Bialys

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 16
• 2 cups warm water
• 2 1/2 teaspoons yeast
• 2 teaspoons sugar
• 2 1/2 teaspoons salt
• 1 1/4 cups bread flour
• 3 1/2 cups flour
• 1 tablespoon oil
• 1 1/2 teaspoons poppy seeds
• 1/2 cup minced onion
• 1/2 teaspoon salt

Recipe

• 1 in large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.
• 2 mix the water and flours into yeast mixture.
• 3 knead until smooth (dough will be soft). use more flour as needed.
• 4 cover lightly and let set in warm place until tripled in size (about 1/1/2 hours).
• 5 punch dough down and let rise again until doubled.
• 6 punch dough down and roll into 2 cylinders.
• 7 cut each roll into 8 rounds.
• 8 lay flat, cover with a towel, and let rest.
• 9 prepare the topping mixture by mixing the oil, poppyseed, onion, and salt; set aside.
• 10 pat the dough into flattened round a little higher in the middle than at the outer edge (each should be about 3 1/2 inches in diameter); place on a lightly floured surface and cover with a dry towel then topped with a damp towel.
• 11 let rise until 1/2 in bulk half proofed (this will take 30 minutes -- don't let over raise).
• 12 press the bottom of shot glass about 1" in the center of each bialy to make a deep indentation.
• 13 spread the topping mixture over the bialys and let rise for 15 minutes more until 3/4 proofed, taking care not to let them over rise.
• 14 preheat oven to 425°f while the bialys are rising.
• 15 carefully transfer the bialys to 2 large 14x17 inch ungreased baking sheets.
• 16 bake on the upper and lower shelves of oven for 6 to 7 minutes; turn and switch the pans on the shelves so they bake evenly 5 to 6 minutes more.
• 17 can be frozen.