Bialys with Onion Filling

1. 1
   prep · ~5 min

   Bloom the yeast.

   1.In a small bowl, combine 1.25 cups lukewarm water (110°F) with 1 tsp sugar.

   2.Sprinkle 1.5 tsp active dry yeast over the water and let stand until foamy, about 5 minutes.

   TIPWater hotter than 120°F will kill the yeast. Aim for warm bathwater temperature.
2. 2
   knead · ~10 min

   Mix and knead the dough.

   1.In the bowl of a stand mixer, combine 3.5 cups bread flour and 0.5 tsp salt.

   2.Pour in the yeast mixture and mix with the dough hook on low speed until a shaggy dough forms.

   3.Knead on medium speed until the dough is smooth and elastic, about 8 minutes.

   4.The dough should clear the sides of the bowl but still be slightly tacky to the touch.

   TIPIf kneading by hand, turn out onto a floured surface and knead for 10 minutes until smooth and springy.
3. 3
   rest · ~60 min

   First rise — let the dough double.

   Shape the dough into a ball. Place in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 1 hour.

   TIPA turned-off oven with the light on creates the perfect warm spot for rising.
4. 4
   saute · ~20 min

   Caramelize the onion filling.

   1.While the dough rises, heat 2 tsp oil in a skillet over medium heat.

   2.Add the finely diced onions and cook, stirring occasionally, until deeply golden and caramelized, about 15 to 20 minutes.

   3.Stir in the poppy seeds, a pinch of salt, and a pinch of black pepper. Remove from heat and let cool completely.

   TIPDon't rush the onions — low and slow brings out natural sweetness without burning.
5. 5
   prep · ~15 min

   Punch down and portion the dough.

   1.Punch down the risen dough and turn it out onto a lightly floured surface.

   2.Divide the dough into 8 equal pieces, about 3.5 oz each.

   3.Shape each piece into a tight ball and place on a parchment-lined baking sheet, spaced 3 inches apart.

   4.Cover with a towel and let rest for 15 minutes.

   TIPWeighing the dough balls ensures even baking.
6. 6
   prep · ~5 min

   Form the bialy wells.

   1.Using your fingertips, gently press and stretch the center of each dough ball to create a deep indent about 2 inches across.

   2.Leave a thick, puffy rim around the edge — do not puncture through the dough.

   3.Spoon about 1 tablespoon of the cooled onion-poppy seed mixture into each indent, spreading it evenly.

   TIPThe indent should be thin but intact. If you tear through, pinch the dough back together — the onion juices will leak out during baking.
7. 7
   rest · ~30 min

   Final proof.

   Cover the shaped bialys loosely with a kitchen towel and let rise for 30 minutes. They should puff up but not double. While they proof, preheat the oven to 450°F.

8. 8
   bake · ~15 min

   Bake until golden.

   Bake the bialys in the preheated 450°F oven for 12 to 15 minutes, rotating the pan halfway through, until the rims are puffed and golden brown and the onion filling is sizzling.

   TIPFor a chewier crust, spritz the oven walls with water from a spray bottle right after loading the bialys.
9. 9
   rest · ~10 min

   Cool slightly on a wire rack.

   Transfer the bialys to a wire rack and let cool for at least 10 minutes before serving.

   TIPBialys are best eaten the day they're baked. Split and toast any leftovers.

Cuisines we love