kitchen Techniques
Why This Recipe Works
A New York City classic, these savory yeasted rolls (a distant cousin to the bagel) are filled with a mixture of softened onions and poppy seeds. Allowing the dough to rise and rest three times (once after mixing, once after forming into balls, and a third time after shaping) made for more tender dough, with a pleasantly chewy texture. Adding 1 tablespoon of sugar to the dough helped balance the saltiness of the golden-brown exterior of the bialys.
Before You Begin
If you substitute table salt for kosher, cut the salt amounts in half.
Instructions
- In bowl of stand mixer, combine warm water, sugar, and yeast and let sit until foamy, about 3 minutes. Add flour and salt to yeast mixture. Fit stand mixer with dough hook and knead on low speed until dough comes together, about 3 minutes.
- Turn out dough onto lightly floured counter and knead by hand until smooth, about 1 minute. Transfer dough to greased bowl and cover tightly with plastic wrap. Let dough rise at room temperature until almost doubled in size, about 1 hour.
- Line 2 rimmed baking sheets with parchment paper and lightly flour parchment. Gently press center of dough to deflate. Transfer dough to lightly floured counter and divide into 12 equal pieces. Form each piece into rough ball by pulling dough edges underneath so top is smooth. Arrange 6 balls on each prepared sheet and cover loosely with plastic. Let dough rise at room temperature for 30 minutes.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions and salt and cook until golden brown, about 10 minutes. Off heat, stir in poppy seeds.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. On lightly floured counter, use your hands to gently press each dough ball into 5-inch round. Return to sheets and cover loosely with plastic. Let dough rise at room temperature until puffy, 15 to 20 minutes.
- Grease and flour bottom of round 1-cup dry measuring cup (or 3-inch-diameter drinking glass). Press cup firmly into center of each dough round until cup touches sheet to make indentation for filling. (Reflour cup as needed to prevent sticking.)
- Divide filling evenly among bialys (about 1 heaping tablespoon each) and smooth with back of spoon. Bake until spotty golden brown, 15 to 20 minutes, rotating and switching sheets halfway through baking. Transfer bialys to wire rack and let cool for 10 minutes. Serve.
for the dough
for the filling
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