Dairy-Free Bialy Bagels
Discover the irresistible charm of Dairy-Free Bialy Bagels, a delightful twist on classic bagels with no dairy in sight! These soft, chewy rounds feature a savory onion and poppy seed topping nestled in the dough's signature depression, creating a gourmet flavor combination that is both comforting and sophisticated. With a straightforward dough preparation and an aromatic onion topping, this recipe is perfect for home bakers seeking a dairy-free alternative to traditional breakfast bread. Ideal for brunch spreads or as a snack, these golden bialys are baked to perfection, complementing plant-based diets without compromising bold flavor. Impress your family and friends with this satisfying and versatile recipe for dairy-free bialy bagels—they’ll quickly become a household favorite!
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Recipe Information
Ingredients
- 1.5 cup Warm water
- 2.25 teaspoon Active dry yeast
- 1 tablespoon Granulated sugar
- 3.5 cup Bread flour
- 1.5 teaspoon Salt
- 3 tablespoon Olive oil
- 2 tablespoon Poppy seeds
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, combine warm water, active dry yeast, and granulated sugar. Let the mixture sit for about 5 minutes until foamy.
Add bread flour, salt, and olive oil to the yeast mixture. Mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the onion topping. In a small skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced onion, minced garlic, and 0.5 teaspoon of salt. Cook until onions are translucent and browned, about 10 minutes. Remove from heat and mix in the poppy seeds. Set aside to cool.
Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball.
Flatten each ball slightly and make a depression in the center with your thumb. Place the bialys on the prepared baking sheet.
Fill each depression with a spoonful of the onion-poppy seed mixture, pressing slightly into the dough.
Bake in the preheated oven for 15-20 minutes until golden brown. Allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4743 mg | 206% | |
| Total Carbohydrate | 365.2 g | 133% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 19.1 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 893 mg | 19% | |
*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.
