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1
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
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2
Add remaining 1 1/2 cups water, bread flour, and all-purpose flour.
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3
Mix well and add salt.
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4
Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). You can add more water or flour to adjust the texture.
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5
Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides.
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6
Cover with plastic wrap and let rise 1 1/2 hours or until tripled.
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7
Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled.
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8
On a floured counter, punch dough down and roll into a cylinder shape.
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9
Cut cylinder into 8 rounds.
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10
Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
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11
Gently pat each dough round into a circle about 3 to 4 inches in diameter.
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12
Place bialys on lightly oiled baking sheets or baking stone, cover with plastic wrap, and let rise an additional 30 minutes or until puffy.
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13
Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
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14
Place approximately 1 teaspoon of onion (or topping of your choice) in the hole of each bialy.
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15
Dust lightly with flour, cover with plastic wrap, and let rest 15 minutes.
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16
Preheat oven to 425u00b0F
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17
Bake 10 to 15 minutes (If you have to use two pans or stones, switch them from top to bottom after 5 minutes).
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18
Bialys should be golden brown, but still soft.
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19
Cool on wire racks.
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20
Bialys are best eaten fresh (with cream cheese if you like) but will keep a day or two at room temperature, or much longer frozen.
