Low Sodium Bialy Bagels
Discover the perfect balance of tradition and heart-health consciousness with these Low Sodium Bialy Bagels. A lighter twist on the classic New York bialy, these bagels are delightfully soft, airy, and bursting with flavor while keeping sodium levels in check. The dough, made with simple pantry staples, is topped with a savory filling of sweet caramelized onions, nutty poppy seeds, and a hint of black pepper for a satisfying umami kick. Perfect as a breakfast treat, a snack, or a simple bread alternative, these homemade bialys are oven-fresh with crisp edges and fluffy, chewy centers. Whether served warm or at room temperature, they're excellent on their own or paired with your favorite low-sodium spread. Easy to make and irresistibly delicious, this recipe proves that reducing sodium doesn't mean sacrificing taste.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 packet Active dry yeast
- 1 tablespoon Sugar
- 1.5 cups Warm water (about 110°F)
- 2 tablespoons Olive oil
- 1 cup Onions, finely chopped
- 1 tablespoon Poppy seeds
- 0.5 teaspoon Ground black pepper
- 0.25 cup All-purpose flour (for dusting)
Instructions
1. In a large bowl, combine the flour and sugar.
2. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
3. Pour the yeast mixture and olive oil into the bowl with the flour and sugar. Stir the mixture to form a dough.
4. Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. While the dough is rising, prepare the filling. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onions and cook until they are golden brown and caramelized, about 15 minutes.
7. Remove the onions from the heat and stir in the poppy seeds and ground black pepper. Allow the mixture to cool.
8. Once the dough has risen, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
9. Punch down the dough to remove excess air and divide it into 8 equal pieces.
10. Shape each piece into a ball, then flatten it into a disc about 4 inches in diameter, leaving a slight indentation in the center.
11. Place a heaping tablespoon of onion filling into the indentation in each bialy.
12. Transfer the bialys onto the prepared baking sheet. Cover them with a kitchen towel and let them rest for about 15 minutes.
13. Bake the bialys in the preheated oven for about 15-20 minutes until they are golden brown.
14. Remove the bialys from the oven and let them cool on a wire rack.
15. Serve warm or at room temperature as is, or with your favorite low-sodium spread.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 422.7 g | 154% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 20.4 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 986 mg | 21% | |
*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.
