New York Bialy First Cousin to a Bagel
Discover the charm of the *New York Bialy, First Cousin to a Bagel*, a beloved bread that shares similarities with its more famous counterpart but boasts its own unique flair. These chewy, golden rounds are distinguished by their savory center filled with caramelized onions and poppy seeds, offering a hearty and aromatic twist. Perfectly crisp on the outside and soft within, this bialy recipe is made with simple pantry staples like bread flour, yeast, and olive oil, yet elevated through traditional techniques such as kneading and slow rising for optimal texture. Ready in just over four hours, these homemade bialies are a delightful alternative to bagels and pair wonderfully with butter, cream cheese, or your favorite spread. Ideal for breakfast or snacking, this recipe encapsulates the classic New York deli experience in every bite. Keywords: bialy recipe, New York bialy, bialy with onions, homemade bialy, alternative to bagels.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 7 grams Active dry yeast
- 300 milliliters Water
- 7 grams Salt
- 10 grams Sugar
- 15 milliliters Olive oil
- 1 cup Finely chopped onions
- 1 teaspoon Poppy seeds
- 0.5 teaspoon Salt (for topping)
- 1 tablespoon Olive oil (for cooking onions)
Instructions
In a large bowl, combine bread flour, active dry yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.
Add 300 milliliters of warm water and 15 milliliters of olive oil to the dry mixture. Mix until a sticky dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onions and cook until soft and golden, about 8-10 minutes. Remove from heat and stir in the poppy seeds and 0.5 teaspoon of salt. Set aside to cool.
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape them into balls.
Place the dough balls on a parchment-lined baking sheet, cover with a damp towel, and let them rest for 30 minutes.
Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet inside to heat.
After resting, use your fingers to press a wide indentation into the center of each dough ball. Spoon the onion and poppy seed mixture into the indentation of each bialy.
Carefully transfer the bialies onto the preheated baking stone or sheet. Bake for 12-15 minutes, or until golden brown and puffed.
Remove the bialies from the oven and let them cool on a wire rack before serving.
Enjoy warm or toasted with butter, cream cheese, or your favorite spread!
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 412.2 g | 150% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 20.1 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 954 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.
