Bialy's are...just wonderful.  Think, bagel that not's boiled and more bread-like.  That's basically a bialy.  They are a bit easier to make than bagels as they don't require that extra step of boiling prior to baking.  They also do not have holes in the middle- but rather a depression on the surface that is filled with diced onion and herbs.  If you plan it right each bite is accompanied by sweet onions.  These use onions, rosemary, and poppy seeds- very savory and the onion gets nice and sweet while it's baking.

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These are about a 5-6 hour process which includes some rising time so just plan it based on this.  I started them on a Saturday morning and they were done in time to go with a lentil bean soup that night for dinner.  There's also plenty leftover for breakfast tomorrow and sandwiches during the week.   This recipe makes 8.

 

In a large bowl mix together with a wooden spoon:

1 Cup tepid water

1 1.4 tsp. dry yeast

1 tsp sugar

Stir well and let sit for 10 minutes.  Mix in 1 Cup of Whole wheat flour, then begin slowly adding enough white flour, and 1 tsp salt until it's difficult to stir.  You can also use a stand mixer to with a kneading hook.  Knead with the mixer or by hand for about 15 minutes adding flour when necessary.  All together you shouldn't need more than 2 Cups of White flour.  The dough will be sticky but smooth and elastic when it's done.

Form into a ball and cover lightly with oil.   Place in a covered bowl in a warm spot for 2 hours or until more than doubled in size with a round dome.  Punch down dough and let rise for another hour.

Cut the dough into 8 equal pieces, knead slightly and form into 8 tight balls.  Let these sit for 10 minutes.

Flatten the balls down with floured hands forming 8 4 inch circles about 1/4 inch thick.  Let sit covered with a damp towel for 30 minutes.  They should have risen but not quite doubled.

Mix together in a bowl:

1 Small Onion, diced

1 sprig of fresh rosemary, diced

2 tsp poppy seeds

1 tsp olive oil.

Make a TBSP size indent in the middle of each Bialy and fill with the onion mixture.  Pat down the center so that the onion mix is compressed.  Cover with a towel and let sit for 30 minutes.

Preheat the oven to 400.  Place the dough on a baking sheet or stone.  Spray the inside of the oven with water from a spray bottle to make a steam and close door.  Bake for 3 minutes and spray again.  Bake for 15 more minutes or until golden.  They should be soft in the center so do not overcook.  Let cool on a wire rack.

These can be used like a bagel, a sandwich bread, or with a stew.  The sweet onions go really well with Brie cheese slices on the top or spread onto the bread.


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