Best 4 Bialys Recipes

ANA'S NY BIALYS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
• Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.
• Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.
• Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.
• Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.
• Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.
• Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.
• Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.
• Center oven rack and preheat oven to 425 degrees F (220 degrees C).
• Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.
• Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.

SOURDOUGH BIALYS

Steps:

• The instructions below are for baking bialys fresh in the morning with no refrigeration of the dough. Other schedules are fine too, of course. For example the dough can be mixed in the morning instead of at night, then pre-shaped into balls and refrigerated overnight to shape and bake the next morning. (Retarding the dough like that will make a more sour bialy.) The timing here works for a cool kitchen, 65-70F. If you're making this bread in much hotter ambient temperatures, you can use very cold water in the starter and dough mix; or you can use less starter. For example, halve the starter build components to total 130g ripe starter, and add that missing 65g flour and 65g water to the dough ingredients.
• The Morning Before Baking
• Feed 20g of sourdough starter with 120g flour and 120g water. Leave covered at room temperature to expand throughout the day. By evening it should be somewhere between doubled and tripled. If it's looking sluggish, put it somewhere warmer. My starter took 11 hours at around 70F.
• Making the Filling
• This can be done the night before or during the two-hour final proof the morning you bake.
• Onion Poppyseed Chop the onion and saute in olive oil. When translucent, remove from the heat, add the poppyseeds and a pinch of salt. Mix well and transfer to another container to cool. You may want to mince the cooked onions into smaller pieces after they're cooked.
• Date Goat Cheese Mince the dates (seedless) and mix with chopped rosemary and crumbled goat cheese. Cover and store until ready to use.
• The Night Before Baking
• Mix the ingredients for dough. Let the dough rest for about five minutes and then fold it a bit until it's smooth. Place it in a lightly oiled in a bowl, cover, and let it ferment overnight at temps of 65-70F.
• The Next Morning
• Lightly flour your countertop, scrape the dough out onto the counter, press out the air, and divide the dough 14 pieces (weighing approx 95-100g).
• Roll each piece into a ball and place them next to each other with about 1 inch between.
• Cover the dough balls with a damp tea towel or baking pan, and let rise for 1 1/2 - 2 hours. (Replenish the moisture on the towel if it dries out.)
• Line two baking sheets with parchment paper and lightly dust with rice flour or cornmeal.
• Using a bench knife, scoop up a proofed dough ball and gently stretch it outward into a disc with your fingers thinning out the center of the disc but leaving the edges thick and untouched. Place the shaped dough on the baking sheet, and repeat until all the dough balls are shaped.
• Spoon about a tablespoon of filling into the hollow of each bialy, then brush the exposed dough with water.
• Let the dough rest while you preheat your oven to 475F for about 20 minutes.
• Load the first baking sheet into the oven on the middle shelf.
• Bake the bialys for 10 minutes, followed by 2-3 minutes of broiling still at 475F to caramelize the filling. If 500F is your oven's only broil option, keep a close eye on the bialys.
• Place the baked bialys on a cooling rack and return the oven setting to bake.
• Brush the second baking sheet of bialys with water again, and load them into the oven, following the same instructions above.
• Storage
• Bialys can be kept wrapped at room temperature for 12-24 hours, and then they should be refrigerated. The staling effects of refrigeration are remedied by toasting, which is the ideal way to eat bialys anyway.

BIALYS

Steps:

• 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, bread flour, and all-purpose flour.
• Mix well and add salt.
• Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). You can add more water or flour to adjust the texture.
• 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.
• Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled.
• On a floured counter, punch dough down and roll into a cylinder shape.
• 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 a circle about 3 to 4 inches in diameter.
• Place bialys on lightly oiled baking sheets or baking stone, cover with plastic wrap, and let rise an additional 30 minutes or until puffy.
• 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 (or topping of your choice) in the hole of each bialy.
• Dust lightly with flour, cover with plastic wrap, and let rest 15 minutes.
• Preheat oven to 425°F
• Bake 10 to 15 minutes (If you have to use two pans or stones, switch them from top to bottom after 5 minutes).
• Bialys should be golden brown, but still soft.
• Cool on wire racks.
• Bialys are best eaten fresh (with cream cheese if you like) but will keep a day or two at room temperature, or much longer frozen.

BIALYS

Steps:

• Mix all dough ingredients in large bread bowl. Turn out and knead 10 minutes. Return to bowl, cover and let rise for 3 hours at room temperature. Punch down and let rise 1½ to 2 hours until doubled in volume. Make onion topping: Finely chop sweet onion; mix with salt and bread crumbs in a small bowl. Cover and let sit 4 hours. Form the bialys: Turn dough out onto work surface, forming a snake by turning the long edge in on itself to stretch the skin. Cut dough into short rounds of 3 ounces each. Tuck sides of each baby bialy under and stretch the tops into mounds. Arrange bialys on two floured wooden peels or lightly oiled cookie sheets, cover loosely with a cloth and let sit for 30 minutes. Top the bialys: Using your thumb or the bottom of a small glass, depress the middle only of each bialy until it is about 1/8 inch thick. Make sure before you continue that they 'slip'. Brush the top of each bialy with a thin coating of eggwhite wash. Scoop a teaspoon of onion mixture into the middle depression, smear some up the inner sides and sprinkle a little over the tops. Finish each bialy with ½ teaspoon of poppy seeds. Baking in a woodfired oven: Your fire should be at least 1½ hours old. Put a 3 inch thick log and a handful of kindling on the fire about 20 minutes before the bialys are ready, and push fire to the back. Brush the floor clean. Bake five bialys at a time in a semicircle around the coals. Turn bialys once after 4 minutes. They will bake in about 8 minutes total. Baking in a conventional oven: Place a pizza stone or quarry tiles on the center rack. Preheat oven to 400º for a half hour. Bake 5 bialys at a time, either directly on the stone or in the cookie sheet on the stone. The bialys will be ready in 10 to 12 minutes, depending on your oven. See original content and other recipes at www.woodfiredkitchen.com. Copyright © 2010 by Don Hogeland