Bialys Recipe

10
Ingredients

3h
Prep Time

30m
Cook Time

3h 30m
Ready In

Recipe: #14819

October 19, 2014

Categories: Breads, Eastern European, Jewish, Oven Bake, No Eggs Vegetarian, Yeast Rolls, Flour, more

recipe by:
dienia b

"We've seen shows on them and I want to try these one day."

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (75 g)
Calories 146
Total Fat - 1.5 g
Saturated Fat - 0.2 g
Cholesterol - 0 mg
Sodium - 466 mg
Total Carbohydrate - 28.9 g
Dietary Fiber - 1.9 g
Sugars - 0.9 g
Protein - 4.4 g
Calcium - 14 mg
Iron - 0.7 mg
Vitamin C - 0.4 mg
Thiamin - 0.3 mg

Step 1

In large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.

Step 2

Mix the water and flours into yeast mixture.

Step 3

Knead until smooth (dough will be soft). Use more flour as needed.

Step 4

Cover lightly and let set in warm place until tripled in size (about 1/1/2 hours).

Step 5

Punch dough down and let rise again until doubled.

Step 6

Punch dough down and roll into 2 cylinders.

Step 7

Cut each roll into 8 rounds.

Step 8

Lay flat, cover with a towel, and let rest.

Step 9

Prepare the topping mixture by mixing the oil, poppy seed, onion, and salt; set aside.

Step 10

Pat the dough into flattened round a little higher in the middle than at the outer edge (each should be about 3 1/2 inches in diameter); place on a lightly floured surface and cover with a dry towel then topped with a damp towel.

Step 11

Let rise until 1/2 in bulk half proofed (this will take 30 minutes -- don't let over raise).

Step 12

Press the bottom of shot glass about 1" in the center of each bialy to make a deep indentation. Spread the topping mixture over the bialys and let rise for 15 minutes more until 3/4 proofed, taking care not to let them over rise.