Foolproof BreadItaliano

Bialys: the recipe

Bialys

Originally from the city of Białystok, in Poland, and turned into a legend in New York, this unique bread isn't boiled like a bagel, but baked straight in a very hot oven.

The real magic is at the center: Instead of the bagel's hole, the bialy has a deep dimple, generously filled with an irresistible mix of chopped sweet onions and poppy seeds. As it bakes, the onion softens and releases an intoxicating aroma that fills the whole kitchen.

It's traditionally eaten still warm, split in half and spread with a thin layer of butter or cream cheese. It's the perfect comfort food, rich in history and impossible not to love from the first bite.

This recipe is freely inspired by, or adapted from, a formula by Master Jeffrey Hamelman.

At a glance

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 12 pieces of 85 g, kitchen at 20 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

  1. Preparazione ripieno (vedi note)
  2. Weigh the ingredients and knead (20 min)
    • Use water at 23 °C
    Mix all the dough ingredients until the gluten is well developed.
  3. End of mixing, start of bulk rise (at room temperature) (2 hours)
    Deflate the dough once after the first hour of bulk fermentation, pressing gently to release the gas.
  4. Divide/shape: weigh and form the pieces (20 min)
    • Divide into 85 g pieces and round them tightly into balls.
    • Place them seam down on lightly floured sheet pans, in a draft-free spot, or cover with baker's linen and plastic.
  5. Start of proofing (at room temperature) (1 h 30 min)
    Proof covered until nicely puffy.
  6. Shaping the hollow (at room temperature) (6 min)
    • Pick up a roll and press both thumbs into the center, creating a hollow.
    • Rotate the roll while keeping your thumbs pressed in, stretching the hollow outward as you go: You should end up with a ring of dough around a thin membrane in the center, with an opening about 4 cm (1½ in) across.
    • Spoon a rounded teaspoon of the onion filling into the center.
  7. Ready to cook

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

    • conventional oven, without steam
    • Overall temperature: 250 °C
    • Time: 10 minutes
    • The outer ring should stay soft and moist, not dried out, even when nicely browned.

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Filling
  1. Finely chop the onion and mix it with white bread crumbs, about 10% of the onion's weight — one onion per 12 to 16 bialys, adjust to the number of pieces you choose.
  2. Let it sit in a covered container, in the fridge or at room temperature, for a couple of hours: You can also make it a day or more ahead and keep it refrigerated until needed.

Want to change something?

Open the calculator