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Homemade Bialys with Poppy Seeds and Caramelized Onion Spread Recipe

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4.2 from 1 review

Bialys are a traditional Jewish bread roll characterized by a chewy crust, a soft interior, and a savory poppy seed and onion filling. This recipe guides you through a slow, cold-rise fermentation process, followed by shaping and baking these delightful savory rolls to perfection. Perfect for breakfast or as a flavorful snack, these bialys offer a delicious alternative to bagels.

  • Total Time: Approx. 5 hours to 5 hours 30 minutes including rising and baking
  • Yield: 18 servings (bialys)

Ingredients

Dough Ingredients

  • 5-6 cups bread flour
  • 3 cups cold water
  • 2 tablespoons kosher salt
  • 1 package active dry yeast

Filling Ingredients

  • 1 large sweet onion, finely chopped
  • 2 tablespoons coarse toasted bread crumbs (panko recommended)
  • 3 tablespoons fresh poppy seeds

Instructions

  1. Activate yeast: Dissolve the package of active dry yeast into 1/2 cup of cold water. Once fully dissolved, stir in the remaining cold water (2 1/2 cups) to make the yeast mixture.
  2. Mix dough: In a stand mixer bowl, combine 5 cups of bread flour and kosher salt. Using the dough hook, gradually mix in the cold yeast water. Add more flour gradually as necessary if the dough feels too sticky, or add a little more water if too stiff. Mix on medium speed until the dough just holds together but remains sticky.
  3. First rise: Gather dough into a ball and place in a large, clean, ungreased glass or ceramic bowl. Cover loosely with a clean towel and keep in a warm, draft-free area to rise for 3 to 3 1/2 hours, or until doubled in volume. Check readiness by pressing with your finger – dough should spring back.
  4. Knead dough: Using either the stand mixer dough hook or by hand, knead the dough for a total of about 15-20 minutes (10 minutes with hook, then 5-10 minutes by hand) until smooth and elastic. Add flour as needed during kneading.
  5. Second rise: Shape the dough back into a ball, place it into the mixing bowl, cover loosely, and allow it to rise again for approximately 1 1/2 hours until it has risen and springs back upon pressing.
  6. Prepare filling: In a small bowl, mix the finely chopped sweet onions with 1 tablespoon of coarse toasted bread crumbs. Cover loosely and allow to thicken for about 3 hours until it has a loose wet sand texture. Add more breadcrumbs as needed if too liquid.
  7. Divide dough: Punch down the dough and divide it into approximately 4 equal portions. Roll each portion into ropes about 2 inches in diameter. Cut each rope into 3 or 4 pieces depending on desired bialy size (aiming for about 3 oz each). Roll pieces gently into balls with lightly floured hands.
  8. Rest dough balls: Place the dough balls on a surface and cover with a towel. Let them rest for 45 minutes.
  9. Preheat oven and baking surface: Place one rack in the lower third and one rack in the upper third of the oven. Place a pizza stone or heavy baking sheet inside and preheat oven to 450°F (230°C).
  10. Shape bialys: Working with floured hands, create a depression in the center of each dough ball about 1 1/2 inches in diameter, leaving a rim around the edges. Use your fingers or a small jelly glass to flatten and twist the center dough to spread it evenly. Shape rims as desired.
  11. Add filling and toppings: Mix most of the poppy seeds into the onion filling. Place about a teaspoonful of this mixture into each bialy’s center. Brush the tops lightly with water and sprinkle with additional poppy seeds.
  12. Bake: Place the bialys about 1 inch apart on parchment paper on the preheated baking surface. Bake for 15-20 minutes until golden brown and the internal temperature reaches 190°F. If bottoms brown too fast, start baking on the lower rack and after 10 minutes move the baking sheet to the upper rack to prevent burning of onions and over-crisping.

Notes

  • Using cold water for the dough allows a slow rise which develops better flavor and texture.
  • Poppy seeds can go rancid quickly; make sure they smell fresh before using.
  • If desired, you can refrigerate the dough overnight after the first mix and let it come to room temperature before continuing.
  • A pale bialy with a light golden hue is preferred to avoid overcooked crust and filling.
  • Using a pizza stone or heavy baking sheet helps achieve a crisp bottom crust.
  • The dough may require slight adjustments in flour or water during mixing and kneading; err towards sticking dough for better texture.
  • Author: Monica
  • Prep Time: 25 mins (active) plus 4-5 hours (rising and resting total)
  • Cook Time: 15-20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://monicarecipes.com/homemade-bialys-with-poppy-seeds-and-caramelized-onion-spread-recipe/