Bialy Bagels
Bialy Bagels are a delightful twist on traditional bagels, featuring a tender, chewy dough and a savory onion-poppy seed filling nestled in their centers. This classic recipe, inspired by Eastern European baking traditions, skips the boiling step typically used for bagels, making it simpler while still delivering a perfect golden crust. The caramelized onion and buttery poppy seed topping adds an irresistible savory note that elevates these artisan-style rolls. Perfect as a breakfast side, a snack, or a unique addition to any bread basket, Bialys are versatile and satisfying. With straightforward ingredients and step-by-step guidance, this recipe ensures consistent results that impress both novice bakers and seasoned cooks. Ready in about two hours and serving 12, these homemade Bialy Bagels are a must-try!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 300 milliliters Warm water
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 tablespoons Poppy seeds
- 2 tablespoons Butter
- 0.5 teaspoon Salt (for topping)
Instructions
In a large bowl, combine the flour, yeast, sugar, and salt. Mix thoroughly.
Add warm water to the bowl and stir until a shaggy dough forms. Knead in the bowl or on a lightly floured surface until smooth, about 10 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with a towel and let it rise in a warm place until doubled in size, about 1 hour.
Meanwhile, prepare the onion filling by finely chopping the onion.
In a skillet over medium heat, melt the butter and add the chopped onion. Cook until caramelized and golden, about 15 minutes. Add poppy seeds and salt, stir to combine, and remove from heat.
Punch down the dough and divide into 12 equal pieces. Shape each piece into a ball and place on parchment-lined baking sheets.
Cover with a towel and let rise again until puffy, about 30 minutes.
Preheat the oven to 450°F (230°C).
Using your fingers or the back of a spoon, press down in the center of each dough ball to form an indentation, about half the diameter of the ball.
Fill each indentation with a spoonful of the onion-poppy seed mixture.
Bake the bialys in the preheated oven until golden brown, about 13-15 minutes.
Remove them from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 417.2 g | 152% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 21.5 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 367 mg | 28% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
