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
CLASSIC & MATBUCHA BIALYS
Bialys 2 Ways! If you thought bagels were everything, and that was all, I bagel to differ.
Their sweet cousin, the bialy, is Bae goals!
Did you know bialy originated from the city of Bialystock in Poland?
This traditional Ashkenazi pastry has been enjoyed for hundreds of years by Jews all through Eastern Europe and was brought to the United States by Polish Jewish refugees in the late 1800s. We love using Bob's Red Mill All-Purpoose flour for this old school recipe because it is easy to find at your local grocery store and is high quality, resulting in the best breads.
There are now two ways to enjoy this classic bagel twist. Which one will you try first?
Recipe:
How The Oldest Bialy Bakery in the U.S. Makes Their Bialys
One of the best places to get an authentic bialy in New York City is Kossar’s on the Lower East Side. If you’ve never had a bialy before, it’s the place to visit for your first; then, you’ll be ready to choose a side in the eternal battle between bagels and bialys for best breakfast bread. Watch for a look into Kossar’s kitchen during the bialy-making process.
For more Process videos from Eater, click here:
— — — — — — — — — — — — —
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now!:
Check out more on Eater:
Eater on Twitter:
Like Eater on Facebook:
View our full video catalog:
Visit our playlists:
Follow on Pinterest:
More at Eater New York:
More at Eater Los Angeles:
More at Eater Chicago:
Our Video Crew:
Bialys | Sponge Method
For the Bialys complete recipe and directions click on the link:
Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel.
———————————————————
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.
———————————————————
#bialy #onion #baking
———————————————————
“Just One Bite, Please?”
Blog:
Facebook: Instagram:
Twitter:
Email: justonebiteplease@hotmail.com
———————————————————
Purchase Equipment on Amazon: (Amazon Associate) Shop Amazon at:
———————————————————
Music:
George Street Shuffle by Kevin MacLeod (YouTube Create Audio Library)
Airport Lounge by Kevin MacLeod (YouTube Create Audio Library)
Bluebird by E's Jammy Jams (YouTube Create Audio Library)
Handprints by John Deley and the 41 Players (YouTube Create Audio Library)
Book Bag by E's Jammy Jams (YouTube Create Audio Library)
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)
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!
Chef Instructor Tom Makes Bialy
Bagel & Bialy Brunch from the OLDEST Bialy Bakery in America: Kossar's Bagels and Bialys
Watch Kossar’s Bagels & Bialys’ owner, Marom Unger, prepare their iconic Bialy + Bagel Brunch on Goldbelly TV! Kossar’s has been serving brick oven-baked bialys and kettle-boiled bagels since 1936, and today it’s a New York icon and the oldest bialy bakery in America. This pack includes your choice of bagels and bialys, plus a wide selection of cream cheeses, smoked fish salads, and lox. Shop now to bring a taste of New York City to your brunch table!
**
Shop Kossar’s Bialy + Bagel Brunch on Goldbelly:
See more from Kossar’s Bagels & Bialys on Goldbelly:
Learn more about Kossar’s Bagels & Bialys:
Explore more restaurants shipping nationwide:
Watch more Goldbelly TV:
Get the full Goldbelly TV experience:
**
Goldbelly is on a mission to connect people with their most loved food experiences, and Goldbelly TV is the first video network that lets you eat what you watch. Discover the most unique, creative, and legendary foods from across the country and have them delivered to your door, anywhere nationwide.
**
Subscribe to our channel:
Like us on Instagram:
Follow us on Twitter:
Like us on Facebook: