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If you love bagels (which you do) then you’ll love their rebellious sister the bialy! I bring you a homemade bialy recipe so good you won’t even need a toaster.
It’s the end of Labor Day aka the unofficial end of summer aka end of bikinis and the start of ALL THE CARBS! Bread lovers rejoice. I’ve made you bagels before (here, here, here and definitely here), and I hope you’ve had the chance to make your own bagels. If you like bagels (which I trust you do) you will LOVE (what’s with the capitals today? I’m just so excited!) their less popular but scrappieryounger sister (according to Irvin), the bialy.
Even Beau wants a bialy! “Can I haz bialy?” Photo by Veronica Meewes
What is a bialy? I’m so glad you asked. This homemade bialy recipe is even easier to make than a bagel because it doesn’t require boiling prior to baking. They really are quite different than bagels, except for the fact thatthey are a round breakfast breadloved by Jews. Bialys are more or less the best roll you’ve ever had, with an indent filled with naturally sweet onions. They are chewy, in the best way possible. And because I’m rebellious too, I filled mine with some garlic and poppy seeds as well. I do what I want! Within reason of course.
I met my friend Veronica, a super talented food and travel writer and all around fun gal, over a year ago at the BlogHer conference. She isn’t a MOT, but she is from New Jersey, so pretty much the same thing. We have been talking about making bialyspretty much since the moment we discovered our mutual love for deli food. We had met for bagels…
And falafel…
But never made our own. That is, until now.
Veronica came over my house and we drank mimosas and gossiped and made the best bialys I’ve ever had. And it was glorious. Then we ate said bialys slathered with cream cheese and lox and drank more mimosas and then I took a two hour nap and wondered where my day went and then I ate another bialy for dinner and watched Bachelor in Paradise (not sorry).
Onto the bialys! I adapted my recipeFood.com, with some changes of course. First, make the dough. Combine 1/2 cup warm water, sugar and yeast. Then sit until foamy. Then add remaining water, salt and flours. Knead for 8 minutes by hand if you’e 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 1/2 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 rounds on the cookie sheets flattening slightly. 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 1-inch indentation in each bialy and divide filling amongst bialys.
Bake for 6-7 minutes and then reversebialys around in the oven from front to back and bake another 5-6 minutes until lightly browned, careful not to overcook.
Oh yesss. These are best right out of the oven with cream cheese and lox. Or butter. Or both.
Freeze any extras wrapped in foil and placed in a plastic bag, and toast those before noshing. With lots of garlic and onions,you would think these wouldn’t be a good date food but they are you’d be wrong. Just try to keep the boys away!
Have you made your own homemade bialys?
Homemade Bialy Recipe
Amy Kritzer
If you love bagels (which you do) then you'll love their rebellious sister the bialy! I bring you a homemade bialy recipe so good you won't even need a toaster.
4.85 from 13 votes
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Resting Time 2 hours hrs 45 minutes mins
Total Time 35 minutes mins
Course Bread
Cuisine Jewish
Servings 8
Ingredients
- For bialy dough:
- 2 cups water warm divided (110 to 115 degrees F)
- 2 teaspoons sugar
- 1 packet 7 grams active dry yeast
- 2 1/4 teaspoons salt
- 3 cups bread flour sifted
- 2 1/4 cups all-purpose flour sifted
- Oil for bowl
- For filling:
- 2 tablespoons oil vegetable or olive works well
- 1 medium onion, minced minced
- 1/2 teaspoon kosher salt
- 1 large garlic clove minced
- 1 tablespoon poppy seeds
- 1/4 teaspoon freshly cracked black pepper
Instructions
First, make the dough. Combine 1/2 cup warm water, sugar and yeast. Let sit until foamy. Then add remaining water, salt and flours. Knead for 8 minutes by hand if you’e 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 1/2 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 heating oil in a medium saute pan. over medium heat. Saute onion and salt for 4-5 minutes until translucent. Then add garlic and cook for 1 more minute. Combine with poppy seeds 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.
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Adapted from Food.com
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