Bialys Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the dough and the filling.

Active dry yeast: Leavens the dough, making it rise and become airy.

Water: Hydrates the dough, allowing the ingredients to come together.

Onions: Provides a savory, aromatic filling for the bialys.

Poppy seeds: Adds a nutty flavor and crunchy texture to the filling.

Vegetable oil: Used to grease the bowl, preventing the dough from sticking.

When making bialys, ensure that the onions for the filling are finely chopped to achieve an even distribution of flavor. Sauté the onions in a bit of vegetable oil until they are soft and translucent before mixing them with the poppy seeds and salt. This will enhance the sweetness of the onions and add depth to the filling.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bialys a chewier texture.

• sugar - Substitute with honey: Honey can add a slight floral note and additional moisture to the dough.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and may reduce the rising time.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• finely chopped onions - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• poppy seeds - Substitute with sesame seeds: Sesame seeds can provide a similar nutty flavor and crunchy texture.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor and healthier fats to the bialys.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can provide a different texture and flavor burst.

• Allow the bialys to cool completely at room temperature before storing or freezing. This helps to prevent condensation, which can make the bialys soggy.

• For short-term storage, place the bialys in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days. If you prefer them warm, you can reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• For longer storage, wrap each bialy individually in plastic wrap or aluminum foil. This will help to maintain their freshness and prevent freezer burn.

• Place the wrapped bialys in a large freezer-safe bag or container. Label the bag with the date to keep track of their storage time. They can be frozen for up to 3 months.

• When ready to enjoy, remove the desired number of bialys from the freezer. Unwrap and let them thaw at room temperature for about 1-2 hours.

• For a quicker thawing method, you can microwave the bialys on a defrost setting for about 1-2 minutes. Be cautious not to overheat them, as this can make them tough.

• To restore their crispiness, preheat your oven to 350°F (175°C) and bake the thawed bialys for about 5-7 minutes until they are warm and slightly crispy on the outside.

• If you have leftover bialys that have already been filled with the onion and poppy seed mixture, follow the same storage and freezing guidelines. However, be mindful that the filling may alter slightly in texture after freezing and reheating.

• For an extra touch of freshness, you can brush the bialys with a little vegetable oil before reheating them in the oven. This will help to enhance their golden-brown color and add a bit of shine.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the bialys on a baking sheet lined with parchment paper.
  3. Lightly spritz the bialys with water to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• Toaster Oven Method:

  1. Set your toaster oven to 350°F (175°C).
  2. Place the bialys directly on the rack or on a small baking tray.
  3. Toast for 5-7 minutes, checking periodically to ensure they don't overheat.

• Microwave Method:

  1. Place the bialys on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-45 seconds. Check and add more time if necessary, but be cautious to avoid making them too chewy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the bialys in the skillet and cover with a lid.
  3. Heat for 2-3 minutes on each side, pressing down gently with a spatula to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the bialys in the basket, ensuring they are not overcrowded.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• Mixing bowl: A large bowl used to combine the flour, sugar, salt, and yeast, and to mix the dough.

• Measuring cups: Used to measure the flour and warm water accurately.

• Measuring spoons: Used to measure the sugar, salt, and yeast precisely.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Stand mixer: Optional, but can be used with a dough hook attachment to mix and knead the dough.

• Clean surface: A clean countertop or board for kneading the dough.

• Kitchen towel: Used to cover the dough while it rises.

• Baking sheet: A flat sheet used to bake the bialys.

• Parchment paper: Lining the baking sheet to prevent the bialys from sticking.

• Knife: Used to finely chop the onions for the filling.

• Mixing bowl (small): A smaller bowl to mix the filling ingredients.

• Spoon: Used to spoon the filling into the center of each dough round.

• Oven: Preheated to 450°F (230°C) for baking the bialys.

• Cooling rack: Used to cool the bialys after baking.

Prepare the filling: Chop the onions and mix with poppy seeds and vegetable oil while the dough is rising to save time.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook attachment to reduce manual effort and time.

Preheat the oven early: Start preheating the oven while shaping the dough balls to ensure it reaches the desired temperature by the time you're ready to bake.

Batch work: Shape and fill all dough balls before placing them on the baking sheet to streamline the process.