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
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 -
Homemade Polish Bialys
Homemade Bialy's
Onion Topping
1 tsp olive oil
1 1/2 tsp poppy seeds
1/3 cup onion, minced
1/2 tsp kosher salt, coarse
Dough
2 cups warm water divided (110-115 F)
7 g active yeast
1 tsp sugar
2 1/4 tsp salt
1 3/4 cups bread flour
3 1/2 cups all purpose flour
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How it's made:Bialys
Making bialys at Kossar's on the Lower East Side, NYC
Bialys | Sponge Method
For the Bialys complete recipe and directions click on the link:
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Oh, to have a freshly baked Bialy warm from the oven is one of life's greatest joys. A mitzvah for your senses as you bite into this savory puffy disk that is delightfully crisp, soft, and chewy and gives way to the savory flavor of deeply caramelized onion and poppyseed filling that sits atop a thin crispy center layer.
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#bialy #onion #baking
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Bluebird by E's Jammy Jams (YouTube Create Audio Library)
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Forget Me Not by E's Jammy Jams (YouTube Create Audio Library)
Ersatz Bossa by John Deley and the 41 Players (YouTube Create Audio Library)
Onion Leek Bialys with Chef Gail Sokol
Who doesn't love bialys?! Popular in New York City, they're chewy bagel-like delicacies (though they aren't boiled) but instead of having a hole in the middle, Chef Gail fills their centers with fragrant onions and leeks -- PERFECT with a schmear of cream cheese, as the base of a sandwich, or just by themselves!
Here's the recipe:
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How to Make Sourdough Bilays | Hand Made Polish Bialy Recipe
Bialys are a traditional Polish bread. They kind of look like bagels, but instead of a hole you get a delicious filling. I also have a regular yeasted version in the Basic Dough playlist.
???? Get the recipe ➡️
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Principles of Baking
The Steps of Baking
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