Bialys
30m prep 12m cook 1h ready
8 bialys A cousin of the bagel, a bialy is a chewy, flat roll with a depression in its center filled with a mixture of onions and poppy seeds. Originally from Bialystok, Poland, these exceptional little breads are difficult to find in the United States outside New York City.
Ingredients
- 1 Bagels through the resting period (opens in new tab)
- 1 tablespoon vegetable oil
- 1 medium onion, very finely chopped
- 1 tablespoon poppy seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 Bagels through the resting period
- 1 tablespoon vegetable oil
- 1 medium onion, very finely chopped
- 1 tablespoon poppy seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Let's Cook
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Step 1.
Prepare the dough for: Bagels through the resting period
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Step 2.
Divide the dough into 8 equal pieces and roll each piece into a ball. Place on an oiled baking sheet, cover loosely with plastic wrap, and let rise until puffy, about 1 hour.
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Step 3.
Meanwhile, heat in a medium skillet over medium heat: 1 tablespoon vegetable oil
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Step 4.
Add and cook, stirring, until very soft and just starting to brown: 1 medium onion, very finely chopped
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Step 5.
Remove from the heat and stir in: 1 tablespoon poppy seeds; ¼ teaspoon salt; ¼ teaspoon black pepper
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Step 6.
Preheat the oven to 450°F.
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Step 7.
When the dough is ready, stretch each piece of dough into a roughly 6-inch round. Use your fingers to press the dough thinner in the center than at the edges. Place the bialys on 2 greased baking sheets. Spoon about 1 teaspoon of the onion filling onto the center of each bialy, where the dough is thinner, and spread out the filling so it covers the thinner part of the dough. Bake until the bialys are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.
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