Onion-Poppy Seed Bialys

Brought to the US by Polish Jewish immigrants in the 1800s, the bialy is now a Northeastern Jewish bakery staple most often compared to bagels. But unlike the bagel, bialys are round with an indent, not rings, and baked without boiling. We kept things classic with a seasoned Caramelized Onion Filling surrounded by pillowy-soft dough sprinkled with sesame and poppy seeds in these Onion-Poppy Seed Bialys. Though these beauties are delicious slathered with butter or cream cheese, they’re an absolute treat served fresh from the oven, too.

Onion-Poppy Seed Bialys
Makes 12 bialys
  • 6 cups (762 grams) bread flour, divided
  • 1¼ teaspoons (3 grams) instant yeast*, divided
  • 1 cup (240 grams) water, room temperature (70°F/21°C to 75°F/24°C)
  • 5 teaspoons (15 grams) kosher salt
  • 1 cup (240 grams) warm water (120°F/49°C to 130°F/54°C)
  • 1 teaspoon (3 grams) black sesame seeds
  • 1 teaspoon (3 grams) sesame seeds
  • 1 teaspoon (3 grams) poppy seeds
  • 1 teaspoon (3 grams) flaked sea salt
  • Caramelized Onion Filling (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  1. In a medium bowl, whisk together 2 cups (254 grams) flour and ¼ teaspoon yeast. Add 1 cup (240 grams) room temperature water; stir and fold until well combined. (Mixture will start out very thick but will loosen as it sits.) Cover with plastic wrap, and let stand at room temperature for 8 to 12 hours.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat kosher salt, remaining 4 cups (508 grams) flour, and remaining 1 teaspoon (3 grams) yeast at low speed until combined. Add flour-yeast mixture and 1 cup (240 grams) warm water; carefully pulse mixer between lowest speed and “off” setting until mixture is just combined. Beat at low speed until a rough, sticky dough forms, 1 to 2 minutes, stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, tacky dough forms and cleans sides of bowl, 10 to 12 minutes. (Dough should pass the windowpane test; see Note.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  5. Line 2 baking sheets with parchment paper.
  6. Punch dough down; cover and let stand for 10 minutes. On a clean surface, divide dough into 12 portions (about 100 grams each). Gently shape each portion into a ball; cover and let stand for 15 minutes. Press each ball into a 4-inch-wide round; place 1½ to 2 inches apart on prepared pans, reshaping rounds as needed. Using your fingers, press a 2-inch-wide well in center of each round until bottom of well is completely flattened. Cover with greased sheets of plastic wrap; let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 40 minutes.
  7. Preheat oven to 425°F (220°C).
  8. In a small bowl, combine all seeds and sea salt.
  9. Using your fingers, press and reshape wells again. Using the tines of a fork, dock bottom and sides of wells 5 to 6 times; fill each well with 1 tablespoon (20 grams) Caramelized Onion Filling, spreading into an even layer. Brush exposed dough edges with egg, and sprinkle with seed mixture.
  10. Bake until lightly golden, 12 to 15 minutes, loosely covering with foil during final 2 to 3 minutes of baking to prevent excess browning. Let cool on pan for 15 minutes; serve warm.
*We used Platinum® Yeast from Red Star®.

Note: To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

PRO TIP: If needed, use a measuring cup to check how much your onions have reduced in volume.


Caramelized Onion Filling
Makes about 1½ cups
  • 2 tablespoons (28 grams) unsalted butter
  • 4 cups (620 grams) ¼-inch-chopped sweet onion
  • ¼ cup (60 grams) dry sherry
  • 1 teaspoon (3 grams) poppy seeds
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1 gram) granulated sugar
  • ¼ teaspoon ground black pepper
  1. In a large nonstick skillet, heat butter over medium-high until melted and bubbling. Add onions, and reduce heat to medium; cook, stirring occasionally, until softened, 8 to 10 minutes. Add sherry and all remaining ingredients; cook, stirring occasionally, until onions are lightly golden and have cooked down to about one-fourth of their original volume, 25 to 30 minutes, adjusting heat as needed. (See PRO TIP.) Let cool completely before using.


The post Onion-Poppy Seed Bialys appeared first on Bake from Scratch.

Source link