Ana's NY Bialys

Ana's NY Bialys

Recipe by Gomer from allrecipes.com

Breakfast 4 Hr. 12 Mins.

Ingredients

16

16 servings

  • 2 (.25 ounce) packages active dry yeast
  • 2 teaspoons white sugar
  • 1 ¾ cups warm water (110 degrees F (43 degrees C)), divided
  • 3 ½ cups all-purpose flour
  • 1 ½ cups bread flour
  • 1 tablespoon vital wheat gluten (Optional)
  • 2 ½ teaspoons kosher salt
  • ¼ cup onion juice
  • 1 tablespoon vegetable oil
  • ½ cup minced onion
  • 1 ½ teaspoons poppy seeds
  • ½ teaspoon kosher salt
  • 2 tablespoons cornmeal, or as needed

Instructions

  • Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
  • Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.
  • Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.
  • Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.
  • Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.
  • Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.
  • Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.
  • Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.
  • Center oven rack and preheat oven to 425 degrees F (220 degrees C).
  • Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.
  • Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.

Nutritional Facts

Per 16 servings

  • Calories: 122
  • Carbohydrate: 23g
  • Fat: 1g
  • Fiber: 1g
  • Protein: 4g
  • Sugar: 1g

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