I came across bialys two years back while browsing for bread recipes and I was so impressed. There is some close connection between me and breads. I want to bake every bread in the world. I know it is impossible, but it is my dream to bake as much as bread I can before I die. Being crazy for breads, I selected bialys as the first recipe in my draft when I decided on the theme. These look so much like bagels but there are so many differences in the way they are shaped to the way they are baked. While bagels have a hole in the middle, these bialys have a depression which is filled with caramelized onions or poppy seeds. While the bagels are boiled and baked, bialys are just baked.
This pastry also known as bialystoker kuchen originates from Bialystok, Poland. I read so many interesting facts about bialys. Even the baker who invented the bialys is also known. But the sad part is bialys are now not made in Bialystok but are now famous only in US. So the recipe for bialys may not be authentic. These are chewy rolls which needs to be consumed within 6 hours.
When I made Bialys for this BM, I thought Sruti may not like the taste of the caramelized onions. But to my surprise she loved it so much. And whenever I was struggling to decide on a filling for a dish, she would ask me to make caramelized onions. This went on for nearly two months before she forgot about the bialys. These taste great when fresh out of oven. If you are serving it after hours of baking, reheat them in MW or oven and then serve. You can slice and spread it with your choice of spread or you can have it as it is. Both way, it tastes delicious.
Flour / maida – 2 cups
Instant Yeast – 1/2 tsp
Salt – 1 tsp
Water – 2/3 cup + 2 tsp
Oil – 2 tbs
In a bowl mix together flour, salt and yeast.
Add water and make a smooth dough.
Transfer to counter and knead the dough for 8 – 10 minutes.
Place in a well oiled bowl and cover with a cling wrap.
Allow it to rise for one hour.
Divide the dough into 6 equal portions.
Roll each portion into a tight ball and place on a tray.
Cover and set aside for one more hour.
In a pan, add oil and sauté onions until nicely browned.
Add salt and pepper to taste and allow it to cool.
Shape the balls into discs with a thick outer edge.
Place on a greased baking tray.
Pinch the dough inside the thick edge with scissors to keep it from puffing.
Fill the depression with the caramelized onion mixture.
Cover and set aside for 10 -1 5 minutes.
Preheat oven to 250 C.
Give a milk wash to the bialys and bake in oven for 10 – 15 minutes.
Serve it hot out of oven.
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