Bialys

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 cups warm water, divided
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 1/4 teaspoons salt
• 1 3/4 cups bread flour
• 3 1/2 cups all-purpose flour
• 1 tablespoon butter
• 1 small onion
• kosher salt

Recipe

• 1 in a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
• 2 add remaining 1 1/2 cups water, bread flour, and all-purpose flour.
• 3 mix well and add salt.
• 4 knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). you can add more water or flour to adjust the texture.
• 5 form dough into a ball and place in a lightly oiled bowl, turning to oil all sides.
• 6 cover with plastic wrap and let rise 1 1/2 hours or until tripled.
• 7 punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled.
• 8 on a floured counter, punch dough down and roll into a cylinder shape.
• 9 cut cylinder into 8 rounds.
• 10 lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
• 11 gently pat each dough round into a circle about 3 to 4 inches in diameter.
• 12 place bialys on lightly oiled baking sheets or baking stone, cover with plastic wrap, and let rise an additional 30 minutes or until puffy.
• 13 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.
• 14 place approximately 1 teaspoon of onion (or topping of your choice) in the hole of each bialy.
• 15 dust lightly with flour, cover with plastic wrap, and let rest 15 minutes.
• 16 preheat oven to 425°f
• 17 bake 10 to 15 minutes (if you have to use two pans or stones, switch them from top to bottom after 5 minutes).
• 18 bialys should be golden brown, but still soft.
• 19 cool on wire racks.
• 20 bialys are best eaten fresh (with cream cheese if you like) but will keep a day or two at room temperature, or much longer frozen.