Bialy Recipe

Looking for an easy Bialy recipe? Learn how to make Bialy using healthy ingredients.


Submitted by hotdogger13

Makes 8 servings



Brooklyn Bialy recipe from what's cooking america

Recipe Ingredients for Bialy

2 cups water, warm (110 to 115 degrees), divided
1 package active dry yeast
2 teaspoons sugar, granulated
2 1/4 teaspoons salt
1 3/4 cups bread flour
3 1/2 cups all-purpose flour
1 tablespoon vegetable or olive oil
1 1/2 teaspoons poppy seeds
1/3 cup minced onion
1/2 teaspoon salt, coarse kosher

Recipe Directions for Bialy

  1. Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping; set aside.

  2. In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). If you think the dough is too moist - add flour, a tablespoon at a time. If the dough is looking dry and gnarly - add warm water, a tablespoons at a time.

  3. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.

  4. On a floured board or counter, punch dough down and roll into a cylinder shape. With a sharp knife, cut cylinder into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don?t let them over-rise).

  5. Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.

  6. Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned. NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry. Remove from oven and let cool on wire racks.

  7. After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly). NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.

  8. Makes 8 bialys.

Categories

Breads

Nutrition Facts
Serving Size 152.3g
Amount Per Serving
Calories
325
Calories from Fat
25
% Daily Value*
Total Fat
2.8g
4%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
807mg
34%
Potassium
117mg
3%
Total Carbohydrates
64.6g
22%
Dietary Fiber
2.5g
10%
Sugars
1.5g
Protein
9.0g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 22%
* 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
  • Low in sugar
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in sodium
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