Name: Bialys
Yield: Makes 1 dozen bialys
Ingredients: 96 grams (¼ c + 3 tbsp) crème fraîche; 144 grams (¾ c) Caramelized Onions; 206 grams (1 c + 2 tbsp) water at about 60°F (15°C); 22 grams (1 tbsp) rye malt extract; 8 grams (1⅛ tsp) honey; 30 grams (2 tbsp) unsalted butter, at room temperature; 30 grams (2 tbsp) water at about 60°F (15°C); 30 grams (3½ tbsp) white flour; 375 grams (2½ c + 3 tbsp) white flour, plus additional as needed for working with the dough; 12 grams (2 tsp) fine sea salt; 15 grams (1 tbsp) Sourdough Starter

Preparation info

Makes
1 dozen
bialys

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

In New York, any place that sells lox and bagels is sure to have bialys. Softer than a bagel, with a well in the center filled with caramelized onions, it is the bagel’s overlooked sibling. Legend has it that it was invented in the town of Bialystok in eastern Poland. That could be true, but bialy also means “pale” in Polish, and it is a pale roll when compared to a golden bagel. I like to believe that both stories are true. The thing I’ve noticed about bialys is that no one ever goe