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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth. | 2. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes. | 3. Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms. | 4. Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours. | 5. Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more. | 6. Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes. | 7. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature. | 8. Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes. | 9. Center oven rack and preheat oven to 425 degrees F (220 degrees C). | 10. Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes. | 11. Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2			22.2	2.4504	2.8656	0.10800000000000001
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0
water	1	3/4 cups	divided	0.0	0.0	0.0	0.0
purpose flour	3 1/2	cups		-	-	-	-
bread flour	1 1/2	cups		741.855	149.0492	24.6189	3.4113
vital wheat gluten	1	tablespoon		-	-	-	-
kosher salt	2 1/2	teaspoons		-	-	-	-
onion juice	1/4	cup		-	-	-	-
filling				-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
poppy seed	1 1/2	teaspoons		22.05	1.1815	0.7556	1.7455
kosher salt	1/2	teaspoon		-	-	-	-
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.