If there was one bread that could legitimately lay claim to being the bagel’s ‘heir apparent’, it would have to be the bialy. A lesser-known cousin to the bagel, the bialy is named after Bialystok, the city in Poland from which it originates. Like the bagel, the bialy has a characteristic chewy, toothsome crumb. However, that is where the similarity ends. Unlike the bagel’s shiny, deep brown crust, the bialy’s crust is soft and floury. And instead of a hole through the center, the bialy sports a central indentation where a small amount of chopped onion resides, giving the bialy its signature flavor.
The formula used here is a modification of the one described by Maggie Glezer in Artisan Baking Across America. High gluten flour is used to give the bialy its chewiness. Because doughs made with high gluten flour can be difficult to properly develop in a home stand mixer using conventional techniques, Glezer uses a food processor to mix her dough. Unfortunately, this leads to a significant heating of the dough and as a result, Glezer is forced to repeat 3 or 4 cycles of processing the dough followed by letting the dough cool down to get to the desired degree of dough development.
By using the double flour addition technique in a home stand mixer, the need for repeated cycles of mixing and cooling can be eliminated. An initial incorporation of some air into a flour/water slurry using the whisk attachment, followed by adding the remaining flour and mixing with a standard spiral dough hook leads to a nicely developed dough in a just a few minutes without the risk of overheating the dough.
Final Dough
- 600 g King Arthur Sir Lancelot High Gluten Flour
- 390 g Water
- 12 g Salt
- 1 tsp. Instant Yeast
Onion Schmear
- 1 medium Yellow Onion
The evening before the bake, the onion schmear is prepared by cutting the onion into quarters, placing the quarters into a food processor and processing the onion until a very fine chop, almost a puree, is obtained. The finely chopped onion is then sweated in a skillet, over medium-low heat, until the onion is translucent and just a hint of color is obtained, about 3-5 minutes. The onion is then allowed to cool and refrigerated until needed.
The day of the bake, all the dry ingredients of the final dough are combined. The water and 50 g of the combined dry ingredient mixture are placed in the bowl of a stand mixer and the ingredients are mixed on speed 3, using the whisk attachment, until a light froth is obtained, about 1 minute. The whisk attachment is then replaced with a spiral dough hook and the remaining dry ingredients are added. Mixing is then continued at the lowest speed (“Stir”) until all the ingredients are incorporated, about 3 minutes. The mixer speed is then increased to speed 3 and the dough mixed to full development, taking about 6 minutes. The desired final dough temperature is 76-78ºF.
The dough is then placed in a lightly oiled, covered container and allowed to ferment at 78ºF for 1 hour, 40 minutes. After this time, the dough was divided into 12 equally sized pieces, lightly rounded, covered with a plastic sheet and allowed to proof until the dough springs back slowly when gently poked with a finger, about 2 hours.
Using a thumb, each dough round was then flattened in the center and then stretched outward from the center until each piece was approximately 5″ in diameter, resembling mini pizza shells. A thin membrane of dough should stretch across the center of each dough piece. A scant ¼ teaspoon of the onion schmear is then thinly spread over the center of each dough piece as shown below:
The bialys are then baked in a 475ºF oven just until a light brown with darker mottling, about 8 minutes. Allow to cool before serving. I enjoy bialys sliced and toasted, adorned with butter or cream cheese and smoked salmon or smoked sable.
Hi,
I’ve eaten a lot of bialy’s in NYC (and elsewhrere but frankly, only NYC counts). These look pretty descent. I have two comments: First is with 1/4 tsp onion. There should be more of this enjoyable epicenter. Second, why compare them to bagels. As a practicle matter, they often show up in the same bagel shops in US. But they have unique histories and from a tasting experience, are different.
Ernie
Nice! I’ve never tried them and haven’t even eaten a bagel in years. But until I find some decent high gluten flour, no point in even trying the recipe after my bagel failure last year.
From a far away point of view, I understand perfectly why you compare them to bagels, they are very similar. But I guess to locals they each have their own distinct personality!
