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Bialy
Created by: Howcan Team
Ingredients
- 3 cups of bread flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 packet of active dry yeast
- 1 cup of warm water
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 tablespoons of poppy seeds
Instructions
- In a large bowl, combine 3 cups of bread flour, 1 teaspoon of salt, and 1 teaspoon of sugar.
- In a small bowl, dissolve 1 packet of active dry yeast in 1 cup of warm water. Let it sit for 5 minutes until it becomes frothy.
- Make a well in the center of the flour mixture and pour in the yeast mixture and 2 tablespoons of vegetable oil. Stir until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet.
- Cover the dough balls with a clean kitchen towel and let them rise for another 30 minutes.
- Preheat the oven to 425°F (220°C).
- Using your fingers, make an indentation in the center of each dough ball, leaving a 1-inch border around the edge.
- In a small bowl, mix together the finely chopped onion and poppy seeds. Spoon the mixture into the indentations of the dough balls.
- Bake for 15-20 minutes, or until the bialys are golden brown.
- Allow to cool on a wire rack before serving. Enjoy your homemade bialys!
Bialy, a traditional Polish bread roll, originated in the Jewish community of Bialystok, Poland. It is similar to a bagel but without the hole, with a chewy texture and a slightly crispy crust. Bialys were brought to the United States by Jewish immigrants in the late 19th century and became popular in New York City. Today, they are often filled with onions, garlic, and poppy seeds. The best bialys can still be found in New York City, particularly in neighborhoods with a strong Jewish heritage. To make authentic bialys, it's crucial to achieve the perfect balance of chewiness and crispiness in the dough. Some bakers also use alternative methods such as sourdough starters to add depth of flavor.
50 min
8
180 calories
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