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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 2.6g 4% DV; saturated fat 0.3g; cholesterol 16mg 5% DV; sodium 290mg 12% DV; potassium 97mg 3% DV; carbohydrates 36.4g 12% DV; fiber 2.2g 9% DV; sugar 2g; protein 6g 12% DV; exchange other carbs 3; vitamin a iu 24IU; vitamin c 1mg; folate 173mcg; calcium 28mg; iron 2mg; magnesium 16mg; thiamin 1mg.