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Ingredients
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2 (.25 ounce) packages active dry yeast
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2 teaspoons white sugar
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1 ¾ cups warm water (110 degrees F (43 degrees C)), divided
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3 ½ cups all-purpose flour
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1 ½ cups bread flour
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1 tablespoon vital wheat gluten (Optional)
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2 ½ teaspoons kosher salt
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¼ cup onion juice
Filling:
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1 tablespoon vegetable oil
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½ cup minced onion
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1 ½ teaspoons poppy seeds
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½ teaspoon kosher salt
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2 tablespoons cornmeal, or as needed
Directions
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Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Center oven rack and preheat oven to 425 degrees F (220 degrees C).
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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.
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Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.
Cook's Notes:
Substitute warm water for the onion juice if necessary.
If dough feels dry when kneading, add water or onion juice one tablespoon at a time to reach a soft and smooth consistency.
Let dough rise in a warm, dry area instead of the warm oven if preferred.
Store in resealable plastic bags in the refrigerator or slice and freeze in resealable plastic bags.
Nutrition Facts (per serving)
122 | Calories |
1g | Fat |
23g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 122 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 1% |
Sodium 362mg | 16% |
Total Carbohydrate 23g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 4g | 7% |
Vitamin C 1mg | 1% |
Calcium 11mg | 1% |
Iron 2mg | 8% |
Potassium 61mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.