Ana'S Ny Bialys Recipe

Name: Ana'S Ny Bialys
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (.25 ounce) packages active dry yeast; 2 teaspoons white sugar; 1 3/4 cups warm water (110 degrees F (43 degrees C)), divided; 3 1/2 cups all-purpose flour; 1 1/2 cups bread flour; 1 tablespoon vital wheat gluten (optional); 2 1/2 teaspoons kosher salt; 1/4 cup onion juice; Filling:; 1 tablespoon vegetable oil; 1/2 cup minced onion; 1 1/2 teaspoons poppy seeds; 1/2 teaspoon kosher salt; 2 tablespoons cornmeal, or as needed

Servings: persons

2 (.25 ounce) packages active dry yeast
2 teaspoons white sugar
1 3/4 cups warm water (110 degrees F (43 degrees C)), divided
3 1/2 cups all-purpose flour
1 1/2 cups bread flour
1 tablespoon vital wheat gluten (optional)
2 1/2 teaspoons kosher salt
1/4 cup onion juice
Filling:
1 tablespoon vegetable oil
1/2 cup minced onion
1 1/2 teaspoons poppy seeds
1/2 teaspoon kosher salt
2 tablespoons cornmeal, or as needed

1
Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
2
Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.
3
Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.
4
Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.
5
Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.
6
Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.
7
Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.
8
Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.
9
Center oven rack and preheat oven to 425 degrees F (220 degrees C).
10
Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.
11
Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.

612

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (.25 ounce) packages active dry yeast, 2 teaspoons white sugar, 1 3/4 cups warm water (110 degrees F (43 degrees C)), divided, 3 1/2 cups all-purpose flour, and more.

Yes, Ana'S Ny Bialys falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ana'S Ny Bialys

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions