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Posted: February 25, 2019
Recipe by: Yelena Strokin
Source: Cooking Melangery
Originally from Poland, traditionally the bialys are made with sautéing onions and poppy seeds. But if you like to indulge yourself, add soft goat cheese on a top and fresh scallions in the dough. Bialys are delicious toasted with butter or as a bagel with cream cheese. Add your favorite breakfast/lunch toppings like eggs, cold cuts, thin slices of red onion and ripe slices of tomato!
Active Time
1 hour
Total Time
3 hours
Serves
12

Ingredients:

For the sponge

  • 2 1/4 c. warm water 105° F-110° F, divided
  • 2 tbsp. active dry yeast
  • 2 tsp. sugar
  • 2 tbsp. vegetable oil
  • 1/2 c. minced onions
  • 1/2 tsp. freshly ground black pepper (optional)
  • 3 c. high-gluten flour, bread flour, or unbleached all-purpose flour, plus more for dusting work surface
  • 1/2 c. scallions, diced

For the topping

  • 2 tbsp. vegetable oil
  • 1 c. onions, minced
  • 2 tsp. poppy seeds
  • soft goat cheese

For the dough

  • 2 tbsp. unsalted butter, melted
  • the sponge above
  • 1 tbsp. salt
  • 3 c. high-gluten flour, bread flour, or unbleached all-purpose flour, plus more for dusting work surface

Directions:

To make the sponge

  1. 1. Into a small bowl, add 1/4 c. of water, the yeast and a pinch of the sugar. Stir to combine and set aside for 5 minutes until yeast dissolves and becomes creamy.
  2. 2. Add the vegetable oil to a small pan and heat over medium heat. Add the onions and stir until onions are softened about 3 minutes. Let it cool for a few minutes. Transfer the onions into the bowl of a stand mixer.
  3. 3. Add the remaining 2 c. of water, the sugar, scallions, and black pepper.
  4. 4. Then add the yeast and mix on low speed.
  5. 5. Add the flour in a steady stream until the flour is incorporated. Increase the speed to medium and beat the sponge for about 3 minutes.
  6. 6. Cover with plastic wrap and let the sponge rise at room temperature for 1-1/4 hours.

To make the topping

  1. 1. In a medium skillet, heat the vegetable oil over medium heat and sauté the onions and poppy seeds together until the onions are soft and translucent, about 5 minutes. Set aside to cool.

To make the dough

  1. 1. Brush the inside of a large bowl with a little of the melted butter and set aside (the remaining butter will be used for coating the top of the dough).
  2. 2. When the sponge is ready, return the bowl to the stand mixer. On low speed, beat in the salt and as much flour as needed to make a dough that cleans the sides of the mixing bowl. Increase the speed to medium and knead the dough for 5 minutes. Smooth the dough into a round and place it in the buttered bowl. Top the dough with the remaining melted butter. Cover with a towel and let rise at room temperature for 1-1/2 hours or until doubled in bulk.
  3. 3. Meanwhile, position the oven racks on the bottom two levels of the oven. Place a large ovenproof skillet on the bottom rack. (When it's time to cook the bialys, mix 1/4 cup water and 4 ice cubes and place them in the skillet -- this will create steam for the cooking.) Spray a large baking sheet with vegetable spray and sprinkle it with cornmeal. Set aside.
  4. 4. Half an hour before you're ready to bake the bialys, preheat the oven to 500° F.

To shape the bialys

  1. 1. Divide the risen dough in half and remove half from the bowl (leave the other half in the bowl, covered with a towel). On a lightly floured work surface, divide the first half of dough into 6 equal balls. Work with one at a time and keep the others covered with a towel. Shape the dough into a round and flatten out the center to create a 1/2" inch wide rim. Prick the center with the tines of a fork. Spoon a little of goat cheese and onion-poppy seed filling into the center of each bialy. Transfer to the baking sheet and get ready to bake.
  2. 2. Add the ice water mixture to the pan inside the oven. Place the sheet pan with the bialys on the rack above the ice-water skillet. Bake for 10 minutes, then turn down the oven to 450° F and bake for an additional 5 minutes. Remove from oven (and turn the oven back to 500° F) and cool the bialys on a rack.
  3. 3. While the first batch is baking, repeat the process of shaping and filling with the remaining dough.

Author's Notes:

I love the Famag mixer! I've never had such airy beautiful and lively dough, it is absolutely amazing!

