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
How To Make A Bialy #shorts
Baker Peter Endriss demonstrates how to make a New York bagel shop staple - the bialy.
#shorts
Let's Bake Breakfast Bialys
Nothing better than a bialy in the morning. Although onion and poppy seed is a traditional filling, use your imagination. Here's the recipe:
400 g bread flour
50 g whole wheat flour
50 g semolina flour
300 g water (1-1/3 cups)
2 tsps sea salt
1-1/2 tsps instant yeast
1 Tbsp olive oil
Poppy seeds
Small onion
What is a Bialy? | Potluck Video
Bialys are a classic bread, but they aren't as popular as their cousin the bagel. So we went to Kossars to learn more about this beloved dough that is making a comeback
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Bialys! Bialys! Bialys!
In this video I demonstrate how to make bialys using a bread machine to make the dough!
Please click here for a direct link to the recipe in pdf format:
For more recipes, please visit my website:
EllensBreadMachineRecipes.Com
Bialys by Ellen Hoffman
Make in a 2 pound capacity bread machine on dough course.
(This is the same dough I use for bagels. )
300 grams water
488 grams high gluten flour (You can use bread flour but the result will be less chewy.)
24 grams sugar
5 grams salt
3 grams instant yeast
One onion, chopped finely
Pinch of salt
Butter or neutral oil
Poppy seeds to taste
Make onion mixture while dough is in bread machine. Let onion mixture cool completely.
Onion mixture for filling:
1 brown or yellow onion, minced, sautéed in butter. Add a pinch of kosher salt (or to taste) and mix in some poppy seeds.
1. Put ingredients into bread pan. Use dough cycle.
2. Divide dough into 10 equal balls. and let rest 10 minutes covered with a towel.
3. Flatten each ball, patting to 4-5 inches in diameter. Put on parchment covered cookie sheet.
Cover with a towel and rest
for 30 minutes.
4. Make an indentation in each bialy, pressing from center outward.
5. Place approximately one heaping tablespoon of the onion mixture in the indentation. Dust with flour if desired .Cover with plastic wrap for 15 minutes.
6. Preheat oven to 425.
7. Bake 10-15 minutes until golden brown and internal temp reaches 190-200 degrees.
If you have questions, please feel free to message me on Facebook : Ellen Walker Hoffman. I’m always happy to help!
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