I have bialys on my list of things to make AS SOON AS POSSIBLE. The list is a few years old, of course….
I need a day with 48 hours minimum
Great looking bialys, by the way…. I really need to try and make some
These came out beautiful, Steve! The double flour addition technique is a very astute way of skipping the food processor…
Great stuff, as usual. I think that, secretly, Steve owns a bakery in Boston and just pretends to be an amateur.
I’m guessing that he compares bialys to bagels for at least two reasons:
1) To provide some kind of historical, cultural, or comparative context for those unfamiliar with bialys
2) Because everybody else does.
Great post. The bialys look great.
What a delicious recipe. It is already added to my toDo-list! I did not know, that there exist a bread called bialy, it is always good to learn something new 🙂
Ernie, the nice thing about home baking is that, unlike a professional baker, you don’t have any customers you need to satisfy, only yourself. If you want to add more onion, feel free to do so. As to my comparison of bialys to bagels, see my response to Dan below.
Jane, I’m going to have to find some way to get some high gluten flour to you. You have to bake some proper bagels and bialys for your family!
Sally, I think our “to do” lists are about the same age. 🙂
MC, an even better alternative to using the double flour addition technique is to use an SP5 spiral mixer. Know anyone who has one? 😉
Dan, your compliments are truly appreciated. As far as my reasons for the bialy/bagel comparison, you’ve hit on all my reasons except one; it’s not easy to come up with something new to write for all these posts! 🙂
Sara, thanks for the kind words. If you’ve never done so, try baking a batch of bialys. They are quick and fairly easy to make.
Stefanie, bialys aren’t nearly as well known as bagels. In fact, I was reading about a woman from Bialystok who hadn’t even heard of them. Evidently, the tradition of making bialys is more alive in New York City than it is in Bialystok!
Could you add Vital Gluten to bread flour instead of high gluten flour?
Grace, I’ve never used vital wheat gluten as an ingredient in any of my breads, but if you can’t get high gluten flour, I don’t see why it wouldn’t work here. I would try adding just enough vital wheat gluten to bring your flour up to about a 14% protein content.
[…] Cetera http://www.breadcetera.com/?p=185#more-185 An obsessive’s Quest for professional-quality baked goods from a home kitchen with great quotes […]
I buy 50 # high gluten flour and store it in (thoroughly cleaned) kitty litter containers. It is used for all breads, pancakes, etc. and keeps very nicely. Try a bakery supply or, if you know a restauranteur ask them to pick up a bag at Restaurant Depot. Cost is under $20.
By the way, it’s a nice recipe!
Gerry, I, too, buy my high gluten flour in a 50 lb. bag from a restaurant supply store. I keep it in its original bag (tightly closed) and only take out as much as I need. I use it only for specific breads that require a chewy crumb, such as bialys, bagels and New York-style pizza. High gluten flour is not really appropriate for breads with a more tender crumb, such as baguettes, pain de campagne, etc.
Steve,
For those of us with NYC roots, the bialy will always be the beautiful sister of the bagel – and for me at least, the crowning glory was always the onion/poppy seed topping! If I may be so bold, let me suggest a variation to try – the Jewish bakeries in NYC would always use reconstituted dried onion for the topping, not just for convenience, but because it has a unique taste that fresh onion, for all its goodness, does not – and to that, they would add poppy seeds, and a goodly douse of sugar and salt – this mix created a schmear to remember!
OK, you convinced me – I’ll be doing these real soon.
Thanks Steve,
john
John, thanks for the suggestions. I’ll have to try the reconstituted dried onion with a bit of salt. Growing up in Brooklyn, I never saw poppy seeds in the onion schmear, although I have heard a number of people mention it. I guess each bakery had its own way of doing things.
[…] time ago I stumbled across a post on Bread cetrea. about Bialy. They looked yummy and while reading through the recipe they even seemed quite easy to […]
I thought the 5 holidays weeks was only a french concept !
Your bialys should be staled now ! I’M HUNGRY !!!WHAT’S NEXT !
