Homemade Bialy
Homemade Bialy might be just the side dish you are searching for. One serving contains 431 calories, 10g of protein, and 15g of fat. This dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 24 cents per serving. 258 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of sugar, water, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by What Jew Wannan Eat. With a spoonacular score of 54%, this dish is solid. Similar recipes include Everything You Need To Know About The Bialy (Including A ), New York Bialy, First Cousin to a Bagel, and Polish White Borscht (Bialy Barszcz).
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 packet (7 grams) active dry yeast
3 cups bread flour, sifted
2¼ cups all-purpose flour, sifted
1 large garlic clove, minced
½ teaspoon kosher salt
Oil for bowl
¼ teaspoon freshly cracked black pepper
1½ teaspoons poppy seeds
2¼ teaspoons salt
2 teaspoons sugar
2 cups water, warm divided (110 to 115 degrees F)
Equipment:
hand mixer
baking paper
baking sheet
plastic wrap
bowl
oven
ziploc bags
aluminum foil
Cooking instruction summary:
First, make the dough. Combine cup warm water, sugar and yeast. Let sit until foamy. Then add remaining water, salt and flours. Knead for 8 minutes by hand if youe tough or with a dough hook on an electric mixer until dough is soft and not sticky and roll into a ball. Add a tiny bit of flour if your dough is sticky or water if it seems dry.Place dough in an oiled bowl and let rise for 1 hours or until tripled in size. Punch down and let rise another 45 minutes until doubled in size. On a floured surface, roll dough into a log and cut into eight pieces.Preheat oven to 425 degrees F. Line two cookie sheets with parchment paper, and place pieces on the cookie sheets flattening slightly into rounds. Cover with plastic wrap and let rise another 30 minutes. Meanwhile, make filling by combining onion, poppy seeds, olive oil, garlic, salt and pepper. With your fingers make a 1-inch indentation in each bialy and divide filling amongst bialys.Bake for 6-7 minutes and then reverse bialys around in the oven from front to back and bake another 5-6 minutes until lightly browned, careful not to overcook.Freeze any extras wrapped in foil and placed in a plastic bag, and toast those before noshing.
Step by step:
1. First, make the dough.
2. Combine cup warm water, sugar and yeast.
3. Let sit until foamy. Then add remaining water, salt and flours. Knead for 8 minutes by hand if youe tough or with a dough hook on an electric mixer until dough is soft and not sticky and roll into a ball.
4. Add a tiny bit of flour if your dough is sticky or water if it seems dry.
5. Place dough in an oiled bowl and let rise for 1 hours or until tripled in size. Punch down and let rise another 45 minutes until doubled in size. On a floured surface, roll dough into a log and cut into eight pieces.Preheat oven to 425 degrees F. Line two cookie sheets with parchment paper, and place pieces on the cookie sheets flattening slightly into rounds. Cover with plastic wrap and let rise another 30 minutes. Meanwhile, make filling by combining onion, poppy seeds, olive oil, garlic, salt and pepper. With your fingers make a 1-inch indentation in each bialy and divide filling amongst bialys.
6. Bake for 6-7 minutes and then reverse bialys around in the oven from front to back and bake another 5-6 minutes until lightly browned, careful not to overcook.Freeze any extras wrapped in foil and placed in a plastic bag, and toast those before noshing.
Nutrition Information:
covered percent of daily need
