If you’re craving something fresh out of the oven, this simple onion and poppyseed bialys recipe is just the ticket. With a light, chewy texture and a savory onion topping, these tasty rounds are a delightful twist on traditional bagels.
This recipe addresses challenges like tough texture and blandness commonly found in homemade bialys, providing clear steps for beginners to follow.
When I first attempted to make bialys, I ran into a bit of trouble with the dough sticking and my filling getting unevenly cooked. But don’t worry, there’s no need to struggle! This recipe helps you avoid those common mistakes, ensuring you get a wonderfully baked treat every time.
What makes this recipe a winner? Not only is it quick, requiring about 2 hours from start to finish, but it’s also straightforward. Each bialy emerges from the oven with a crispy exterior and a soft, flavorful center, ideal for breakfast or a snack.
If you want to try something similar, I highly recommend my Onion Bagels for another delicious twist on a classic baked good.
Table of contents
Why You Will Love This Recipe
- Flavorful Filling The onion filling delivers a sweet and savory profile, enhanced by garlic and seasoned to perfection. This makes each bialy a satisfying snack or breakfast choice that feels rustic yet refined.
- Comforting Texture The exterior of the bialys is slightly crisp while the inside remains soft and chewy. This contrast creates a comforting experience that’s hard to resist and perfect for any time of day.
- Ideal for Making Ahead These bialys are a great option for meal prep, as you can prepare the dough in advance and freeze the shaped bialys. You can bake them fresh whenever you’re ready for a warm treat.
- Traditional Charm With roots in Eastern European cuisine, bialys evoke a sense of tradition and warmth. Enjoying them can feel like taking a bite into history, connecting you with generations of bakers before you.
Homemade Bialys with Onion Recipes
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 bialys 1x
- Category: Baking
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Quick and easy onion and poppyseed bialys recipe perfect for beginners. Delicious and satisfying baked treats!
Ingredients
- 500 g (4 cups) all-purpose flour, preferably with good protein content
- 10 g (2 tsp) kosher salt
- 7 g (2¼ tsp) instant yeast
- 316 g (about 1⅓ cups) warm water (not hot)
- 80 g (½ cup) yellow onion, minced
- 2 tsp olive oil
- 2 tsp poppy seeds
- 2 g (½ tsp) garlic powder, optional, for dough
- ⅛ tsp black pepper, for filling
- ¾ tsp garlic powder or 1 clove garlic, minced, for filling
- 10 g (2 tsp) kosher salt, divided (use part for filling)
Instructions
- Step 1: In the bowl of your stand mixer, combine the all-purpose flour, kosher salt, garlic powder (if using), and instant yeast. Mix until the dry ingredients are evenly distributed before adding water.
- Step 2: Add the warm water gradually and knead the mixture on low-medium speed for approximately 5 minutes until you achieve a smooth, elastic dough that is slightly tacky to the touch. If the dough feels too sticky, gradually add up to 20 grams (about 2 tbsp) of flour while kneading until the dough texture is smooth and elastic.
- Step 3: Cover the bowl with a clean towel or plastic wrap and place it in a warm spot. Let the dough rise for about 1 hour, or until it has doubled in size and appears airy. If dough rises slowly, move it to a warmer location or inside an oven with the light on for 30 minutes.
- Step 4: In a small skillet over medium heat, warm the olive oil until shimmering. Add the minced onions, 1 tsp kosher salt, black pepper, and garlic powder or minced garlic. Stir frequently to prevent browning and cook until the onions are translucent, approximately 5 minutes. Reduce heat if onions begin to burn. Remove from heat and set aside.
- Step 5: After the dough has doubled in size, turn it out onto a lightly floured surface. Using a kitchen scale, divide the dough into 8 equal pieces, each weighing approximately 60 grams (2 oz). Shape each piece into a smooth ball by folding the dough under to create tight seams on the underside.
- Step 6: Flatten each ball slightly and create a shallow well or depression in the center for the onion filling. Fill each indentation generously with the cooked onion mixture and sprinkle poppy seeds on top.
- Step 7: Preheat your oven to 220ºC (425ºF). Line a baking sheet with parchment paper or a silicone baking mat and place the prepared bialys spaced apart. For better steam and puffiness, place an oven-safe dish filled with hot water on a lower rack. Bake the bialys for about 20 minutes until the crust is crisp and golden. Check at 10 minutes to ensure filling does not burn; adjust heat if necessary.
Notes
- Room Temperature: Store bialys in an airtight container at room temperature. Consume within 2 days to maintain softness and flavor.
- Refrigeration: Keep bialys in an airtight container in the refrigerator for up to 5 days. Warm before serving.
- Freezing: Wrap bialys individually in plastic wrap and place them in a freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature before reheating or serving.
