ANA'S NY BIALYS
Growing up in NYC, my family adored bagels and bialys. Once you have them in NYC, they just aren't the same anywhere else. While just about everyone knows what a bagel is, most have never heard of a bialy. I've always described them as a cross between an onion bagel and an English muffin. They aren't chewy like bagels but they have the nooks and crannies of an English muffin. My children, who dislike onions, love bialys even though the tops are loaded with them - go figure. How to eat a bialy? Toasted with butter or cream cheese. Toast and use for just about any sandwich or burger.
Provided by Gomer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 4h12m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 23.4 g, Fat 1.3 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 362.1 mg, Sugar 0.9 g
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[email protected]These bialys were a bit too dense for my taste, but the flavor was good. I think I might try using a different type of flour next time.
Nicholine Prince
[email protected]These bialys were a great way to use up some leftover mashed potatoes. They were quick and easy to make, and they were a hit with my family.
Robert Reddit
[email protected]These bialys were so easy to make and they turned out so delicious! I will definitely be making them again and again.
HAMDAN Khan
[email protected]I'm not sure what went wrong, but my bialys turned out really dry. I think I might have overproofed the dough.
Awais Khokar
[email protected]These bialys were a bit too sweet for my taste, but they were still good.
Amara Amakom
[email protected]I've never had a bialy before, but these were delicious! I'll definitely be making them again.
Qismt Ali
[email protected]These bialys were perfect! I followed the recipe exactly and they turned out beautifully.
teboho moloi
[email protected]I'm not a huge fan of bialys, but these were actually pretty good. The dough was light and fluffy, and the filling was creamy and tangy.
Sadaqat Khan
[email protected]These bialys were amazing! I used a sourdough starter instead of commercial yeast and they turned out so flavorful.
Kwenzekile Godwin
[email protected]I followed the recipe exactly, but my bialys didn't turn out as expected. The dough was too dry and the filling was too runny.
Rocky Alfa321
[email protected]These bialys were a bit too dense for my taste, but the flavor was good.
ALic
[email protected]These bialys were absolutely delicious. The dough was perfectly chewy and the filling was creamy and tangy. I will definitely be making these again.
Cell Dough
[email protected]I've never made bialys before, but this recipe was so easy to follow. They turned out great!
Daniel Tsehlani
[email protected]These bialys were a hit at my brunch party! They were so easy to make and turned out perfectly. The dough was light and fluffy, and the filling was creamy and flavorful.