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Bialy with Out Filling Recipe

Looking for an easy bialy w/out filling recipe? Learn how to make bialy w/out filling using healthy ingredients.


Submitted by hotdogger13

Makes 8 servings



bialy recipe adapted from apartment therapy's adaptation from king arthur

Recipe Ingredients for bialy w/out filling

1 teaspoon Active Dry Yeast
10 ounces water
3 cups bread flour, (15 ounces) (or substitute all-purpose flour plus one tablespoon vital wheat gluten)
1 1/2 teaspoons kosher salt

Recipe Directions for bialy w/out filling

  1. Combine the yeast and the water in the bowl of a standing mixer (see below for directions by hand) and let stand for 5 minutes until the yeast is dissolved and the water looks cloudy. Add the flour and salt, and stir until the dough forms a shaggy mass.

  2. Set the bowl in your standing mixer fitted with a dough hook and knead on low speed for 4 minutes. Let stand for 10 minutes to give the flour time to absorb the water. Continue kneading on low for an additional 6-8 minutes, until the dough forms a smooth, springy ball. You may have to stop the mixer and scrape down the dough as it kneads.

  3. Transfer the dough to an oiled bowl and cover it with plastic wrap or a clean dish towel. Let rise for about 2 hours, until doubled in bulk.

  4. At this point, you can make the bialys right away, or you can refrigerate the dough overnight and make the bialys in the morning.

  5. Sprinkle your work surface lightly with flour and turn out the dough on top. Using a bench scraper or knife, cut the dough into 8 equal pieces. Shape the pieces into rolls, cover them again with the plastic wrap or dish towel, and let them rise until a finger pressed in the top leaves a dent, about an hour (1 1/2 - 2 hours for refrigerated rolls).

  6. A half hour before the rolls are finished rising, pre-heat the oven to 450F. Line a sheet pan with parchment paper. Also, prepare any fillings you may be using.

  7. When the rolls are ready, pick them up one at a time and form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through. Aim for a depression about three inches in diameter with an inch of puffy dough around the edge.

  8. Prick the depressions with a fork to help them stay flat during baking and fill the bialys. Brush the edges with the cream or butter (this will help them brown). Put the bialys in the oven to bake for 12-15 minutes, until they turn golden-brown.

  9. Transfer to a cooling rack and enjoy immediately. Leftovers can be saved in an airtight container and re-heat well for several days after baking.

Categories

Breads

Nutrition Facts
Serving Size 83.9g
Amount Per Serving
Calories
171
Calories from Fat
5
% Daily Value*
Total Fat
0.5g
1%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
440mg
18%
Potassium
51mg
1%
Total Carbohydrates
35.8g
12%
Dietary Fiber
1.3g
5%
Sugars
0.1g
Protein
4.8g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B+
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very low in sugar
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in sodium
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