Hi Reggie,
I have made bialys from Maggie Glezer's Artisan Baking Across
America. They formula is based on "Kossar's Bialys" and takes an
unusual approach to mixing the dough. Maggie uses a food processor
to overmix the dough with a long 3 to 4 minute mix to begin with then
3 or 4 more 1 minute mixes. The formula is on page 174 to 175 of her
book. If I remember correctly the resulting bialys were excellent,
but it is a long time since I made them. I have used other recipes,
but they weren't as good. I am reluctant to share a copyrighted
formula in a public forum.
Cheers,
Dave
Dave Glaze
Powell River, BC
Canada