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Classic Bialys

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Classic Bialys Recipe

This recipe comes to us courtesy of Philadelphia-based food writer, Emily Teel. She shared that when she thinks of her dad's early adventures in baking, these bialys are what first comes to mind. Chewy, with just the right amount of onion filling, they freeze and reheat well, too.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Yield
12 bialys
Nutrition information

Ingredients

Choose your measure:

Dough

Filling

  • 1 medium onion, peeled and quartered
  • 1 teaspoon poppy seeds
  • 1/8 teaspoon salt
  • 3 to 4 grinds fresh black pepper
  • 1 tablespoon olive oil
  • farina or cornmeal for pans

Instructions

  1. To make the dough: Combine the flour, salt, yeast, and onion powder in the bowl of a stand mixer fitted with a beater attachment. Switch to a dough hook, add the water and mix until just combined, 1 or 2 minutes at low speed. Stop the mixer, cover the bowl, and let sit for 20 minutes.
  2. After this rest, uncover the bowl and continue kneading at medium speed for 8 minutes, or until the dough is smooth and elastic.
  3. Cover and refrigerate the dough (in an oiled bowl if desired) overnight for a slow, cool rise that will develop the dough's flavor.
  4. Next day, divide the dough into 12 pieces (they'll weigh just under 4 ounces each) and round each into a ball. Place on a lightly oiled baking sheet, cover with greased plastic, and let rise at room temperature for 1 hour, or until puffy.
  5. Preheat the oven to 475°F.
  6. To make the filling: Pulse the onion in a food processor until very finely chopped, but not liquid. Mix in the poppy seed, salt, and pepper. Heat the oil in a saucepan and cook the onion mixture for a few minutes over medium-low heat until the liquid cooks off and the onion is very slightly caramelized. Remove from the heat and cool.
  7. To shape and bake: Lightly sprinkle 2 baking sheets with farina or cornmeal. Take each dough ball and stretch it into a bagel shape about 6" to 7" in diameter, without puncturing the center, and leaving a wide, flat indentation where the hole would be. Place a few inches apart on the prepared baking sheets, 6 per pan. Place a scant teaspoon of the onion filling in the indentation and spread it out with your fingers. Don't overfill; a little goes a long way.
  8. Bake for 8 to 10 minutes, until light golden brown. Remove the bialys from the oven and serve warm; or cool on a rack and save for toasting later.

Nutrition Information

  • Serving Size 1 bialy, 129g
  • Servings Per Batch 12 servings
Amount Per Serving:
  • Calories 272
  • Calories from Fat 20
  • Total Fat 3g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 561mg
  • Total Carbohydrate 52g
  • Dietary Fiber 3g
  • Sugars 1g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.