Bialys are like bagels, but they're baked instead of boiled. Lots of chopped onion and poppy seeds are a tasty topping. Source: EatingWell Magazine, March/April 1996

Marcy Goldman


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Meanwhile, line 2 baking sheets with parchment paper, lightly sprinkle with cornmeal and set aside.

  • 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.

  • 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.

  • 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.

  • Preheat oven to 450 degrees F. Place the bialys in the oven, reduce the heat to 425 degrees F and bake until golden brown, 20 to 25 minutes.

Nutrition Facts

194 calories; 2.6 g total fat; 0.3 g saturated fat; 16 mg cholesterol; 290 mg sodium. 97 mg potassium; 36.4 g carbohydrates; 2.2 g fiber; 2 g sugar; 6 g protein; 24 IU vitamin a iu; 1 mg vitamin c; 173 mcg folate; 28 mg calcium; 2 mg iron; 16 mg magnesium; 1 mg thiamin;