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.

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

Salt: Enhances the flavor of the dough and the filling.

Water: Activates the yeast and binds the dough together.

Vegetable oil: Adds moisture and richness to the dough.

Onions: Provides a savory, aromatic filling for the bialys.

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

When making bialys, ensure that the water you use is warm but not too hot, ideally between 105°F and 115°F. This temperature range activates the yeast without killing it, promoting a good rise. Additionally, when creating the indentation for the onion and poppy seed filling, use your thumb to press down gently but firmly, ensuring the filling stays in place during baking.

• 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 into the dry ingredients without needing to be activated in water first.

• sugar - Substitute with honey: Honey adds a slight floral note and helps with browning.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

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

• vegetable oil - Substitute with olive oil: Olive oil adds a distinct flavor and can make the dough a bit more tender.

• finely chopped onions - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• poppy seeds - Substitute with sesame seeds: Sesame seeds provide a different texture and a nutty flavor.

• vegetable oil - Substitute with butter: Butter can add a richer flavor and a slightly different texture to the filling.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a different texture, which can affect the distribution of saltiness.

• Allow the bialys to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• Store bialys in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, wrap each bialy individually in plastic wrap or aluminum foil. This helps maintain their freshness and prevents freezer burn.
• Place the wrapped bialys in a resealable freezer bag or airtight container. Label with the date to keep track of storage time.
• Freeze for up to 3 months. When ready to enjoy, thaw bialys at room temperature or reheat directly from frozen.
• For reheating, preheat your oven to 350°F (175°C). Place bialys on a baking sheet and warm for 10-15 minutes, or until heated through and slightly crisp.
• Alternatively, you can reheat bialys in a toaster oven or air fryer for a quick and easy option.
• Avoid microwaving as it can make the bialys chewy and less enjoyable.

• Oven Method: Preheat your oven to 350°F (175°C). Place the bialys on a baking sheet and 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 sheet. Heat for 5-7 minutes. This method is quick and keeps the bialys nice and crispy.

• Microwave Method: Place the bialys on a microwave-safe plate. Cover with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. This method is the fastest but 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 2-3 minutes on each side. This method can give the bialys a slightly toasted flavor and texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the bialys in the air fryer basket in a single layer. Heat for 3-5 minutes. This method is great for achieving a crispy exterior while keeping the inside soft.

• Mixing bowl: A large bowl used to combine the flour, yeast, sugar, salt, warm water, and vegetable oil to form the dough.

• Measuring cups: Used to measure the flour and warm water accurately.

• Measuring spoons: Used to measure the yeast, sugar, salt, and vegetable oil.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Floured surface: A clean surface dusted with flour to knead the dough.

• Damp cloth: Used to cover the dough while it rises in the bowl.

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

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

• Knife: Used to finely chop the onions.

• Small bowl: To mix the chopped onions and poppy seeds together.

• Oven: Preheated to 475°F (245°C) for baking the bialys.

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

Prepare the filling: Chop the onions and mix with poppy seeds and salt while the dough rises.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook to save time and effort.

Preheat early: Preheat the oven while shaping the dough balls to streamline the process.

Batch work: Divide and shape all the dough balls at once before filling them to maintain efficiency.

Quick rise: Place the dough in a slightly warm oven (turned off) to speed up the rising process.