Bialys
Discover the magic of bialys, a beloved Jewish bread steeped in tradition and bursting with flavor. These chewy, golden rounds are a cousin to bagels but ditch the boiling step in favor of a soft, airy center. The highlight? A signature well filled with a savory mixture of caramelized onions and poppy seeds, delivering an irresistible depth of flavor. Made from simple pantry staples like bread flour, yeast, and olive oil, this recipe transforms with a touch of patience and care. Perfect as a breakfast treat or alongside hearty soups, homemade bialys are an absolute must-try for bread enthusiasts. With just 15 minutes of baking time and a warm, toasty finish fresh from the oven, they’ll transport your kitchen straight to an authentic bakery.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 7 grams Instant yeast
- 10 grams Salt
- 15 grams Sugar
- 300 milliliters Warm water
- 15 milliliters Olive oil
- 1 large Onion (finely diced)
- 15 grams Poppy seeds
- 1 pinch Salt (for onion mixture)
- 15 milliliters Vegetable oil
Instructions
In a large mixing bowl, combine the bread flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.
Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon or mix with your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 60–90 minutes, or until it doubles in size.
While the dough is rising, prepare the onion filling. Heat the vegetable oil in a small skillet over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5–7 minutes.
Stir in the poppy seeds and a pinch of salt. Remove the skillet from the heat and let the onion mixture cool to room temperature.
Once the dough has doubled in size, punch it down to release any air. Divide the dough into 8 equal pieces and shape each piece into a ball.
Place the dough balls on a parchment-lined baking sheet, leaving enough space for them to expand. Cover the baking sheet with a clean kitchen towel and let the dough balls rest for 15–20 minutes.
Preheat your oven to 220°C (425°F).
Take each dough ball and flatten it slightly. Use your fingers to make a well in the center of each piece, creating a shallow indentation without tearing through the bottom.
Fill each indentation with a teaspoon of the onion-poppy seed mixture.
Bake the bialys in the preheated oven for 12–15 minutes, or until they are lightly golden and cooked through.
Remove from the oven and let cool on a wire rack for a few minutes. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 413.2 g | 150% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 23.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 825 mg | 18% | |
*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.
