Australasian Union of Jewish Students

Bialy

Bialy

Say hello to the bagel's cousin, bialy. This Polish pastry is deliciously pizza-like. The bialy is rumoured to have come about because a baker didn't want to waste dough that had dropped on the floor, so he added some poppy seed and onion.

Check out the recipe below!

By Aujs / September 22, 2016

Ingredients

Filling

Rice flour for dusting

1 tablespoon olive oil

1 teaspoon poppy seeds

1/2 teaspoon kosher salt

1/2 onion minced, per bialy

Dough

480 grams bread flour

270 gram plain flour

1 tablespoon coarse salt

2 teaspoons sugar

115 grams starter or poolish*

1/2 teaspoon active dry yeast

60 ml warm water

430 ml cold water

Preparation

*Make the poolish the night before with 1/2 cup flour, 1/3 cup water and 1/4 teaspoon active dry yeast.

Mix together and leave out at room temperature overnight.

1. Combine warm water with the yeast. Combine all dough ingredients together except the salt.

2. When the dough comes together, knead for 6 minutes.

3.Add salt and knead for another 2 minutes. Set aside to rise for 2 hours.

4. Roll into a log on a flour dusted surface. Separate into about 16 balls.

5. Press each out to round shape.

6. Proof dough balls (allow to rise again) in warm spot covered with a clean dish towel for an hour or until soft and airy.

7. Saute onions in olive oil until light caramel in colour. Make centre depression in each one and add filling.

8. Sprinkle bialys lightly with poppy seeds and salt.

9. Bake at 230 degree oven, for about 12-15 minutes.

 

Adapted from: http://www.foodrepublic.com/recipes/everything-you-need-to-know-about-the-bia ly-i ncl udi ng-a-recipe/

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