Description
Quick and easy onion and poppyseed bialys recipe perfect for beginners. Delicious and satisfying baked treats!
Ingredients
Scale
- 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