- Use a kitchen scale to divide dough evenly into 60-gram portions ensuring uniform size and even baking.
- If your dough seems sticky, add flour gradually during kneading to achieve a smooth, elastic texture.
- Prevent onion filling from burning by cooking over medium heat until translucent, about 5 minutes. If you notice burning, lower the heat immediately.
- To encourage better rise and puff of bialys, add steam by placing a dish of hot water in the oven during baking.
- If dough rises slowly, find a warmer spot or let it rise inside the oven with the light on.
Nutrition
- Serving Size: 1 bialy
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: You’ll need a high-quality all-purpose flour for the right dough consistency. Look for a brand with a good protein content to ensure the bialys have a nice chew.
- Onions: Use yellow onions, as they caramelize beautifully when sautéed, adding a sweet flavor to the filling. Make sure they’re firm and heavy for the best results.
- Active dry yeast: Opt for a reliable brand, like Red Star, for consistent rising. It’s crucial for achieving the airy texture in the bialys, so check expiration dates when purchasing.
- Water: Use warm water (not hot) to activate the yeast. This helps in ensuring a good rise without killing the yeast, which is vital for fluffy bialys.
- Olive oil: A good quality extra virgin olive oil adds flavor and moisture. It also contributes to a slightly crispy crust, enhancing the overall texture.
- Poppy seeds: Choose fresh, whole poppy seeds for topping. They add a nutty taste and crunch, making the bialys authentic. Check for freshness to ensure a vibrant flavor.
- All-purpose flour: You’ll need a high-quality all-purpose flour for the right dough consistency. Look for a brand with a good protein content to ensure the bialys have a nice chew.
- Onions: Use yellow onions, as they caramelize beautifully when sautéed, adding a sweet flavor to the filling. Make sure they’re firm and heavy for the best results.
- Active dry yeast: Opt for a reliable brand, like Red Star, for consistent rising. It’s crucial for achieving the airy texture in the bialys, so check expiration dates when purchasing.
- Water: Use warm water (not hot) to activate the yeast. This helps in ensuring a good rise without killing the yeast, which is vital for fluffy bialys.
- Olive oil: A good quality extra virgin olive oil adds flavor and moisture. It also contributes to a slightly crispy crust, enhancing the overall texture.
- Poppy seeds: Choose fresh, whole poppy seeds for topping. They add a nutty taste and crunch, making the bialys authentic. Check for freshness to ensure a vibrant flavor.
Recipe Tips
- If dough appears too sticky, add 20 grams of flour gradually while kneading to achieve a smooth, elastic texture, which should take about 5 minutes.
- When filling burns, lower the skillet heat when cooking onions, cooking for about 5 minutes to reach translucency without browning.
- If bialys don’t puff up while baking, place an oven-safe dish with hot water on a lower rack for better steam, checking at 10 minutes.
- For uneven bialy shapes, use a kitchen scale to ensure each dough portion is 60 grams before shaping into balls for uniformity.
- If the dough rises too slowly, find a warmer spot to place it for 30 minutes or let it rise in the oven with the light on.
Serving Suggestions
Serve bialys with a side of roasted vegetable medley or fresh cucumber salad for a light meal. Enjoy them with cream cheese and smoked salmon or a dollop of horseradish sauce.
Use bialys to make savory breakfast sandwiches with eggs and spinach or as a base for bruschetta. Add slices of roasted red peppers or a spread of ricotta cheese for different flavor profiles.
Top with a drizzle of olive oil or balsamic glaze to enhance the flavors. You can also sprinkle freshly chopped herbs like chives or dill for an aromatic touch.
Recipe variations
- You can use bread flour instead of all-purpose flour for bialys to create a chewier texture that holds the onion and poppyseed filling well.
- Add 2 teaspoons of olive oil and 2 teaspoons of poppy seeds to the onion filling for moisture and a traditional crunchy poppyseed flavor.
- Either fresh minced onion or sautéed shallots can be used in the filling; sautéing them gently in olive oil softens their sharpness and boosts sweetness.
- If making more, double the dough ingredients for 16 bialys, dividing the dough into twice the portions and baking in batches with the same 20-minute cooking time.
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How to Store?
To keep your homemade bialys with onion fresh and delicious, follow these storage tips:
Room Temperature: Place bialys in an airtight container at room temperature. Consume them within 2 days to retain softness and flavor.
Refrigeration: Store bialys in an airtight container inside the refrigerator. They remain good for up to 5 days. Warm before serving.
Freezing: Wrap bialys individually in plastic wrap, place in a freezer bag or container. Freeze for up to 2 months. Thaw at room temperature.
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If you enjoyed this bialys or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
