Bialy Recipe
Polish · Bread · 50 min total
A classic Polish onion poppy seed roll, softer than a bagel but with a similar chewy texture. This home recipe yields authentic bialys with a delicious onion-poppy filling.
30
min prep
min prep
20
min cook
min cook
8
servings
servings
210
kcal/serving
kcal/serving
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F)
- 1 teaspoon sugar
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 1 tablespoon poppy seeds
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- In a small bowl, dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
- In a large bowl, mix flour and 1 1/2 teaspoons salt. Add yeast mixture and vegetable oil; stir until dough forms. Knead on floured surface 8 minutes until smooth and elastic.
- Place dough in greased bowl, cover, let rise in warm place 1 hour until doubled.
- Meanwhile, make filling: sauté onion in olive oil over medium heat until soft and golden, about 8 minutes. Stir in poppy seeds and 1/4 teaspoon salt; cool.
- Punch dough down, divide into 8 pieces. Shape each into a ball, then flatten into a 4-inch round. Place on parchment-lined baking sheets, cover, let rise 20 minutes.
- Preheat oven to 400°F. Press center of each round with your thumb to create a well; fill each well with about 1 tablespoon onion mixture.
- Bake 15-20 minutes until golden brown. Transfer to wire rack to cool slightly. Serve warm or at room temperature.
Tips
- For best texture, use bread flour instead of all-purpose.
- Bialys are best eaten the same day; reheat in a toaster or oven.
- Store leftover bialys in an airtight container for up to 2 days.
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