Images:

Bialys with Goat Cheese and Onions
Bialys with Goat Cheese and Onions
Bialys with Goat Cheese and Onions
Bialys with Goat Cheese and Onions
Bialys with Goat Cheese and Onions
Bialys with Goat Cheese and Onions
Bialys with Goat Cheese and Onions

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Bialys with Goat Cheese and Onions

Source: Cooking Melangery

  • Prep
    1 hour
  • Total Time
    3 hours
  • Serves
    12

Description

"Originally from Poland, traditionally the bialys are made with sautéing onions and poppy seeds. But if you like to indulge yourself, add soft goat cheese on a top and fresh scallions in the dough. Bialys are delicious toasted with butter or as a bagel with cream cheese. Add your favorite breakfast/lunch toppings like eggs, cold cuts, thin slices of red onion and ripe slices of tomato!"

Ingredients

For the sponge

  • 2 1/4 c. warm water 105° F-110° F, divided
  • 2 tbsp. active dry yeast
  • 2 tsp. sugar
  • 2 tbsp. vegetable oil
  • 1/2 c. minced onions
  • 1/2 tsp. freshly ground black pepper (optional)
  • 3 c. high-gluten flour, bread flour, or unbleached all-purpose flour, plus more for dusting work surface
  • 1/2 c. scallions, diced

For the topping

  • 2 tbsp. vegetable oil
  • 1 c. onions, minced
  • 2 tsp. poppy seeds
  • soft goat cheese

For the dough

  • 2 tbsp. unsalted butter, melted
  • the sponge above
  • 1 tbsp. salt
  • 3 c. high-gluten flour, bread flour, or unbleached all-purpose flour, plus more for dusting work surface

Directions

To make the sponge

  1. 1. Into a small bowl, add 1/4 c. of water, the yeast and a pinch of the sugar. Stir to combine and set aside for 5 minutes until yeast dissolves and becomes creamy.
  2. 2. Add the vegetable oil to a small pan and heat over medium heat. Add the onions and stir until onions are softened about 3 minutes. Let it cool for a few minutes. Transfer the onions into the bowl of a stand mixer.
  3. 3. Add the remaining 2 c. of water, the sugar, scallions, and black pepper.
  4. 4. Then add the yeast and mix on low speed.
  5. 5. Add the flour in a steady stream until the flour is incorporated. Increase the speed to medium and beat the sponge for about 3 minutes.
  6. 6. Cover with plastic wrap and let the sponge rise at room temperature for 1-1/4 hours.

To make the topping

  1. 1. In a medium skillet, heat the vegetable oil over medium heat and sauté the onions and poppy seeds together until the onions are soft and translucent, about 5 minutes. Set aside to cool.

To make the dough

  1. 1. Brush the inside of a large bowl with a little of the melted butter and set aside (the remaining butter will be used for coating the top of the dough).
  2. 2. When the sponge is ready, return the bowl to the stand mixer. On low speed, beat in the salt and as much flour as needed to make a dough that cleans the sides of the mixing bowl. Increase the speed to medium and knead the dough for 5 minutes. Smooth the dough into a round and place it in the buttered bowl. Top the dough with the remaining melted butter. Cover with a towel and let rise at room temperature for 1-1/2 hours or until doubled in bulk.
  3. 3. Meanwhile, position the oven racks on the bottom two levels of the oven. Place a large ovenproof skillet on the bottom rack. (When it's time to cook the bialys, mix 1/4 cup water and 4 ice cubes and place them in the skillet -- this will create steam for the cooking.) Spray a large baking sheet with vegetable spray and sprinkle it with cornmeal. Set aside.
  4. 4. Half an hour before you're ready to bake the bialys, preheat the oven to 500° F.

To shape the bialys

  1. 1. Divide the risen dough in half and remove half from the bowl (leave the other half in the bowl, covered with a towel). On a lightly floured work surface, divide the first half of dough into 6 equal balls. Work with one at a time and keep the others covered with a towel. Shape the dough into a round and flatten out the center to create a 1/2" inch wide rim. Prick the center with the tines of a fork. Spoon a little of goat cheese and onion-poppy seed filling into the center of each bialy. Transfer to the baking sheet and get ready to bake.
  2. 2. Add the ice water mixture to the pan inside the oven. Place the sheet pan with the bialys on the rack above the ice-water skillet. Bake for 10 minutes, then turn down the oven to 450° F and bake for an additional 5 minutes. Remove from oven (and turn the oven back to 500° F) and cool the bialys on a rack.
  3. 3. While the first batch is baking, repeat the process of shaping and filling with the remaining dough.

Author's Notes

I love the Famag mixer! I've never had such airy beautiful and lively dough, it is absolutely amazing!

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