How To make Bialys
2 c Warm (110 F.) water
1 pk Dry yeast
2 ts Sugar
2 1/2 ts Salt
1 1/4 c Gluten flour
3 1/2 c A/P flour, or as needed
TOPPING:
1 tb Veg. oil (or lard if prefer)
1 1/2 tb Poppy seeds, or to taste
1/3 c Finely minced onion
1/2 ts Salt
In lge. mixing bowl, combine 1/2 cup of the warm water, the yeast and sugar and let work til foamy. Mix remaining 1 1/2 c. warm water, salt, gluten flour, and A/P flour into the yeast mixture. Knead vigorously on a floured surface until smooth (dough will be soft). Form into ball and place in greased bowl andturn greased side up. Let rise, covered with plastic, until tripled in bulk, abt 90 min. Punch dough down, turn over, and let rise again til doubled. Punch down and roll into 2 cylinders. Cut each into 8 rounds, lay them flat, cover with a towel, an let rest. Meanwhile, prepare the topping by mixint oil, poppy seeds, onion and salt; set aside Pat dough into flattened rounds a little higher in the middle than at the edge, each abt. 3 1/2" in dia. Place on lightly floured board, cover with dry towel then damp one and let rise until half-proofed--abt. 30 min. Press bottom of shot glass or small jar abt 1" in dia. in center of each bialy to make deep indentation. Spread topping over the bialys. Let proof 15 min. more. 3/4 proof. Carefully transfer each bialy onto 2 lge. ungreased baking sheets. Bake on the upper and lower shelves of the oven for 6 to 7 min., then switch pans and turn front to back for even browning. Bake abt. 5 to 6 min more. Cool on racks. Store in plastic bags in 'fridge up to 2 days. Freeze for longer storage.
How To make Bialys's Videos
classic bialys - onion & poppy seed filled delights - recipe #32
I’d never heard of a bialys before seeing the “classic bialys” recipe on page 162 of Bread Illustrated. But, since it’s the next recipe in line for me to bake, I had to give it a try. I’m glad I did! America’s Test Kitchen calls them a “kissing cousin” to a bagel and I can see why. The dough is lean (meaning no added fat or dairy) which results in a nice chewy sort of roll that’s nonetheless tender. I’ll make these again. The recipe in the book yields 12 bialys. The ingredient amounts listed here yield 6.
Ingredients (yields 6 bialys)
Dough
2⅜ cups (11⅞ ounces or 337 grams) all purpose flour (I used King Arthur Flour in this video)
2 teaspoons (8 grams) kosher salt
1 teaspoon (about 3 grams) instant dry yeast
1 cup (8 ounces or 237 grams) water, room temperature
1½ teaspoons (7 grams) sugar
Filling
1½ teaspoons olive oil
1 medium yellow onion, chopped fine
½ teaspoon kosher salt
1½ teaspoons poppy seeds
Mix the first three ingredients in the bowl of a stand mixer. Mix the water and sugar. With the stand mixer on the lowest speed, add the liquid to the dry ingredients. Mix for 2 min, scraping down the bowl as needed. Knead on medium-low speed for 8 min. Rest dough in a covered bowl for 1-1½ hours. Meanwhile, combine the onion, salt and oil in a skillet & cook over medium heat for about 10 min until the onions are lightly golden brown. Cool, stir in the poppy seeds and set aside. Once the dough has doubled in size, turn out onto a lightly floured counter, divide into 6 equal pieces, form into balls, place on a silicone mat or floured parchment paper. Cover lightly with oiled plastic, let rest for 30 min. Press each ball into a 5” round disc. Oil and flour the base of either a measuring cup or drinking glass (approx. 3” diameter across the bottom) and press the center of each disc as thin as possible. Fill each approx. 1 tablespoon of the cooled onion/poppy seed mixture. Cover loosely with plastic and let rest for 15-20 min while heating an oven to 475F (245C). Bake on the center rack for 15-20 min until golden brown, rotating pan once halfway through. Cool for 15 min on a wire rack. Eat.
Equipment used:
Digital kitchen scale
Stand mixer with dough hook
1 pint (.5 L) jar with lid
Whisk
Silicone spatula
Silicone bowl scraper
Bowl for proofing
Silicone baking mat
Sheet pan
Wire rack
Chef’s knife
Cutting board
10” non-stick skillet
Check my playlist for this developing series of videos and watch me learn to bake! I’m using the book Bread Illustrated from America's Test Kitchen. There are at least 100 recipes in it and I'm on a mission to bake each of them, in order, and make videos of myself doing it. This is the 32nd one; you’ll find the complete recipe beginning on page 162. I’m not affiliated with ATK in any way & won’t receive a penny if you buy their book (or get it from the library!) I just like it and think baking every recipe in it is going to be a fantastic way to learn & master bread baking.
Find the book here:
**NOTE: I list most ingredient amounts three ways: by volume (cups, teaspoons, etc) and by weight in both Imperial (ounces, pounds, etc) and Metric (grams) units. Following the recommendation of America’s Test Kitchen (as well as that of nearly every cooking/baking resource I trust) I weigh ingredients whenever possible and I prefer the Metric system. I find it quicker, easier and less prone to error, especially when reducing or increasing ingredient amounts to bake less or more than the original recipe.**
The BIALY | Better than Bagels? Traditional Recipe
Today I will show you how to bake traditional BIALYS at home. Fantastic bagels filled with onions. This Recipe comes originally from Bialystok in Poland and is commonly popular in New York City. The perfect snack for breakfast.
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Ingredients
For the Filling:
1 Onion
1 Tablespoon bread crumbs
The dough
317g wheat flour
184g lukewarm water
6g salt
5g fresh yeast
#cutting_paprika #rezepte #bialy
NY Bialy.mov
Chef Mark Strausman demonstrates how to make a New York Bialy.
Visit Chef Mark at farmfoodcooking.com and the Farm Food Cooking YouTube Channel to learn techniques for cooking pasture raised beef.
Episode 1: The Hamburger -
Episode 2. The Steakhouse Steak -
What is a bialy? This Long Island company has been making them for 75 years
Do you know the difference between a bagel and a bialy?
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Making a Bialy with Seymour Mondshein
Seymour shares his process for baking Bialys
How To Make A Bialy #shorts
Baker Peter Endriss demonstrates how to make a New York bagel shop staple - the bialy.
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