New York Bialy First Cousin To A Bagel Recipes

NEW YORK BIALY, FIRST COUSIN TO A BAGEL

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.

NEW YORK-STYLE BAGELS

Steps:

• Put potato into boiling water and boil for 15 minutes. Discard potato and let water cool to about 110 degrees F.
• Transfer 1/3 cup of the potato water to a small bowl. Sprinkle yeast over top of water and stir to combine. Set aside for 3 minutes.
• Sift flour, salt, and 1/2 tablespoon of the sugar together into a large bowl. Add yeast mixture. Stir in another 2/3 cup of the potato water and the oil. Add eggs one at a time and stir briskly until a dough ball is formed.
• Turn dough out onto a floured surface and knead for about ten minutes until dough ball is firm, adding a little extra flour if needed. Place in a greased bowl, turning the dough so all sides are greased. Cover the bowl with a clean towel and set aside in a warm place for about 1 hour until dough has risen to double its original size. Punch the risen dough down to flatten and remove from bowl.
• Cut dough into 18 equal pieces and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick rope. Bring the ends of one rope together and pinch closed. (A little water on the ends will help secure them.) Repeat until 18 rings are formed. Cover all rings with the towel and let rise for 20 minutes.
• Preheat oven to 450 degrees F. Lightly grease a cookie sheet and dust with cornmeal.
• Bring the 2 quarts water to a boil. Add the remaining tablespoon of sugar to the boiling water. Drop the bagels into the water one at a time, cooking each for 3 minutes, turning once.
• As each bagel is removed from the water, place it on the cookie sheet.
• If desired, paint the tops of the bagels with 1 egg white that has been beaten with 1 teaspoon water.
• Bake for 12 to 15 minutes, until golden brown.

ANA'S NY BIALYS

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.