A modern twist on the traditional bialy, offering a flavorful and easy-to-follow recipe for a delightful bread experience.
Prepare the onion topping by mixing the finely chopped onion, poppy seeds, olive oil, and salt in a small bowl. Set aside.
Chop the onion finely to ensure even cooking and a pleasant texture.
In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 10 minutes until it becomes frothy.
Ensure the water is warm, not hot, to activate the yeast effectively.
Add the olive oil, salt, bread flour, and all-purpose flour to the yeast mixture. Mix until a dough forms.
Gradually add the flour to avoid lumps and achieve a smooth dough.
Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic.
If the dough is sticky, sprinkle a little flour on the surface as you knead.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1.5 hours or until tripled in size.
Cover the bowl tightly to retain moisture and warmth for better rising.
Punch down the dough, divide it into 8 equal portions, and shape each into a ball. Let them rest for 10 minutes.
Use a sharp knife to divide the dough evenly for consistent sizes.
Flatten each ball into a disc and place them on a parchment-lined baking sheet. Cover and let them rise for another 30 minutes.
Ensure the discs are evenly flattened for uniform baking.
Preheat the oven to 425°F (220°C).
Preheating ensures the bialys bake evenly and develop a nice crust.
Make an indentation in the center of each disc and fill it with the onion topping.
Press gently to avoid deflating the dough.
Bake the bialys for 12-14 minutes until they are lightly golden. Rotate the baking sheet halfway through for even baking.
Keep an eye on the bialys to prevent over-baking and dryness.
Let the bialys cool on a wire rack before serving. Enjoy them fresh or toasted with your favorite spread.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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