Hi CÁ©cile! There are many things that I like about France and I have to admit that the idea of a 5 week holiday during the summer is at the top of my list! 🙂
Actually, it’s just been too darned hot to bake lately. Hopefully, I’ll be able to come up with a few things to satisfy your hunger in the coming weeks.
I was in queens at my grandmothers house last weekend for the holidays and of course there were bialys. I’ve always loved the simple bialy, but although I can get ok bagels here in Rochester NY, Bialys… No
I tried another recipe which only used 1/4 gluten flour and all the measurements were in volumes (should have known I was in trouble.)
I found your recipe last week and made them Saturday. Wow, I must say these were the best bialys I’ve had maybe ever (I think they were even a bit better then Queens). I brought them in for my office today and there was a lot of mmmmming. They freeze very well too.
Only changes I made were to spray my oven x 3 every 30 secs for the first minute and a half. I also added a bit of kosher salt to the onions and cooked them down a bit more. I lightly floured the dough after dividing for the second proof too.
The pictures really help as well. I didn’t realize you had to stretch the center out that much and my first attempt looked like bagels with a button of onion poking up through the center.
Thanks for the recipe
forgot to add, I skipped the mixer and hand kneeded for 10 minutes with no problem
Mike B, I’m glad the recipe worked out well for you. The next time I bake bialys, I will probably add a bit of salt to the onion schmear as well. I’m impressed you were able to hand knead a high-gluten dough. It takes quite a bit of arm strength. 🙂
Hallo, ich wÁ¼rde Ihre Brote gerne nachbacken, aber die Áœbersetzung ins deutsche ist sehr mangelhaft.
Was kann ich tun?
Viele grÁ¼ÁŸe, Lo
Lotte, I’m sorry but I don’t speak German so I can’t help you with a proper German translation of the blog. There are a number of translation services available on the Internet. Perhaps one of them might provide a more correct German translation.
Salt the onions after, they turn to mush if you salt at the beginning.
I made these tonight and they sure did rise… they did not stay as flat as yours did. Maybe mine were too thick? They’re more like a bagel with an ‘outtie’ belly button…
baschwar, shaping bialys takes a bit of practice before you get it right. Don’t be afraid to form what looks to be an over-enlarged center. As you’ve found, it will tend to fill in during baking.
Hey Steve, I love the blog. Very informative and interesting, plus some wonderful recipes. What more could I ask for as a fledgling baker?
Anyways, I wanted to let you know that I’m going to link you over my own blog. I hope that’s alright, but if not, let me know, and I’ll take the link right down.
Hi Ryan,
I appreciate your kind words about Bread cetera. I wish you the best of luck with your new blog.
By all means, feel free to include a link to Bread cetera from your blog. It looks like it’s off to a great start. I look forward to reading future posts.
Steve,
My Dad (from Brooklyn and NJ) has been baking bialys for many many years. He always uses the reconstituted dried onions.
He also makes them square, so they fit better in toaster ovens.
And, when we need a lot of bialys, we make Bialy Bread. The same dough, but formed into a sandwich loaf shape.
We use a standard pyrex or metal loaf pan.
Makes really delicious thin slices for toasting, and it’s a big time saver from hand forming a lot of bialys.
I am looking forward to trying your Double Addition recipe!
Love those! Almost forgot about them, but now, there has to be a revival asap!
This bread has to be good.
Greetings from Catalonia, Spain.
I love art and the ease with working bread, the truth, I’m bastabte bad in that area, but seeing your results may encourage me with some of your recipes, I find your blog very interesting, and undoubtedly will visit it often, I just 3 months ago I opened mine, although we know that when you love a kitchen with no dish can go wrong.
A big hug and thanks for your time.
Nuria
Hola Nuria,
Welcome to Bread cetera. I’m glad you are finding the blog of interest to you. Good luck with your own, new blog.
Made these yesterday, wish I had seen your post before I stressed out my food processor. Put a link to your method in my blog, I will try the double flour addition next time.
