Bialys originate from the Jewish community in Poland. Popular all over the place.
And what is there not to love? Soft buns filled with caramelised onions. They are like bagels, but instead of a hole, you get a delicious filling.
For the dough:
500g (1.1lb) strong white bread flour
290g (10.2oz) water at around 25C (77F) if your kitchen is around 20C (68F).
10g (0.35oz) salt
7g (0.24oz) dry yeast or 3x the amount of fresh yeast
50g (1.8oz) seeds of your choice
1 egg for brushing
To learn more about dough temperature control click here.
For the filling:
1 large white onion, diced
50g (1.8oz) breadcrumbs. I used left over soda bread, but you can use whatever crumbs you like. You can add some cheese if you want too. I had some feta in the fridge, so I added it.
- Disperse the yeast in the water.
- Add the salt and mix to dissolve.
- Add the flour and bring together. Turn out on your table and knead for around 5 minutes.
- Place the dough in a bowl, cover and proof for 45 minutes.
- Fold and place back for another 45 minutes proofing.
- Divide the dough into 10 equal pieces. At this point you can pre-heat your oven to 250C (480F) fan off.
- Cover and proof for 45 minutes or until visibly puffed up and almost twice the size.
- Shape by pressing your thumbs into the centre of the dough ball and stretching gently whilst going around in a circle. The hole should be around 5cm (2in) in diameter and the bottom layer of dough should be very thin.
- Place a teaspoon of your filling into the centre of each bialy.
- Brush the sides with the egg and sprinkle with seeds.
- Place on a baking sheet with parchment paper.
- Bake for 8 – 10 minutes
Watch the video here