It may not technically be a bagel, but a warm bialy pairs just as well with some lox and cream cheese.
Call it anything you like, but whatever you do, don’t call this bialys recipe a bagel. I know, it is tempting to call a bialy a bagel, but it’s not. Yes, it is a round bread item. And yes, you will likely have to go to a bagel shop to buy one. But while both are great with cream cheese and lox, the similarities end there.
Authentic New York-style bagels are boiled before they are baked. That’s what gives them their wonderful crust and chewy, soft interiors. They also have that trademark hole in the center, similar to a donut. Bialys, on the other hand, are not boiled, only baked. That gives them a more bread-like texture that is soft and tender. Rather than a center hole, they have a depression that is filled with sautéed onions and poppyseeds.
Truth be told, it was bialys (and onion rolls) that got me to love onions. The onions for the filling are cooked until they achieve a rich caramelization, imparting a sweet, slightly nutty flavor. If you ask me what I miss most about living in New York, bialys are definitely towards the top of the list, right up there with pizza and black-and-white cookies. Thankfully, with this bialys recipe, I can whip up a taste of New York wherever I am.
Tips for making perfect bialys
The most important thing to remember when making this bialys recipe is that you want to use bread flour. Switching to all-purpose flour will result in a slightly softer dough. Bread flour contains higher protein and more gluten, which gives the bialys their signature chewy texture. Next, make sure to use instant yeast, not active dry yeast. The type of yeast used when baking will influence the result. When sautéing your onions, do not let them cook past the translucent stage, or they will get too dark when baking in the oven.
Also, I recommend placing the dough to rise inside the oven, as it is free of drafts. Do not turn it on. Be sure to adhere to the directions for the rising times—that is crucial. The result will be perfectly baked bialys every time!
How do I store leftovers?
This bialys recipe is best consumed when fresh, especially when they are warm out of the oven. If you have leftovers to store, place them in a paper bag sealed tightly or an airtight container to maintain their crusty exterior and chewy interior. Keep them at room temperature for no more than 2 days. If you’d like to store them for longer, tightly wrap each completely cooled bialy separately in aluminum foil or plastic wrap and place them in a freezer-safe bag. Squeeze out any extra air, and freeze them for up to 3 months. Defrost frozen bialys at room temperature for an hour. Reheat them in a preheated 350°F oven for approximately 6 minutes, until warm and crispy again.
Serving suggestions
Once you make this bialys recipe, serve them with Whipped Cream Cheese, sliced nova, tomatoes, onions, and capers. I like to use whipped cream cheese, as it spreads more easily than regular cream cheese. Other great toppings include Canned Salmon Salad, Egg Salad With Pickles, and Tuna Salad With Egg. Add some Air-Fryer Breakfast Potatoes and a Fresh Fruit Bowl, and you have a tasty brunch.
Bialys Recipe
Ingredients
- 3 cups bread flour
- 1 teaspoon instant yeast
- 3/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 1/4 cups warm water
- 1 tablespoon olive oil
- 1 1/4 cups finely chopped onion
- Pinch of salt
- 3/4 teaspoon poppy seeds
- Extra flour for dusting
Instructions
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In a large bowl, combine the bread flour, instant yeast, salt, and sugar. Slowly add the warm water while stirring until a sticky dough forms.
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Turn the dough onto a lightly floured work surface and knead until smooth. Place the dough in a well-oiled bowl, cover it, and let it rise in a warm spot for about 1.5 hours until doubled in size.
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While the dough rises, heat the olive oil in a skillet over medium heat. Add the chopped onion with a pinch of salt and cook until the onion is soft and translucent (about 7 minutes). Stir in the poppy seeds and remove from heat to let it cool.
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Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball and let rest, covered, for 30 minutes. With lightly floured hands, press a depression in the center of each ball. Spoon the cooled onion mixture into each depression.
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Arrange the rolls on a parchment-lined baking sheet and let rest for 15 minutes. Preheat the oven to 450°F and bake the bialys for about 15 minutes until they are golden brown. Remove from the oven and cool on a rack before serving.
Nutrition
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