Bialy - Polish Bread
Bialy is a traditional Polish pastry similar to a bagel but without being boiled before baking. It is named after the city of Białystok, where it originated. The dough of the bialy is soft and airy, while the onion filling in the center gives it an intense, rich flavor. It was a traditional bread of the Polish Jewish community, which became popular in America with emigration. Today, bialy is an increasingly popular breakfast or snack pastry worldwide, especially when spread with fresh cream cheese or butter.
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Ingredients for this recipe
Servings: 8
500
g
All-purpose flour
7
g
Dry yeast
300
ml
Warm water
10
g
Salt
5
g
Sugar
50
g
Finely chopped onion
10
g
Poppy seeds
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Preparation Steps
1
In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 10 minutes, until the yeast is foamy.
2
In a large bowl, whisk together the flour and salt.
3
Pour in the yeast mixture and knead until you have a soft, elastic dough.
4
Cover and let rise in a warm place for about 1.5 hours, or until doubled in size.
5
Divide the dough into 8 equal portions, and shape them into small discs.
6
Press down the center of each disc with your fingers to create a depression.
7
Fill the depressions with finely chopped onion, then sprinkle with poppy seeds.
8
Preheat the oven to 430°F (220°C) and bake the bialys for 12-15 minutes, or until golden brown.
9
Let cool on a wire rack, then serve fresh with butter or cream cheese.
