Bialys Recipe

Flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise, creating a light and airy texture.

Water: Activates the yeast and hydrates the dough.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Onion: Adds a savory flavor to the filling.

Poppy seeds: Adds a nutty flavor and texture to the filling.

Olive oil: Used for sautéing the onions, adding richness to the filling.

When making bialys, ensure that the water used to activate the yeast is at the correct temperature, around 110°F. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. This step is crucial for achieving the right dough consistency and ensuring a good rise. Additionally, when sautéing the onions, make sure they reach a golden brown color to bring out their natural sweetness, which will enhance the overall flavor of the bialys.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bialys a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bialys.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor more effectively.

• sugar - Substitute with honey: Honey adds a different depth of sweetness and can also help with browning.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a subtle complexity to the bialys.

• poppy seeds - Substitute with sesame seeds: Sesame seeds provide a similar crunch and nutty flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for sautéing.

• Allow the bialys to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the bialys soggy.

• For short-term storage, place the bialys in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• If you plan to keep them longer, wrap each bialy individually in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.

• Place the wrapped bialys in a large, resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their storage time.

• Store the bialys in the freezer for up to 3 months. Freezing them individually allows you to take out only the number you need without defrosting the entire batch.

• To reheat, preheat your oven to 350°F (175°C). Remove the bialys from the freezer and unwrap them. Place them on a baking sheet and bake for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• Alternatively, you can reheat the bialys in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 30-60 seconds, checking to ensure they are heated through.

• For an extra touch of freshness, you can brush the bialys with a little olive oil or butter before reheating. This will help to revive their original texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the bialys on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain the bialys's crispy exterior and soft interior.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the bialys directly on the rack or on a small baking tray. Heat for 5-7 minutes until they are warm and slightly crispy. This is a quick and efficient way to reheat without compromising texture.

• Microwave Method: Place the bialys on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 30-45 seconds. Check if they are warm enough; if not, continue in 10-second intervals. Note that this method may make the bialys a bit softer.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the bialys in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through. This method can help retain some of the bialys's crispiness.

• Steam Method: If you have a steamer, place the bialys in the steamer basket. Steam for about 3-5 minutes until they are heated through. This method keeps the bialys moist and soft, perfect if you prefer a tender texture.

• Mixing bowl: A large bowl used to combine the warm water, yeast, and sugar, and later to mix in the flour and salt.

• Measuring cups: Used to measure out the flour, water, and olive oil accurately.

• Measuring spoons: Used to measure the salt, sugar, and poppy seeds precisely.

• Wooden spoon: Useful for stirring the yeast mixture and initial mixing of the dough.

• Stand mixer: Optional, but can be used with a dough hook attachment to knead the dough until smooth and elastic.

• Kitchen towel: Used to cover the dough while it rises.

• Baking sheet: A flat sheet used to place the dough balls on for baking.

• Parchment paper: Lining the baking sheet to prevent the bialys from sticking.

• Knife: Used to finely chop the onion.

• Cutting board: A surface to chop the onion on.

• Skillet: Used to sauté the chopped onion in olive oil.

• Spatula: Useful for stirring the onions while they sauté.

• Oven: Preheated to 450°F (230°C) for baking the bialys.

• Cooling rack: Used to cool the bialys after baking.

Prepare the filling: Sauté the onion and poppy seeds mixture while the dough is rising to save time.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook attachment to speed up the process.

Preheat the oven early: Start preheating the oven while shaping the dough balls to ensure it's ready when you are.

Divide dough efficiently: Use a kitchen scale to quickly and evenly divide the dough into equal pieces.