Wednesday, 19 April 2017

Onion Bialys

Bialys came to the United States from Bialystok, Poland, and they are sometimes known as Bialystok Kuchen.  In the early 1900s, hundreds of thousands of Eastern European Jews immigrated to American and settled in New York City.  They brought with them their taste and recipes for bialys. A bialy is similar to a bagel, in that it is a round, chewy roll.  But it is unlike a bagel in two important ways:  One, it does not have a hole in the middle, but a depression; Two, bagels are boiled and bialys are baked.

Bialys were a specialty of early 20th-century bakeries in Bialystock, Poland. I imagine that they came about the same way that pizza did in Italy. Excess bread dough was pressed into a convenient shape for eating out of hand and topped with the locals' favorite vegetable – onions.

The indentation in the middle of the dough is filled with onion, garlic, or poppy seeds.  And the bialy has a very short shelf like, about 6 hours - it tastes the best when hot out of oven. 

RecipeSource: Gayathriscookspot
Country: Poland


Flour / maida – 2 cups
Instant Yeast – 1/2 tsp
Salt – 1 tsp
Water – 2/3 cup + 2 tsp
Onion -3
Oil – 2 tbs


  • In a bowl mix together flour, salt and yeast.
  • Add water and make a smooth dough.
  • Transfer to counter and knead the dough for 8 – 10 minutes.
  • Place in a well oiled bowl and cover with a cling wrap.
  • Allow it to rise for one hour.
  • Divide the dough into 6 equal portions.
  • Roll each portion into a tight ball and place on a tray.
  • Cover and set aside for one more hour.
  • In a pan, add oil and sauté onions until nicely browned.
  • Add salt and pepper to taste and allow it to cool.
  • Shape the balls into discs with a thick outer edge.
  • Place on a greased baking tray.
  • Pinch the dough inside the thick edge with scissors to keep it from puffing.
  • Fill the depression with the caramelized onion mixture.
  • Cover and set aside for 10 -1 5 minutes.
  • Preheat oven to 250 C.
  • Give a milk wash to the bialys and bake in oven for 10 – 15 minutes.
  • Serve it hot out of oven.

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  1. The onion topping sounds delicious. Great bake!

  2. My husband and older one would love to dig in those onion topped bialys :)

  3. The bialys have turned out so amazing! Would love to grab a bite

  4. Just love this Bialys and especially those onion toppings tempts me a lot.

  5. Those onion toppings make this super inviting and what a delicious bake

  6. Very good choice and that onion must have surely made this even more sinful!

  7. These have been on my list since so long, now your post is motivating me...the Bialys look fantastic.

  8. I made these for the letter B and loved them. Caramelized onions on top really make this bread extra special.

  9. I bookmarked them from Pavani's space. Yours have turned out so perfect.

  10. I just want some piping hot bialys!! It is just a fantastic bake..