If you like bagels, you're probably going to love these bialys. They're not as heavy and dense as bagels and they have a savory filling, that combined with the chewy, light dough is absolutely magical! I might only be 25% Polish but my take on bialys was 100% amazing.

Recipe Summary test

prep:
40 mins
cook:
30 mins
additional:
13 hrs 5 mins
total:
13 hrs 75 mins
Servings:
8
Yield:
8 bialys
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Dough:
For the Filling:

Directions

Instructions Checklist
  • Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.

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  • When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.

  • Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.

  • Preheat the oven to 500 degrees F (260 degrees C).

  • Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.

  • Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.

  • Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

Chef's Note:

You can fill these with anything you like instead of the onion-poppy seed filling.

Nutrition Facts

234 calories; protein 7.3g; carbohydrates 43.5g; fat 3g; sodium 489.7mg. Full Nutrition
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Reviews

Rating: 5 stars
09/06/2021
Very easy to make and dangerously delicious. Read More
Rating: 4 stars
09/10/2021
They were good and I don't like bagels Read More
Rating: 5 stars
09/10/2021
I love this alternative to making bagels Read More
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Rating: 5 stars
09/04/2021
These turned out fantastic and were easier than expected to make! I filled them with a mix of Cheddar and Gouda cheese and topped them with garlic salt and sesame seeds! They didn't get quite as dark but I'm still getting used to my new oven. Read More
Rating: 5 stars
09/05/2021
Longtime viewer of Chef John and his recipes on YouTube and thought I would review since I made these yesterday and there are no reviews yet. This was super simple recipe but delicious outcomes. As chef John says on YouTube, really only need a teaspoon of the onion, I didn’t heed his advice and had some blowouts. Also would suggest really trying to make a large opening in center and flattening them out as they will rise. They were delicious after resting out of the oven and warm and were awesome the next day in a egg sandwich. Also be sure to brush with water evenly to get crispness and less flour chalky patches. Read More
Rating: 5 stars
09/06/2021
this recipe was fool proof and amazing! Used everything seasoning and the flavour and overall texture was amazing. Trust Chef John to hit a hone run every single time! Read More
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