Brooklyn Bialy Recipe Bialystok Kucken
Transport your taste buds to the bustling streets of Brooklyn with this authentic Brooklyn Bialy Recipe, inspired by the beloved Bialystok Kucken. These chewy rolls feature a tender, airy dough with a savory onion and poppy seed filling nestled in the center. Perfectly golden on the edges and delicately crisp at the base, each bialy offers a delightful mix of textures and flavors. Crafted with a simple yet traditional recipe, these homemade bialys are easier than you think, requiring just a few pantry staples and a bit of patience for the dough to rise. Whether enjoyed fresh out of the oven or paired with cream cheese and lox, they’re a satisfying nod to classic Jewish deli fare. Make a dozen to share with friends and family or savor them throughout the week for a taste of New York nostalgia!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Granulated sugar
- 3.5 cups All-purpose flour
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely diced
- 2 teaspoons Poppy seeds
- 1 tablespoon Unsalted butter
- 1 pinch Salt (to season topping)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until the surface becomes foamy, indicating the yeast is active.
Add the all-purpose flour and salt to the bowl. Stir until the dough begins to come together.
Drizzle the olive oil over the dough and knead on a floured surface (or using a stand mixer with a dough hook) for 8-10 minutes until the dough is smooth, elastic, and slightly sticky.
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and allow it to rise for 1 to 1.5 hours, or until it has doubled in size.
While the dough is rising, prepare the filling. In a small skillet, melt the unsalted butter over medium heat. Add the finely diced onion and sauté until golden brown and caramelized, about 10 minutes. Remove from heat and stir in the poppy seeds and a pinch of salt. Set aside to cool.
Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a ball and place on a parchment-lined baking sheet with ample space between them.
Cover the dough balls with a damp towel and let them rest for 20 minutes until slightly puffy.
Using your fingers, gently press each dough ball in the center to create a wide, shallow indentation, ensuring not to press all the way through. The shape should resemble a mini pizza with a thick edge and a thin center.
Spoon a small amount of the cooled onion-poppy seed mixture into the center of each bialy.
Preheat your oven to 450°F (232°C). Bake the bialys for 12-15 minutes, or until the edges are golden brown and the bottoms are firm.
Remove the bialys from the oven and let cool slightly on a wire rack before serving.
Enjoy warm or at room temperature, as a standalone snack or with your favorite spread.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 352.0 g | 128% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 18.0 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 931 mg | 20% | |
*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.
