| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| 1 tablespoon of active dry yeast | 2 cups of warm water (110°F) |
| 1.5 tablespoons of sugar | 1 tablespoon of canola oil |
| 1.5 teaspoons of salt | 6 cups of all-purpose flour |
| 1 large onion, finely chopped | 2 tablespoons of poppy seeds |
| kcal | fat | saturates | carbs |
| 305 | 3.8g | 0.3g | 58.7g |
| sugars | fibre | protein | salt |
| 3.3g | 2.5g | 9g | 0.59g |
About Bialy
Delve into the world of classic Eastern European baking by exploring the history, tradition, and exceptional flavor of Bialy. Your Gourmet Guru is about to take you on a culinary adventure examining this delicious and unique bread.
The Bialy Journey
Originally from the city of Białystok in Poland, the Bialy is a delightfully chewy yeast bread characterized by its distinct indentation in the center, typically filled with a medley of finely chopped onions and poppy seeds. This traditional bread stands as a testament to the rich culinary heritage of Poland.
Bialy follows an artisanal baking process which ensures its unique authenticity. The dough, made from simple ingredients like water, yeast, sugar, flour and oil, is skillfully kneaded and left to rise, creating a distinctive tapered shape and airy structure. The center indentation is then filled with a savory, flavorful mix of finely chopped onion and poppy seeds prior to final baking.
Bialy in Your Kitchen
Making Bialy at home can be an exciting undertaking. With the right recipe, you can recreate this traditional Polish culinary wonder and bring a taste of Eastern Europe right into your kitchen! Just remember, as with any yeast bread, the process requires patients and precision – but the end result is worth it!
Despite its specified origin, Bialy shares similarities with other bread like the Jewish Bagel, due to their similar dough base and baking process. However, while bagels are boiled before baking, Bialy skips this step resulting in a different texture — soft and chewy, as opposed to the dense and doughy bagel.
Pairing Bialy
One of the greatest appeals of Bialy is its universality when it comes to meal planning. For breakfast, enjoy your Bialy warm from the oven slathered with cream cheese or butter, essentially allowing it to make a play on the western bagel. Inserting smoked salmon or a slice of ham will give you an unmatchable gourmet sandwich.
For lunch or dinner, it makes a perfect side bread for soups, salads, and hearty dishes like beef stew or goulash. It’s chewy texture complements nicely with the tender chunks of meat and flavorful broth in these dishes.
Whether freshly baked for breakfast, served alongside a sumptuous dinner, or even enjoyed as a midnight snack, Bialys are a versatile bread that can find its place at any dining table. They encapsulate a rich, time-old tradition that continues to delight food lovers seeking authentic, high quality artisan breads.
What You’ll Need
- 1 tablespoon of active dry yeast
- 2 cups of warm water (110°F)
- 1.5 tablespoons of sugar
- 1 tablespoon of canola oil
- 1.5 teaspoons of salt
- 6 cups of all-purpose flour
- 1 large onion, finely chopped
- 2 tablespoons of poppy seeds
Method
Step One
Start by dissolving the active dry yeast in the warm water. Add in the sugar and stir until dissolved. Let the mixture sit for about 10 minutes, or until it becomes frothy.
Step Two
Next, add the oil and salt to the yeast mixture and stir. Slowly start adding the all-purpose flour, one cup at a time, while stirring constantly. Keep adding the flour and stirring the mixture until all the flour is incorporated and a dough starts to form.
Step Three
Once a rough dough has formed, turn it out onto a lightly floured surface. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more warm water.
Step Four
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1.5 hours, or until it has doubled in size.
Step Five
While the dough is rising, prepare the onion filling. Heat a little oil in a frying pan over medium heat, add the chopped onion and cook until it becomes translucent and lightly browned. Set aside to cool, and then mix in the poppy seeds.
Step Six
When the dough has risen, divide it into small balls about the size of a golf ball. Flatten each ball with the palm of your hand, then make a depression in the center. Fill this depression with the onion and poppy seed filling.
Step Seven
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the filled dough balls on the baking sheet, cover them with a kitchen towel, and let them rise again for about 30 minutes.
Step Eight
Bake the bialys in the preheated oven for about 20-25 minutes, or until they become golden brown. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
