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A classic Jewish-American roll, chewy and savory with a signature indented center filled with sweet, cooked onions and poppy seeds. A delightful alternative to a bagel, perfect for breakfast or a snack.
Make the Dough
First Rise
Prepare the Onion Filling
A classic Jewish-American roll, chewy and savory with a signature indented center filled with sweet, cooked onions and poppy seeds. A delightful alternative to a bagel, perfect for breakfast or a snack.
This jewish_american recipe takes 165 minutes to prepare and yields 12 servings. At 184.74 calories per serving with 6.35g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Divide and Rest the Dough
Preheat and Prepare for Baking
Shape and Fill the Bialys
Bake and Cool
Add 1-2 cloves of minced garlic to the onions during the last minute of cooking for extra flavor.
Use toasted sesame seeds or everything bagel seasoning in the filling instead of or in addition to poppy seeds.
Replace up to 1/3 of the bread flour with whole wheat flour for a nuttier flavor and denser texture. You may need to add a little extra water.
Sprinkle a small amount of grated Parmesan or Gruyère cheese over the onion filling before baking.
Made from bread flour, bialys are a good source of complex carbohydrates, which provide sustained energy for your body and brain.
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and may support heart health.
Each bialy contains approximately 180-190 calories, depending on the exact size and amount of filling.
Bialys are a source of carbohydrates for energy. They are relatively low in fat and sugar. Eaten in moderation as part of a balanced diet, they can be a satisfying choice. Using whole wheat flour can increase their fiber content.
The main differences are in preparation and texture. Bagels are boiled before being baked, which gives them a shiny, chewy crust. Bialys are only baked, resulting in a softer, matte crust. Also, a bagel has a hole all the way through, while a bialy has an indented center filled with onions and poppy seeds.
Yes. After the first rise, you can punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30-60 minutes before proceeding with dividing and shaping.
Bialys are best eaten fresh. If you have leftovers, store them in a paper bag at room temperature for up to 2 days. Avoid plastic bags, which can make them soggy. To refresh, toast them lightly before serving.
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