Bialys can be eaten at any meal and with any filling. Needless to say, they are great with cream cheese and lox! If you are eating in your sukkah this week, carry a tray of bialys out, and you will see them disappear in a flash!
Yields 9 bialys (1/2 the original recipe)
1 cup warm water
1 1/2 packages active dry yeast
3-3 1/2 bread flour
2 teaspoons sugar
1 1/2 teaspoon kosher salt
Rye flour for dusting
Oil for greasing bowl
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon poppy or black sesame seeds, optional
1/2 teaspoon salt
Sauté onions until transparent. Add garlic, seeds and salt.
In a large bowl, sprinkle yeast over warm water. Allow to proof. that is bubble, which shows the yeast is active. Add sugar, flour and salt. Mix thoroughly until dough forms up and comes away from the bowl’s sides.
Shape dough into a ball and place in an oiled bowl and turn to coat with oil. Cover and allow to rise for 30 minutes. After it has risen, press out air with fingers and allow to rise a second time for another 20-30 minutes.
Punch down dough, divide into thirds, roll out under your palms into ropes and cut each rope into 3 equal pieces. Roll each into balls. Cover and allow dough to rest for 10 minutes.
4. Roll out each ball into a 3 1/2” circle .Evenly space the circles on a baking sheet sprinkled with rye flour.
5. Cover and allow to rise until puffy. Make an indentation in the center of each circle with two fingers, leaving a 1” rim. Place 1 teaspoon, or more to taste, of the onion mixture into the indentation. Dust with rye flour. Preheat oven to 450. Cover with cloth and allow to puff up.
6. Bake without steam in preheated oven for 15 to 20 minutes. Freezes well.
Sugar free: Use 1 teaspoon Stevia in dough.
Allium Free: Sauté minced fennel in place of onion and garlic.
Bialy Flat: In Step 3, roll out the entire dough and spread the onion topping over the top. Continue with recipe. Bake. Cut into squares to serve.