Bialys

8
Servings
30m
Prep Time
12m
Cook Time
42m
Ready In


"This is a recipe from King Arthur Flour site."

Original recipe yields 8 servings
OK
  • FOR DOUGH
  • FOR FILLING

Nutritional

  • Serving Size: 1 (121.5 g)
  • Calories 218.1
  • Total Fat - 3.9 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 478.3 mg
  • Total Carbohydrate - 39.9 g
  • Dietary Fiber - 2 g
  • Sugars - 2.1 g
  • Protein - 5.3 g
  • Calcium - 18 mg
  • Iron - 0.7 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.1 mg

Step 1

Place the dough ingredients in a bowl, and mix and knead — by hand, mixer, or bread machine — for about 7 minutes, till you've made a smooth, fairly stiff dough.

Step 2

Place the dough in a lightly greased bowl or other rising container, cover it, and allow it to rise for about 90 minutes, till it's just about doubled in bulk.

Step 3

While the dough is rising, make the filling. Fry the diced onion in the oil over high heat; it'll brown very quickly, so stir often. Fry till it's a dark golden brown, with even darker charred bits. Sprinkle with the salt, stir to combine, and remove from the heat. Transfer to a small bowl to cool.

Step 4

Preheat the oven to 450°F.

Step 5

Gently deflate the dough, and divide it into 8 pieces. Shape four of the pieces into 4" to 5" circles, each with a small rim. (Keep the remaining pieces of dough covered.)

Step 6

Place the shaped circles on a parchment-lined or lightly greased baking sheet.

Step 7

Use a sharp knife or pair of scissors to snip a 1" hole in the bottom of each bialy.

Step 8

Evenly spread the filling into the center of each bialy, the part defined by the rimmed edge.

Step 9

Top the bialys with a sheet of parchment or aluminum foil; then with another baking sheet. You want to weigh them down.

Step 10

Bake the bialys for 4 minutes. Remove them from the oven, and remove the baking sheet and parchment or foil.

Step 11

Return the bialys to the oven, and bake for an additional 7 minutes, till they're a dappled golden brown.

Step 12

Remove from the oven, and cool on a rack. Repeat with the remaining dough.

Tips & Variations


No special items needed.

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