1. In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. 2. Add remaining 1 1/2 cups water, bread flour, and all-purpose flour. 3. Mix well and add salt. 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. 5. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. 6. Cover with plastic wrap and let rise 1 1/2 hours or until tripled. 7. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled. 8. On a floured counter, punch dough down and roll into a cylinder shape. 9. Cut cylinder into 8 rounds. 10. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. 11. Gently pat each dough round into a circle about 3 to 4 inches in diameter. 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. 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. 14. Place approximately 1 teaspoon of onion (or topping of your choice) in the hole of each bialy. 15. Dust lightly with flour, cover with plastic wrap, and let rest 15 minutes. 16. Preheat oven to 425°F 17. Bake 10 to 15 minutes (If you have to use two pans or stones, switch them from top to bottom after 5 minutes). 18. Bialys should be golden brown, but still soft. 19. Cool on wire racks. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
