Bialys

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.