Bialys

Name: Bialys
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 10 min
Yield: Makes 6 bialys
Cuisine: United States
Ingredients: 250 ml (9 fl oz/1 cup) lukewarm water; 1½ teaspoons dried yeast; 2 pinches fine polenta (cornmeal); 1 small knob of butter; 3 teaspoons olive oil; 3 teaspoons salt; 1½ tablespoons olive oil; 150 g (5½ oz) onion, finely chopped; 1 teaspoon salt; 1 teaspoon poppy seeds; 400 g (14 oz/2⅔ cups) strong flour

Preparation info

Makes
6
bialys

Difficulty
Medium
Ready in
3 hr 30

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

While the bagel is boiled and baked, its lesser known cousin, the bialy, is just baked. The other big difference is that the bialy only has a hollow in the middle while the bagel has a hole.

Ingredients

Dough

400 g (14 oz/2⅔ cups) strong flour
1½

Americas
United States
Breakfast
Vegetarian
New York

Method

The Dough

Mix together the flour, yeast and salt. In a bowl, beat the lukewarm water and olive oil. Incorporate the first mixture into the second and knead vigorously by hand or using an electric mixer for 10 minutes until the dough is smooth and elastic. Form a smooth ball of dough. Place the dough in an oiled bowl, cover with plastic wrap and let it rest