Bialy

Bialy is a small traditional polish roll. Bialys came to the United States from Bialystok, Poland, and they are sometimes known as Bialystok Kuchen.

The bialy is not a sub-type of bagel, it’s a thing unto itself. Round with a depressed center filled with cooked onions and sometimes poppy seeds, it is simply baked (bagels are boiled, then baked) soft, chewy, floury crust.

Yield: 8 to 10 pieces

Prep Time: 10 minutes

Cook Time: 15 to 18 minutes

Cuisine: Poland  

Ingredients:

For Dough:

1.      2 1/2 cup bread flour

2.      1 teaspoon active dry instant yeast

3.      2 teaspoon sugar

4.      1 teaspoon salt

5.      1 1/4 cup lukewarm water

6.      Milk for brushing

For filling:

1.      1 tablespoon olive oil

2.      2 large onions finely chopped

3.      1/2 teaspoon pepper powder

4.      Salt

Method:

1.      Combine 1 cup water, sugar with the yeast to dissolve.   

2.      In a large bowl combine all dough ingredients together except the salt.

3.      When dough comes together, knead for 5 minutes.

4.      Now add salt and knead for another 5 minutes or until soft, smooth and elastic dough. (If needed add more lukewarm water).

5.      Now on an oiled bowl keep the dough and cover the bowl using cling wrap.

6.      Set aside (in a warm place) to rise for 2 hours.

7.      After 2 hours, the dough risen and doubled in size.

8.      Punch down the air and knead the dough for few seconds then divide the dough in equal portion.

9.      Shape each into a roll by flattening it and then pinching the ends together to form a smooth ball.

10.  Place the rolls on a lightly greased baking sheet leaving about 2 to 3 inches space between them.

11.  Proof dough rolls(allow to rise again) in warm place covered with a clean dish towel for an hour or until soft and airy.

12.  Meanwhile prepare the onion filling, heat the oil in a pan then add onions and sauté until light caramel in color in higher heat.

13.  Add in salt and pepper, give a stir and allow this to cool completely.

14.  Squeeze center of each roll while gently pinching and pulling apart with thumbs to create an indentation or shallow nest shape.

15.  Fill the filling in the depressions of each Bialy, add grated parmesan cheese to onion mix. Brushes the Bialy with milk, Bake in a preheated oven at 230º C for 10 to 15 minutes or till they’re golden brown in color.

16.  Cool them on a rack, serve slightly warm or at room temperature. 

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