Bialys
- 30m Prep Time
- 20m Cook Time
- 4h Ready In
Traditional Polish bread rolls with a depressed center filled with onion and poppy seeds. They have a chewy texture and are perfect for breakfast or as a snack.
Ingredients
- 500 g white bread flour
- 325 g water
- 8 g fresh yeast
- 8 g fine/table salt
- 1 onion finely minced
- 20 g dried breadcrumbs
- poppy seeds for sprinkling
- semolina for dusting
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.4 mg
- Iron: 3.46 mg
- Magnesium: 27.1 mg
- Phosphorus: 93.6 mg
- Potassium: 128 mg
- Zinc: 0.85 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 g white bread flour
- 325 g water
- 8 g fresh yeast
- 8 g fine/table salt
- 20 g dried breadcrumbs
Prepare
- 1 onion, finely minced
- poppy seeds, for sprinkling
- semolina, for dusting
Let's Cook
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Step 1.
In a large bowl, combine 500g white bread flour, 325g water, 8g fresh yeast, and 8g fine salt. Mix thoroughly until a stiff dough forms. Knead the dough until smooth; because it is very tight (dry/stiff), work in several short bursts, covering and resting the dough for about 10 minutes between each kneading session.
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Step 2.
After kneading, cover the dough and let it rise at room temperature for about 1½ hours. Then give it a single fold (gently deflate and fold the dough over itself), cover again, and let it rise for another 2½ hours.
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Step 3.
Divide the dough into 9 equal pieces (about 95g each). Shape each piece into a ball, then flatten into a disc about 1cm/½in thick. If the dough feels stiff during shaping, let it rest for a few minutes. Cover the discs and let them rise at room temperature for 30 minutes.
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Step 4.
While the discs rise, preheat the oven to 220°C/200°C fan/425°F/gas 7. If using a baking stone, place it in the oven to heat. Meanwhile, finely mince 1 onion and mix it with 20g dried breadcrumbs to make the topping.
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Step 5.
Place the risen discs on a baking sheet or a semolina-dusted peel. Using your thumb, press down very firmly in the center of each disc to create a deep dimple about 2.5cm/1in wide. Spoon a scant teaspoon of the onion-breadcrumb mixture into each dimple. Spray or brush the bialys with water, then sprinkle with poppy seeds.
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Step 6.
Slide the bialys onto the hot baking stone or place the baking sheet in the oven. Bake for 20 minutes, or until golden brown. Let them cool on a wire rack before serving.