Bialys
Quick answer
- Total time
- 860 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 12
About this dish
The center is pressed into a thin well rather than punched through like a bagel, and a spoonful of cooked onion goes into it.
Read more
Bialys are never boiled, which leaves a thick, chewy rim around a thin middle. A very small amount of yeast and a 12-hour cold rise mean starting the day before. Raw onion would leak water, and a center that is not stretched thin puffs up in the oven and erases the well. Day-old bialys revive when split and toasted.
Ingredients
Instructions
- 1
Mix flour, dough salt, yeast and onion powder with water for 2 minutes.
Cover and rest 20 minutes, then knead 8 minutes by mixer or about 12 by hand until smooth.
- 2
Place in a bowl lightly coated with some of the tray oil, cover and refrigerate 12 hours.
- 3
The next day, divide into 6 balls and place on a tray lightly coated with the remaining oil.
Cover and rise at room temperature about 60 minutes until puffy.
- 4
Meanwhile finely mince onion and mix with poppy seeds, filling salt and pepper.
Cook in olive oil over medium-low for 8-10 minutes until dry and lightly golden; cool 10 minutes.
- 5
Preheat to 245°C.
Dust two trays with cornmeal. Stretch each ball to 15 cm across with a wide, thin center that remains intact. Place 3 per tray and spread about a teaspoon of onion filling thinly in each depression.
- 6
Bake one tray at a time for 8-10 minutes until the rims are light golden.
Cool on a rack 10 minutes before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Bialys
King Arthur Baking · Checked: 2026-09-26
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