Posted by: Jonjon | August 22, 2009

Bialys 7.5/10–à7.9/10 August 22 2009

(52% water, 136% salt,0.5% yeast to (23% rice flour, 73% high grade flour)

(52% water, 136% salt,0.5% yeast,

Here is my version adapted from here:

600 g white spelt flour (I used High Grade Flour)

150 gr rice flour

390 g water

12 g salt

1 tsp. instant yeast

Onion Smear: one medium onion, pureed and cooked in a skillet for about 5-10 minutes ove medium heat until they are light golden brown.

John’s Note “I let it rise two times for one hour 20 minutes each at 50C

I put all of the ingredients togehter in a large bowl and whisked with a wooden spoon until everything was mixed well. Then I kneaded the dough on the kitchen counter for about 10 minutes (be careful when using spelt flour not to overknead the dough).

Back into the lage bowl, covered with cling flim and let rest until nearly doubled in size.

Transfer to the kitchen counter again. Divide into 12 equal parts, let rest again for some minutes.

Then I followed this Instruction:

“Using a thumb, each dough round was then flattened in the center and then stretched outward from the center until each piece was approximately 5″ in diameter, resembling mini pizza shells. A thin membrane of dough should stretch across the center of each dough piece. A scant ¼ teaspoon of the onion schmear is then thinly spread over the center of each dough piece”.

In the oven they went at 200°C for about 10 minutes.

The first bialy went into my tummy right after they had cooled down enough not to burn my tongue. Mmmmmmh YUMMY!

Bialy, a Yiddish word short for bialystoker, from Białystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs.

The name bialy is short for bialystoker kuchen (Bialystok’s Cake). The bialy was formerly little known outside of New York City, but has started to move into the larger market. They were originally brought into the United States by Ashkenazi Jewish immigrants during the late 19th and early 20th centuries.

The bialy was first marketed in the United States during the early 1900s in the state of New York by Harry Cohen, a proprietor of a bagel (and later bialy) establishment.

In 2002, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy, called The Bialy Eaters: The Story of a Bread and a Lost World. She examined bialy making and used Kossar’s Bialys as the background, and its long-time union bakers as key references for her research that took her to Poland in search of the original bialy bakers.


Hmm, I let it rise 1 hour then for another one hour. It had a very oniony fragrance, at the same time the dough , despite the surface being dry, wasn’t too dry and the bread itself was very very chewy, with a slight hint of saltiness. I really liked the texture, it was very chewy, but not spongy like long fermented breads, though there were small holes apparent in the bread.SNC00413


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