Bialys with Traditional Fillings and Beyond
Bialys are a crusty, rustic bread made from just a few ingredients.
Ingredients
- 5⅛ cup flour all purpose or bread
- 13 ounces warm water filtered
- 2 teaspoons salt
- 1⅛ teaspoons yeast
Instructions
- Place all ingredients in bowl of stand mixer with dough hook.
- Mix on low speed about 3 minutes to blend ingredients.
- Turn mixer to speed #2 (second from lowest) and mix for 5-6 minutes.
- Cover with cloth and then with plastic wrap. Let sit in warm place for about 1 hour. Place on lightly floured board and pat down slightly, then fold in half one time.
- Place back in bowl. Cover with cloth and plastic and let sit in warm place another 30 minutes to 1 hour, or until doubled in bulk.
- Divide the dough into 3 ounce pieces, using a dough cutter, if possible.
- Round the dough pieces and place on floured pan with seams on bottom. Cover with cloth and plastic wrap and place in warm place until doubled in bulk, about one and a half hours.
- Taking each roll, place both thumbs in the middle stretching toward the edges as you turn the roll, creating a hollow well in the center. Use the markings on dough cutter to make each bialys a uniform size. The well in the center should be about one and a half inches.
- If desired, brush with egg wash made from one egg lightly beaten with 1 Tablespoon of water. Fill the well with about a rounded teaspoonful of filling. Traditional filling is onion, but can be left without filling or add anything you like.
- Place on parchment paper on baking sheet or baking stone. Bake at 480 degrees for 8-10 minutes, or until golden brown.
- Can drizzled with butter or sprinkled with coarse kosher salt.
Notes
Nutritional info does not include any toppings or fillings.
Nutrition
Serving: 1bialyCalories: 195kcalCarbohydrates: 41gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 389mgPotassium: 60mgFiber: 2gSugar: 0.1gVitamin C: 0.001mgCalcium: 8mgIron: 2mg
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