Serves 8
155 min
Homemade Bialy
Recipe GLPR9fc1bf7e9ccd9a
A traditional Eastern European roll with a tender, chewy crumb and a savory poppy seed and garlic-onion filling tucked into a distinctive central indent. These bialys are baked until golden and can be enjoyed warm or reheated from the freezer. Perfect for breakfast, brunch, or as a flavorful side.
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Ingredients
1 packet (7 grams) active dry yeast
3 cups bread flour, sifted
2¼ cups all-purpose flour, sifted
2¼ cups warm water (110 to 115 degrees F), divided
2 teaspoons sugar
2¼ teaspoons salt
Oil for bowl
1 large garlic clove, minced
1½ teaspoons poppy seeds
¼ teaspoon freshly cracked black pepper
Directions
Combine ¼ cup of the warm water, sugar, and yeast in a small bowl. Stir gently and let sit for about 5 to 10 minutes until the mixture becomes foamy.
In a large mixing bowl, combine the sifted bread flour and all-purpose flour. Add the remaining 2 cups of warm water, salt, and the foamy yeast mixture. Mix until a shaggy dough forms.
Knead the dough for about 8 minutes by hand on a floured surface, or use an electric mixer with a dough hook, until the dough becomes soft and no longer sticky. Add a small amount of flour if the dough feels too wet, or a splash of water if it seems too dry.
Place the dough into an oiled bowl, turning it to coat lightly with oil. Cover loosely and let rise at room temperature for about 1 hour, or until it has tripled in size.
Punch down the dough and let it rise again for about 45 minutes until it has doubled in size.
On a lightly floured surface, shape the dough into a log and cut it into 8 equal pieces. Preheat the oven to 425°F and line two baking sheets with parchment paper.
Place the dough pieces on the prepared baking sheets and gently flatten each one into a round shape. Cover with plastic wrap and let rise for about 30 minutes.
While the bialys are rising, prepare the filling by combining the minced garlic, poppy seeds, black pepper, and salt in a small bowl. Mix well.
Using your fingertips, gently press a 1-inch indentation into the center of each bialy round, being careful not to pierce through the bottom. Divide the filling evenly among the bialys, spooning it into each indentation.
Bake the bialys at 425°F for 6 to 7 minutes. Rotate the baking sheets front to back and bake for an additional 5 to 6 minutes, until the bialys are lightly golden brown.
Remove from the oven and cool on the baking sheets for a few minutes before serving warm. For storage, wrap cooled bialys in foil, place in a freezer bag, and freeze. Toast before eating to restore freshness.