[…] How to make them. […]
OMIGOD BIALYS!!!!
Oh my!!!! I just made these following the instructions exactly with the following exceptions: the flour, the onions and the baking time.
I used King Arthur Special Short Patent Flour (12.7% protein) which can be gotten in 5 lb. bags from nybakers.com.
For the onion filling, I rehydrated and drained 1 Tbl. each dried minced onion and dried minced toasted onion. I then mixed this with 1 tablespoon each olive oil and poppy seeds and put a level teaspoon of this mix on each bialy.
My oven required 11 minutes but I would definitely start with the 8 minutes and then add if necessary. They should stay light colored with only a touch of golden brown.
I lived on the Upper West Side of Manhattan 30 years ago and have had a hankering for a good bialy for years. This is IT!! Chewy and wonderful. Between the good flour and this blog’s special long rises, the flavor development was OUTSTANDING!!
I just came across your blog while searching for some bread recipes. I recently, over the past 2 years, have delved into the bread making world. Being a refugee from Brooklyn, I was instantly taken by the photos of the bialys. I used to live on the Lower East Side, near Essex & Grand, where a bialy bakery called Kosars was located (I don’t know if they are still in business). I have yet to taste anything as good as that in my 30 plus years of being away from NY.
I have experimented with different versions of 100% whole wheat bread. The highest gluten flour I have out here in Southern California is from Bobs Red Mill. I have also added a tablespoon of gluten flour to each cup of whole wheat flour with excellent results. I include dried minced onions as well as molasses. I have also found that about 15% of Old Fashioned Rolled Oats added to my formula (as a chemist, I use this word instead of recipe) acts as sort of a preservative due to the small amount of furan naturally occurring in the oats.
I can’t wait for the weekend to try your formula. I’ll let you know how it comes out.
I finally had an opportunity to try your formula for the Bialys over the Labor Day weekend. At my wife’s insistence, I incorporated onions in the dough mix as well as the schmear. For the onions I used dehydrated that I reconstituted overnight. The results were outstanding. I now have a standing order from my wife of a dozen bialys every week. I finally found King Arthur flour at Super Target, of all places. I had been using flour from Bob’s Red Mill, but King Arthur is better. Thanks for your formula.
Hello,
First, congratulation to the dedication of the author of the blog, what a nice and informative website!
I am polish and I would like to comment on origin of Bialys.
they do exist in a little different form in Eastern Poland (mainly Lublin area).They are called “cebularze” , the dough is enriched with milk and butter and onions are spread evenly on the surface (sometimes are mixed with poppy seeds). They resemble flatbreads sprinkled evenly on the surface with onions, they can be in various sizes, from small like american bialys to big, close in size to a pizza.
I am including a link to some pics:
http://www.lubelskie.pl/?pid=636
Happy Baking!
Hi Magdalena,
Thank you for your kind words and for the additional information on the origins of the bialy.
I am trying to make these now, so I guess I will find out if I am wrong soon enough. However I have two questions where it says mix 50g of the dry ingredients and water. Should the full dry ingredients already have the 1 tsp instant yeast in it, or do we add the full tsp with the 390g water and 50g flour/salt mixutre? Sounds weird to me that the yeast would not be all done at once, but I am new to this. Also, should the water be hot as the yeast package instructs to use 120-130 degree liquids? Thanks. Hopefully it will turn out.
I’m not that much of a online reader to be honest but your blogs
really nice, keep it up! I’ll go ahead and bookmark your site to come back later on. Many thanks
Hi Collinab,
All the dry ingredients should first be mixed together so that the total dry mixture contains the entire 1 tsp. of instant yeast.
The temperature of the water should be adjusted so that the final temperature of the dough after mixing falls within the range of 76-78ºF. To learn how to calculate what this adjustment should be, see here.
What a great resource you have created here! We admire your quest for bready perfection. Delicious!
Thanks for the “bialy” I lived for 30 years on NYC and got them. But now I am in Saratoga Springs, NY, FL, and I need make them. Thanks to much. Mark