New York Bialy's Recipe

Step 1

In large mixing bowl, combine 1/2 cup warm water, yeast, & sugar and let stand until foamy, about 10 minutes.

Step 2

Mix remaining 1 1/2 cups warm water, salt, gluten flour, and all purpose flourinto yeast mixture. Knead on a flour surface (or mixer) until smooth. (the dough will be soft).

Step 3

Place dough ball in a greased bowl, turn it around and place with it's greased side up. Let rise, cover with plastic until tripled in bulk, about 1 1/2 hrs.

Step 4

Punch dough down, turn it over, cover and let rise until doubled.

Step 5

Punch dough down and roll into 2 cylinders. Cut each into 8 rounds. Lay them flat, cover with a towel and let rest.

Step 6

Prepare toppingby mixing all topping ingredients. Set aside

Step 7

Pat dough into flattened rounds (a little higher in middle). about 3 1/2 inches in diameter. Place on lightly floured board,cover with a dry towel and then a damp towel and let rise until increased by about half in bulk. (half proofed). takes about 30 minutes.

Step 8

Press bottom of small shot glass in center of each bialy, to make deep indentation in bialy. Let rise another 15 minutes. (DO NOT LET THEM DOUBLE).

Step 9

Preheat oven to 425 degrees.

Step 10

Put bialy's on ungreased baking sheets. bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans(front to back) until bialy's are evenly browned, about 5 to 6 minutes more.

Step 11

Cool on racks. Store bialys in a plastic bag in fridge or freezer.

Things You'll Need

  • 2c Warm (110 degree) water
  • 1pk Yeast
  • 2ts Sugar
  • 2 1/2ts Coarse kosher salt
  • 1 1/4c Gluten flour
  • 3 1/2c All purpose flour
  • 1tb Vegetable oil
  • 1 1/2ts Poppy seeds
  • 1/3c Minced onion
  • 1/2ts Salt

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