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Unless you're from New York City, you may not know about the bagel's first cousin. The bialy is a flat round of dough, with a slight depression in the center, topped with onions and poppy seeds and finished with a brisk bake in a hot oven.
Ingredients
| Qty. | Measurement | Description |
|---|---|---|
| 1 1/2 | cup | water, lukewarm |
| 2 | tablespoon | active dry yeast |
| 5 | teaspoon | granulated sugar |
| 1 | pound | white bread flour, preferably unbleached, plus more as needed |
| 1 | tablespoon | kosher salt, plus more for sprinkling |
| 2 | tablespoon | cornmeal, for sprinkling baking sheets |
| 1 | cup | onion, finely chopped |
| 1 1/2 | tablespoon | poppy seeds |
| 1 | tablespoon | canola oil |
| 1 | each | large egg |
| 2 | tablespoon | water |
Preparation Cook: 145 Min
- In a large bowl, whisk together lukewarm water, yeast and sugar until the yeast dissolves. Stir in one-fourth of the flour [1 cup in original recipe]. Stir in the salt and enough additional flour to make a soft dough [about 2-1/2 cups in original recipe].
- Turn the dough out onto a lightly floured surface and knead, gradually incorporating more flour as needed to prevent sticking, until the dough is smooth and elastic, 8 to 10 minutes. Cover the dough with a clean dish towel and let rise for 45 minutes.
- Meanwhile, line 2 baking sheets [per original recipe] with parchment paper, lightly sprinkle with cornmeal and set aside.
- Stir together onion, poppy seeds and oil in a small bowl and set aside. In another small bowl, whisk the egg and water together.
- When the dough has risen, punch it down and divide it into 12 equal pieces [per original recipe]; cover and let rest for 10 minutes. Roll or stretch each piece into a 4- to 5-inch oval and place on the prepared baking sheets.
- Brush each bialy with the egg-and-water mixture and sprinkle with a heaping Tbsp. of the onion-poppy-seed mixture and some salt. Cover with a floured dish towel and let rise until they appear puffy, 30 to 40 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Place the bialys in the oven, reduce the heat to 425 degrees F and bake for 20 to 25 minutes, or until golden brown.
Nutritional Analysis
| Number of Servings: 12 | |
|---|---|
| Per Serving | Amount |
| calories | 206 |
| protein | 7g |
| fat | 3g |
| carbohydrate | 38g |
| sodium | 540mg |
| cholesterol | 18mg |
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