I first saw Bialys in London. I don’t know why but Bialys have never really called my name. Bagels I always found interesting; because they have an involved process that makes them a challenge perhaps. I haven’t really avoided Bialys but for whatever reason, I’ve never burned to bake them either. Now that I’ve baked them, I know I’ll be baking them again. The are really simple to bake and every time Gorn puts one in his mouth it’s “These are really good.”
Our host kitchen this month is Judy of Judy’s Gross Eats. Thank you for getting me to finally bake Bialys!
This recipe made 15 for me. We’ve had them plain, Gorn put jam one one, I put cream cheese and jalepeno jelly on one, we put hamburgers on two, toasted two and topped them poached eggs and finally peanut butter. They are just good. I have to bake them again to try the bagel traditional lox on them!
1. I fear I played really loose with this recipe. No starter for me …
I simply combined all dough ingredients together except the salt.
Knead for 6 minutes.
Add salt and knead for another 2 minutes or until dispersed.
2. Set aside to rise for 2 hours.
Ah, I put it in the fridge overnight …
3. Roll into a log on a flour dusted surface. Scale out dough at 3 ounces a ball (about 16 bialys total) Mine were more like 3.5 ounces.
Press each out to shape without overworking and leaving 1″ lip around edge.
Proof dough balls (allow to rise again) in warm spot covered with a clean dish towel for an hour or until soft and airy.
4. Sauté onions in 1 tablespoon olive oil until light caramel in color but at higher heat.
Without a stove top, I caramelized my onions in a crock pot. Works like a charm.
5. Make center depression in each one and fill with the filling. I used a scant teaspoon of onion.
Sprinkle bialys lightly with poppy seeds and salt. I looked high and low but no poppy seeds here.
Bake at 450 degree oven, preferably on a pizza stone, for about 12-15 minutes. Mine took 17 minutes.
Bake’m Be a Buddy. Make some bialys and share your experience and photos by emailing Judy a link to your blog or, if you don’t have a blog, email Judy a photo and a brief description. Send to jahunt22 [at] gmail [dot] com by July 29. Once you have posted, Judy will send you a Buddy Badge for baking along with us. Expect a roundup of all of the BBBuddies posts a few days after the close of submissions.
July 18, 2016 at 3:07 am
What’s really amazing is everyone did the onions! Must be the heat….. I’m hungry again.
July 18, 2016 at 3:10 am
Bye George, you’re right Katie! Is this a first? Must be.
July 18, 2016 at 5:03 am
How could anyone NOT choose the onions? I contemplated adding poppy seeds and then decided that we wanted to really taste the caramelized onions.
How strange that you couldn’t find poppy seeds in your neighbourhood. Do you think it’s because of the tiniest trace of opiates in them combined with a deep seated fear of uncontrolled drugs in the county you live in??
Tanna, you are brilliant to use a crockpot for the onions. And you are also brilliant to play so fast and loose with the recipe and still achieve perfect looking bialys. Your slide show is wonderful.
July 18, 2016 at 7:34 am
WOnderful looking rolls! That idea of a wonderful runny egg on it, is just great, I’ll do that too. But with jam…sweet and with onion flavour combined, hmmm that I’m not yet ready for.
July 18, 2016 at 8:32 am
Ah, yes Lien but consider when you slice one of the Bialys only the top has the onions on it …
July 18, 2016 at 10:25 pm
Oooooo, poached egg on toast or English muffin is one of my favorite things, I’ll have it for any meal! Must try that. Now I’m hungry. Your take ended up being similar to mine, with the overnight fridge rise and no poolish. They look beautiful!