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1
In large mixing bowl, combine 1/2 c. hot water, yeast, & sugar and let stand till foamy, about 10 min.
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2
Mix remaining hot water, salt, and flour into yeast mix.
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3
Knead till smooth (the dough will be soft).
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4
Place dough ball in a greased bowl, turn it around and place with greased side up.
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5
Let rise, cover with plastic till tripled in bulk, about 1 1/2 hrs.
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6
Punch dough down, turn it over, cover and let rise till doubled.
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7
Punch dough down and roll into 2 cylinders.
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8
Cut each into 8 rounds.
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9
Lay them flat, cover with a towel and let rest.
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10
Prepare topping by mixing all topping ingredients.
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11
Set aside.
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12
Preheat oven to 425F.
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13
Pat dough into flattened rounds (a little higher in middle).
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14
about 3 1/2 inches in diameter.
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15
Place on lightly floured board,cover with a dry towel and then a damp towel and let rise till increased by about half in bulk (half proofed), about 30 min.
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16
When risen, press bottom of small shot glass in center of each bialy, to make deep flat half dollar size indentation in bialy.
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17
Let rise another 15 min.
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18
(Don't LET THEM DOUBLE).
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19
Put bialys on ungreased baking sheets.
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20
Fill each indentation with about 1 to 2 Tbsp.
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21
of the topping, but don't spread over the rest of the roll.
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22
Bake on upper and lower shelves of the oven for 6 to 7 min, then switch pans and reverse positions of pans (front to back) till bialys are proportionately browned, about 5 to 6 min more.
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23
If the indentation disappears while baking because the dough springs up too high, pull out of oven, mash down the center carefully with a spoon and return any onion mix which's spilled out.
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24
Return to oven to finish baking.
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25
Bialys should be lightly browned.
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26
Cold completely on racks.
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27
When reheated in the oven just before serving, hey should be crisp, crunchy and delicious, and the onion should be thoroughly translucent/soft and somewhat caramelized.
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28
If you do not eat them all up (unlikely), wrap them in a tightly closed plastic bag and freeze.
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29
Reheat directly in oven.
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30
NOTES : There is a recipe which I've been having an unusual amount of difficulty finding.
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31
They are called BIALYS (pronounced bee-ah-lee).
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32
I may be off on the spelling.
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33
I think they are Jewish.
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34
They are in most NYC bagel stores which do their own baking.
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35
They are the size of a bagel except there is no hole.
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36
The center is pressed flat and some onion and/or possibly garlic and other spices are sprinkled in the center.
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37
The dough seems more like pizza crust than like a bagel.
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38
This recipe ought to work.
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39
When I was a kid, we always bought these at a bakery about a 5 minute walk from home in Massachusetts, and I assumed which they were available everywhere till I got a little older and found out which not everyone is Jewish.
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40
They've got to be eaten fresh and warm, or possibly at least reheated within a day or possibly two of baking.
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41
Stick them in the oven and crisp them up good, slather a little butter on them and eat 'em up.
