Brooklyn Bialy Recipe

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What is a Bialy? Well, if you asked that question you are not the first. The Bialy is a cousin to the bagel. I first came in association with this gem when I was still getting Gourmet Magazine. Now, to introduce you to a Bialy – they are like and look like a bagel except they don’t have a hole and that hole is a depression that is generally filled with onions. The other way the bialy is also different than the bagel is it isn’t boiled and doesn’t have a shiny crust or that traditional dense chew.

Traditionally, before baking, you can add poppy seeds or sesame seeds. There are also recipes out there for the Bialy that give it the ‘Everything Bagel Seasoning Mix‘ or a crushed black pepper. This version has none of the above, so we could highlight the baseline of a basic Bialy!

Brooklyn Bialy Recipe
Yields 8
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Onion Topping
  1. 1 teaspoon olive oil
  2. 1/3 cup onion, minced
  3. 1/2 teaspoon kosher salt, coarse
  4. 2 cups warm water, divided
  5. 2 teaspoons sugar
  6. 1 1/2 tablespoons SAF instant yeast
  7. 2 1/4 teaspoons kosher salt
  8. 1 3/4 cups bread flour
  9. 3 1/2 cups all-purpose flour
Instructions
  1. Cover two baking sheets with parchment paper and lightly sprinkle with cornmeal.
Prepare Onion Topping
  1. In a small bowl, combine olive oil, onions and salt; set aside.
Prepare Dough
  1. In a large bowl, combine 1/2 cup water, yeast, and sugar; allow to stand for 10 minutes or until it forms a foam.
  2. Add the remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
  3. In a stand mixer add the ingredients and mix for 8 minutes or until it is smooth. You may add additional flour if you feel the dough is too moist, just a tablespoon at a time.
  4. If you feel the dough is looking too dry, you can add warm water, a tablespoon at a time.
  5. Turn out the dough into a ball and place it in a lightly oiled bowl, turn to coat all sides.
  6. Cover with plastic wrap and allow it to rise for 1 1/2 hours or until it has tripled in size.
  7. Punch it down in the bowl and turn it over, cover again with the plastic wrap, and let it rise a 2nd time for 45 minutes, or until it has doubled in size.
  8. On a lightly floured board or counter, punch down again and form into a log.
  9. With a sharp knife, cut the log into 8 equal rounds. Lay these dough rounds flat on the floured board, cover with a clean kitchen towel, and let them rest for 10 minutes.
  10. Gently pat each of the dough rounds into circles so they form 3 to 4 inch circles. Place these bialys on the baking sheets, cover with plastic wrap and allow to rise an additional 30 minutes or until they rise double in size.
  11. To make the indention in the center of each bialy, use two fingers and press from the center outward, leaving a 1-inch edge.
  12. Preheat the oven to 425 degrees F.
  13. Bake the bialys on the upper and lower shelves of the oven for 7 minutes, then swap the pan positions to ensure even cooking, and bake another 6 minutes or until they are lightly browned.
Notes
  1. Remember, these are not bagels, so they will be soft.
  2. Remove them from the oven and allow to cool on wire racks.
  3. After cooling, place in plastic bag.
  4. Best eaten fresh.
Adapted from Gourmet Magazine
Adapted from Gourmet Magazine
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