Onion Bialys

Do you LOVE bagels??? Then you absolutely must try making bialys.

Sort of a hybrid between onion rolls and gourmet bagels, bialys are….

larry david

Sure the process maybe a little time consuming, but TRUST ME, the result is totally worth it.  Perfect with a schmear of cream cheese….mmm.


This dough is chewy, salty, and jam-packed with caramelized onions.

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I’m in bialys heaven.

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I found this recipe in the December 2014 issue of Saveur magazine (no. 170), but for some reason their website is completely different.  Wah.

Here it is:

  •  1/3 cup olive oil
  • 1 small Vidalia onion, minced
  • 2 tbsp. coarse bread crumbs, lightly toasted
  • 3 cups ice-cold water
  • ½ oz. fresh yeast
  • 5¾ cups bread flour, plus more for dusting
  • 2 tbsp. kosher salt
  • 3 tbsp. poppy seeds
  1. Heat oil and onion in a 12” skillet over medium; cook until onion is golden, 12 minutes. Stir in bread crumbs, let cool.
  2. Stir ½ cup water and the yeast in a bowl until smooth; add remaining water. Combine flour and salt in a stand mixer fitted with a hook. With the motor running, slowly add yeast mixture until a sticky dough forms. At medium-high speed, knead dough until smooth but still sticky, 3-4 minutes. Cover bowl with a dish towel; let sit in a warm place until dough has doubled in size, 1-1½ hours.
  3. Uncover and return dough to stand mixer with hook; knead 10 minutes. Return dough to bowl and cover; let sit until doubled in size once more, about 1 hour. Seem kind of odd beating up dough after its first rise? Don’t judge until you try it.
  4. On a floured surface and with floured hands, divide dough into 16 balls. Place 2” apart on parchment paper-lined baking sheets and cover with dish towels; let sit until slightly puffed, 40-45 minutes.
  5. Place a pizza stone on a rack in the lower third of the oven; heat to 450°F. Wet the bottom of a small glass (about 3” in diameter) with water; press glass into center of each dough ball and twist glass back and forth to produce a thin, flat well surrounded by a thick ring of dough on the outer edge. Brush a little water over the top of dough rings and sprinkle with poppy seeds; spread 1-2 tsp. of onion mixture in well and top edges of dough. Working in batches, place baking sheet on pizza stone; bake until bialys are golden, about 10 minutes. Transfer baking sheet to the middle rack; back until bialys are browned and onions are slightly caramelized, 6-8 minutes. Let bialys cool before serving.



*** I did not have fresh yeast. Substituted in ~1¾ tsp. active dry yeast and 3 cups of warmed (108°F) water.  Also, I covered the bialys with aluminum foil for the ENTIRE baking process. The onions on my first batch burnt without the cover.***


Store leftovers in an airtight container.


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