BIALYS
A Bialy is a little Polish yeast bread, similar to a bagel without a hole. The indentation in the center is traditionally filed with sauteed onion or garlic, though there's certainly no reason not to experiment.
Provided by EmmyDuckie
Categories Yeast Breads
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320.5, Fat 2.3, SaturatedFat 1, Cholesterol 3.8, Sodium 667.6, Carbohydrate 64.7, Fiber 2.4, Sugar 1.6, Protein 8.8
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Daven Aaaa
[email protected]These were okay, but I've had better. The dough was a bit too dense for my taste.
Amanda King
[email protected]I've tried this recipe a few times and it always turns out great. The bialys are light and fluffy, with a crispy exterior. The filling is creamy and flavorful. I highly recommend this recipe!
NAMBOOZE JOANITA
[email protected]These bialys were delicious! I made them for a party and they were a huge hit. Everyone loved them.
Gonza Ssemma
[email protected]These were a bit too sweet for my taste, but otherwise they were good.
Amraiz Hussain
[email protected]I love this recipe! The bialys are always a hit with my family and friends. They're so easy to make and they always turn out perfectly.
Masum 3150
[email protected]These bialys were amazing! The dough was so soft and fluffy, and the filling was creamy and flavorful. I will definitely be making these again and again.
Princess Faith
[email protected]Not bad, but not great. I've had better.
Deepak Batala
[email protected]The bialys were a bit dry, but the flavor was good. I think I'll try adding a little more oil or butter to the dough next time.
Top Collection
[email protected]These were delicious! I made them for breakfast and they were a huge hit.
Caleb Vaughan
[email protected]Easy to follow recipe and the bialys turned out fantastic!
Ohemaa Stylish
[email protected]I've been looking for a good bialy recipe for a while, and this one is definitely a keeper. The bialys were delicious and looked just like the ones I used to get at the bakery. Will definitely make again!
Iced Tea
[email protected]These bialys were a hit! They were easy to make and turned out perfectly. The dough was light and fluffy, and the filling was creamy and flavorful. I will definitely be making these again.