SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Onion Bialys


From EatingWell:  March/April 1996

Bialys are like bagels, but they're baked instead of boiled. Lots of chopped onion and poppy seeds are a tasty topping.

12 bialys | Active Time: 45 minutes | Total Time: 2 1/2 hours



  1. Whisk together lukewarm water, yeast and sugar in a large bowl until the yeast dissolves. Stir in 1 cup flour. Stir in salt and enough additional flour to make a soft dough, about 2 1/2 cups.
  2. Turn the dough out onto a lightly floured surface and knead, gradually incorporating more flour as needed to prevent sticking, until the dough is smooth and elastic, 8 to 10 minutes. Cover the dough with a clean dish towel and let rise for 45 minutes.
  3. Meanwhile, line 2 baking sheets with parchment paper, lightly sprinkle with cornmeal and set aside.
  4. Stir together onion, poppy seeds and oil in a small bowl and set aside. Whisk the egg and 2 tablespoons water together in another small bowl.
  5. When the dough has risen, punch it down and divide it into 12 equal pieces; cover and let rest for 10 minutes. Roll or stretch each piece into a 4- to 5-inch oval and place on the prepared baking sheets.
  6. Brush each bialy with the egg-and-water mixture and sprinkle with a heaping tablespoon of the onion-poppy-seed mixture and some salt. Cover with a floured dish towel and let rise until they appear puffy, 30 to 40 minutes.
  7. Preheat oven to 450°F. Place the bialys in the oven, reduce the heat to 425°F and bake until golden brown, 20 to 25 minutes.


Per serving : 194 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 18 mg Cholesterol; 36 g Carbohydrates; 6 g Protein; 2 g Fiber; 289 mg Sodium; 117 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch