Recipes Bread Yeast Bread Recipes Rolls and Buns Ana's NY Bialys 5.0 (3) 2 Reviews 2 Photos Growing up in NYC, my family adored bagels and bialys. Once you have them in NYC, they just aren't the same anywhere else. While just about everyone knows what a bagel is, most have never heard of a bialy. I've always described them as a cross between an onion bagel and an English muffin. They aren't chewy like bagels but they have the nooks and crannies of an English muffin. My children, who dislike onions, love bialys even though the tops are loaded with them – go figure. How to eat a bialy? Toasted with butter or cream cheese. Toast and use for just about any sandwich or burger. Submitted by Gomer Updated on September 26, 2022 Save Rate Print Share Close Add Photo 2 Prep Time: 35 mins Cook Time: 20 mins Additional Time: 3 hrs 17 mins Total Time: 4 hrs 12 mins Servings: 16 Yield: 16 bialys Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 2 (.25 ounce) packages active dry yeast 2 teaspoons white sugar 1 ¾ cups warm water (110 degrees F (43 degrees C)), divided 3 ½ cups all-purpose flour 1 ½ cups bread flour 1 tablespoon vital wheat gluten (Optional) 2 ½ teaspoons kosher salt ¼ cup onion juice Filling: 1 tablespoon vegetable oil ½ cup minced onion 1 ½ teaspoons poppy seeds ½ teaspoon kosher salt 2 tablespoons cornmeal, or as needed Directions Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes. Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms. Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours. Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more. Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature. Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes. Center oven rack and preheat oven to 425 degrees F (220 degrees C). Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes. Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes. Cook's Notes: Substitute warm water for the onion juice if necessary. If dough feels dry when kneading, add water or onion juice one tablespoon at a time to reach a soft and smooth consistency. Let dough rise in a warm, dry area instead of the warm oven if preferred. Store in resealable plastic bags in the refrigerator or slice and freeze in resealable plastic bags. I Made It Print Nutrition Facts (per serving) 122 Calories 1g Fat 23g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 122 % Daily Value * Total Fat 1g 2% Saturated Fat 0g 1% Sodium 362mg 16% Total Carbohydrate 23g 9% Dietary Fiber 1g 4% Total Sugars 1g Protein 4g 7% Vitamin C 1mg 1% Calcium 11mg 1% Iron 2mg 8% Potassium 61mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.