Reggie was looking for an onion bialy recipe. Mine has been printed
in Linda Stradley's book "I'll Have What They're Having". I grew up
in Brooklyn, NY and these are very close to the that were baked
locally when I was a kid. There is a lot of rising time involved so
read it through and plan accordingly.
My Brooklyn Bialys
Onion Topping (recipe below)
2 cups warm water (110 to 115 F), divided
1 package active dry yeast
2 teaspoons sugar
2 1/4 teaspoons salt
1 3/4 cups bread flour
3 1/2 cups all-purpose flour
Cover two baking sheets with parchment paper and sprinkle lightly
with cornmeal. Prepare Onion Topping; set aside.
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand
10 minutes or until foamy. Add remaining 1 1/2 cups water, salt,
bread flour, and all-purpose flour. Knead by hand or with dough hook
of mixer for 8 minutes until smooth (the dough will be soft). If you
think the dough is too moist - add flour, a tablespoon at a time. If
the dough is looking dry and gnarly - add warm water, a tablespoon at a time.
Form dough into a ball and place in a lightly oiled bowl, turning to
oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or
until tripled in bulk. Punch dough down in bowl, turn it over, cover
with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
On a floured board or counter, punch dough down and roll into a
cylinder shape. With a sharp knife, cut cylinder into 8 rounds. Lay
dough rounds flat on a lightly floured board, cover with a towel, and
let them rest 10 minutes. Gently pat each dough round into circles (a
little higher in the middle than at the edge), each about 3 to 4
inches in diameter. Place bialys on prepared baking sheets, cover
with plastic wrap, and let rise an additional 30 minutes or until
increased by about half in bulk (don't let them over-rise).
Make an indention in the center of each bialy with two fingers of
each hand, pressing from the center outward, leaving a 1-inch rim.
Place approximately 1 teaspoon of Onion Topping in the hole of each
bialy. Dust lightly with flour, cover with plastic wrap, and let rise
Preheat oven to 425 degrees F. Bake on upper and lower shelves of the
oven for 6 to 7 minutes, then switch pans and reverse positions of
pans (front to back), and bake another 5 to 6 minutes until bialys
are lightly browned. NOTE: These are soft rolls, and it is important
not to bake them too long or they will be very dry. Remove from oven
and let cool on wire racks.
After cooling, immediately place in a plastic bag (this will allow
the exterior to soften slightly). NOTE: These rolls are best eaten
fresh, preferably lightly toasted and smeared with cream cheese. For
longer storage, keep in the freezer.
Makes 8 bialys.
1 tablespoon vegetable or olive oil
1 1/2 teaspoons poppy seeds
1/3 cup minced onion
1/2 teaspoon coarse kosher salt
In a small bowl, combine vegetable or olive oil, poppy seeds, onions,
and salt; set aside.
Bonni Bakes in the Village of the Arts
930 12th Street West Bradenton, FL 34205
LUNCH Tues-Sat 11-2 941.746.6647
Our ethnic cuisines & menus change weekly
Details at bonnibakes.blogspot.com