Description
A gentler, less chewy version of a bagel
Ingredients
Scale
- 1 cup warm water (110 degrees F)
- 1 package active dry yeast
- 1 1/2 tablespoons sugar
- 2 1/2 to 3 cups flour
- 1 teaspoon salt
- 3 tablespoons oil, divided
- 1/3 cup finely diced onions
- 2 cloves garlic, finely minced
- 1/4 teaspoon poppy seeds
- 1/2 teaspoon sesame seeds
- salt and pepper
- 1 egg
Instructions
- Place water in a mixing bowl, sprinkle with yeast, stir in sugar
- Let sit for about 5 minutes, until a foamy layer begins to form on top
- Stir in 1 teaspoon salt and 2 cups of flour until combined
- Add the additional flour to make a stiff dough, kneading for about 5 minutes
- Grease a large bowl with one tablespoon of oil, add the dough to the bowl and turn to coat all sides with oil
- Cover and let rise for about 90 minutes or until doubled in size
- While the dough rises, saute the onion in 1 tablespoon of oil over medium-high heat until it just begins to get a little color
- Add the garlic and cook for 2-3 minute
- Remove from heat, add poppy seeds and sesame seeds, season with salt and pepper
- Punch down the dough and divide into 6 portions
- Gently stretch the surface of the dough, tucking it to one side and pinching together, to give you a smooth surface
- Place the pinched side down on a lightly floured surface, cover and let rise for about 20 minutes
- Preheat oven to 475 degrees
- Make an indentation in the center of each bialy using your thumb or a tool
- Place on a parchment covered baking sheet, spacing as far apart as possible
- Fill the indentation with a spoon full of the onion mixture
- Beat the egg with a tablespoon of oil and gently brush over the bialy
- Bake for about 10 minutes, until golden with brown spots
- Keep wrapped in plastic after the bialy cool, freeze if you’re keeping for longer than a day, but I doubt they’ll last that long