Bialy, Four Different Ways

Post: Bialy

  • 2 cups all-purpose flour
  • ½ teaspoon instant yeast
  • 1 teaspoon salt
  • ¾ cup water, warm room temperature
  • Traditional – onions sautéed in olive oil with poppy seeds, salt and black pepper to taste
  • Cheese of your choosing
  • Marinara sauce topped with mozzarella cheese and pepperoni
  • Shredded cheddar cheese and slice jalapeño peppers
  1. In the bowl of a stand mixer fitted with a dough hook, whisk together flour and yeast. Add salt and whisk again. With mixer running on low speed, slowly drizzle in warm water. Increase speed and knead until soft, elastic and pulls away from the sides of the bowl, adding a little more flour or water, if needed (about 7 minutes.)
  2. Transfer dough to a large bowl sprayed lightly with olive oil spray, turning dough to coat. Cover with plastic and allow to rise at warm room temperature until doubled in size, 1½ – 2 hours.
  3. Gently deflate dough and transfer to a lightly floured work surface. Split dough into 6 even pieces. !Shape The Dough: “Maintaining as much air as possible in the dough, round each piece by pulling the dough together to form a pouch, stretching to make a smooth skin, and pinching it together where the edges meet. Set it on a floured baking sheet or tray, pinched side down. (The rounds will be 2½ inches by 1½ inches high.) Flour the tops and cover with plastic wrap.”
  4. Allow bialy to rise at warm room temperature for 2 hours, until almost doubled.
  5. Preheat oven to 475 degrees and (preferably) place a baking stone or baking sheet inside. Line a baking sheet with parchment paper. Set aside.
  6. Firmly pinch the center of the risen dough and pinch/stretch to 4½ – 5 inches wide, forming a crater in the center. Place onto prepared baking sheet. Spoon or sprinkle desired fillings into the center of the bialy.
  7. Slide the parchment paper onto the baking stone or hot baking sheet. Bake in preheated oven for 8-10 minutes until golden. Remove from oven and cool on a wire rack until warm to the touch.


This recipe belongs to Kate Donahue and featured on The Honest Baker

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s