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.
- 1 1/2 cups lukewarm water
- 2 tablespoons active dry yeast
- 5 teaspoons sugar
- 4-5 cups bread flour, preferably unbleached
- 1 tablespoon kosher salt, plus more for sprinkling
- 1-2 tablespoons cornmeal, for sprinkling baking sheets
- 1 cup finely chopped onion
- 1 1/2 tablespoons poppy seeds
- 1 tablespoon canola oil
- 1 large egg
- 2 tablespoons water
- 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°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.
Nutrition Bonus: Selenium (23% daily value).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- March/April 1996