ANA'S NY BIALYS
Growing up in NYC, my family adored bagels and bialys. Once you have them in NYC, they just aren't the same anywhere else. While just about everyone knows what a bagel is, most have never heard of a bialy. I've always described them as a cross between an onion bagel and an English muffin. They aren't chewy like bagels but they have the nooks and crannies of an English muffin. My children, who dislike onions, love bialys even though the tops are loaded with them - go figure. How to eat a bialy? Toasted with butter or cream cheese. Toast and use for just about any sandwich or burger.
Provided by Gomer
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 4h12m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Center oven rack and preheat oven to 425 degrees F (220 degrees C).
- 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.
- Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 23.4 g, Fat 1.3 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 362.1 mg, Sugar 0.9 g
ANA'S NY BIALYS
Growing up in NYC, my family adored bagels and bialys. Once you have them in NYC, they just aren't the same anywhere else. While just about everyone knows what a bagel is, most have never heard of a bialy. I've always described them as a cross between an onion bagel and an English muffin. They aren't chewy like bagels but they have the nooks and crannies of an English muffin. My children, who dislike onions, love bialys even though the tops are loaded with them - go figure. How to eat a bialy? Toasted with butter or cream cheese. Toast and use for just about any sandwich or burger.
Provided by Gomer
Categories Roll and Bun Recipes
Time 4h12m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Center oven rack and preheat oven to 425 degrees F (220 degrees C).
- 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.
- Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 23.4 g, Fat 1.3 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 362.1 mg, Sugar 0.9 g
NEW YORK BIALY, FIRST COUSIN TO A BAGEL
Make and share this New York Bialy, First Cousin to a Bagel recipe from Food.com.
Provided by Bergy
Categories Yeast Breads
Time 1h35m
Yield 12 Bialys
Number Of Ingredients 12
Steps:
- Whisk together the water, sugar and yeast, whisk until the yeast has dissolved Stir in about 1 tbsp salt and about 2 1/2 cups flour, just enough flour to make a soft dough.
- Knead on floured board or using your dough hook in your mixer.
- By hand knead 8-10 minutes with the dough hook about 6 minutes.
- Incorporate flour as you are doing this until your dough is smooth and elastic Cover dough with clean cloth and set aside to rise (I do this in the oven with the oven light on).
- Let rise until double in size and then punch down.
- Line two baking sheets with parchment paper and sprinkle with the cornmeal.
- Stir together the onions, poppy seed and oil.
- In an other bowl whisk together the egg& 2 tbsp water.
- When the dough has risen and you have punched it down divide it into 12 equal pieces and let it rest for ten minutes.
- Roll or stretch each piece into a 4-5 inch oval and place them on the prepared baking sheets.
- Brush each Bialy with the egg mixture and sprinkle with the onion/poppy seed mixture (about a heaping tablespoonful on each).
- Cover with a floured tea towel and let rise until they look puffy (about 30-40 minutes).
- Place in 450F oven, reduce heat right away to 425F and bake for 20-25 minutes or until golden.
BROOKLYN BIALY RECIPE(BIALYSTOK KUCKEN)
This was a recipe that originated in Bailystok Poland and brought to New York by Eastern European Immigrants.These were once well known in New York delicatessens ( mainly in Manhattan's Lower East Side) and a favorite of the Jewish community. It's not really known outside of New York because of its short self life which does not lend itself being shipped all over the country. These are similar to a bagel but there is no hole in the middle just a depression which is filled with onion, garlic or poppy seeds. It can be likened to the onion pletzel. Can also be made in different sizes from 3-4 inches to the size of a small pizza.
Provided by Marlitt
Categories Yeast Breads
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping:.
- In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
- In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
- Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
- Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).
- Add flour if you think the dough is too moist , a tablespoon at a time.
- If the dough is looking dry, add warm water, a tablespoons at a time.
- Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
- On a floured board or counter, punch dough down and roll into a log.
- With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
- Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don't let them over-rise).
- Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
- Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.
- Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
- Preheat oven to 425 degrees F.
- Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.
- NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.
- Remove from oven and let cool on wire racks.
- After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).
- NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.
- Makes 8 bialys.
Nutrition Facts : Calories 315.8, Fat 1.6, SaturatedFat 0.2, Sodium 766.6, Carbohydrate 64.8, Fiber 2.5, Sugar 1.6, Protein 9
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