Bialy, if you live in (or near) New York you probably know exactly what I’m talking about and this spectacular little gem needs no introduction. If you’ve never had this experience you’re really missing out but I’m here today to change that for you.
Bialy. They’re crisp, golden outside while tender inside. Bialy are almost like a bagel. Maybe they’re distant relatives, like the cousin you only see at weddings and funerals. However, bialy have no hole and they’re baked right off the bat, no boiling before baking. In the middle, they have a depression that’s traditionally filled with cooked onions and poppy seeds.
It’s that depression that is the selling point for me, folks. It holds so many possibilities for me. Sure, with this base bialy recipe you can create that traditional onion bialy but why stop there? Let’s bend the rules a bit, shall we? That middle divot could hold a whole lot of cheesy goodness. Another possibility could be cheese and pepperoni for a pizza bialy version. Do you like things a little spicy? Then a cheddar jalapeño bialy is right up your alley. No matter what you choose to fill your bialy with, you’re sure to enjoy these for breakfast, handheld lunch or an afternoon snack!
PrintMake Your Own Bialy: Four Different Ways
- Total Time: 2 hours 30 minutes
- Yield: 8 bialys 1x
Description
These homemade bialys are crisp and golden on the outside, tender on the inside, and filled with savory onion and poppy seed filling or your choice of creative toppings.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 tablespoon poppy seeds
- Salt and black pepper, to taste
- Optional fillings: shredded cheese, pepperoni, jalapeños
Instructions
- In the bowl of a stand mixer fitted with a dough hook, whisk together the flour and yeast. Add the salt and whisk again.
- With the mixer running on low speed, slowly drizzle in the warm water. Increase the speed to medium and knead the dough for about 5-7 minutes, until it is smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- While the dough is rising, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and translucent. Stir in the poppy seeds, salt, and black pepper. Remove from heat and let cool.
- Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball and place them on the prepared baking sheet.
- Using your fingers, press a deep indentation into the center of each ball, creating a well for the filling.
- Spoon the onion and poppy seed mixture into the center of each bialy. If desired, add additional fillings like cheese, pepperoni, or jalapeños.
- Bake in the preheated oven for 12-15 minutes, or until the bialys are golden brown and crisp on the outside.
- Remove from the oven and let cool slightly before serving.
Notes
Bialys can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven before serving. Experiment with different fillings like cheese and pepperoni for a pizza twist, or cheddar and jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bialy
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 3
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
- Cholesterol: 0
Frequently Asked Questions
How do I prepare the onion and poppy seed filling for the traditional bialy?
To make the filling, cook chopped onions in a bit of oil until they are soft and translucent, then mix in poppy seeds before placing it in the depression of each bialy.
Can I use different cheeses for the cheese bialy variation?
Yes, you can experiment with various cheeses like mozzarella, cheddar, or even cream cheese for different flavors and textures.
What adjustments should I make if I want to create a cheddar jalapeño bialy?
For a cheddar jalapeño bialy, simply fill the depression with shredded cheddar cheese and finely chopped jalapeños before baking.
