Bialys | Chewy Rolls

Well Hi there! Did you know I’m obsessed with yeast baking? So is the rest of the food blog world, apparently. And I made Bialys AND it is amazing. Like – totally!

bialys bread

I’ve always been a bread fan. Adorer. Lover. To be able to make something as fantastic as Bialys is a blessing – I think! ;) Now, what is the big hullabaloo around bialys you ask? Well, it is only the best chewy bread in the whole wide world! And God has given me a good set of teeth and I love to Chew – hence I love Bialys! Oh, this is quite off the topic. But I’m in LOVE with Instagram too! ;)

bialys 02

The amazing thing about Bialys is that even though it is chewy, it isn’t SO chewy that you’ll feel like eating rubber. (oh, I’ve eaten rubber like breads in so many places!) Its subtly chewy and gives you an amazing bread eating experience! :D

Now that I’ve goaded you with positive affirmations on how amazing Bialys really is, let me give you some facts. It is a Polish bread that found its way to New York. It is quite similar to the Bagel – although it isn’t boiled before baking. It also has a depression in the center which is filled with onions and other ingredients such as garlic, poppy seeds, bread crumbs, cream cheese etc. Oh, and you pronounce it as Bee-AaH-Lee.

Let’s get started. To make Bialys, you require -

STEP I: The Dough

In a mixing bowl, add the flour, instant yeast, sugar & salt

Mix it well with a fork. (or if you’re doing by electrical mixer, pulse a few times)

Add warm water to the flour. Mix until the dough comes together & let it rest for 10 minutes.

Again knead it for 10- 15 minutes or until you have smooth, elastic and NOT sticky dough. (It’ll take about 7-8 minutes with an electric mixer)

Place in a well oiled bowl, cover with plastic wrap or clean kitchen towel & let it rest in a warm spot for an hour or two or until it doubles in volume.

Step II: Caramelized Onions

Dice the onions as finely as you can and grate some garlic.

In a wok / pan, heat 1 TBsp of olive oil (or any vegetable oil) and add the diced onions & garlic. Mix well & sauté for 1-2 minutes

Add salt and mix well. (this will help the onions sweat moisture)

If you want an extra punch, you can add hot pepper flakes / chilli flakes & other seasonings as you like. Sauté for 15 – 20 minutes until the onions get a beautiful golden brown color. If you want a darker brown color, let the onions caramelize for even longer. Once done, let it cool while you work on the dough

 

Step III: Making & Shaping the Bialys

On a work surface, punch down the ball of dough and roughly shape it into a square. You can use a rolling pin to help you.

Cut the dough into equal pieces (depending on the size of the Bialys, the size of the pieces you cut will differ)

Roll each cut piece of dough furiously under your palms to form smooth balls.

With your index & middle finger, make a dent right in the middle of the ball.

Using the dent as the focus, stretch out the dough in such as way that the dent widens and flattens while the edges rise above by about 1/4th of an inch. Make sure you keep rotating the dough constantly so that the stretching can be even.

Here is another angle.

This is what you should end  up with. Imagine you are forming small versions of a round baking pan.

Place each formed Bialys on a greased baking sheet.

Fill the center of each Bialy with the prepared and ow cooled caramelized onions.

If you want, you can crumble some Paneer or Feta cheese on top of the onions. (*Do not use mozzarella and other cheeses that melt and overpower the onions). You can also additionally add any extra herbs for seasoning if you want.

Brush the bread portion of each Bialy with milk or cream.

Bake at 230C / 450 F for about 15-18 minutes or until they are golden brown & fully cooked through.

Serve warm or at room temperature along with cream cheese, if you wish.

5.0 from 3 reviews
Bialys | Chewy Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
For the dough:
  • 1.5 cups All-Purpose Flour (use bread flour if you can find it or all-purpose flour + 1 tbsp vital wheat gluten)
  • ½ tsp Instant Yeast
  • 1 Tbsp Sugar
  • ⅓ cup Warm Water
  • ½ tsp salt
  • Milk for brushing the dough
For the Onion Filling:
  • 2 medium Onions, diced finely
  • 1 TBsp Olive oil (or any vegetable oil)
  • 1 tsp Salt(adjust to taste)
  • 2 TBsp Feta cheese / Paneer, crumbled (optional)
Others -- For extra punch, you can add additional seasonings to the onion filling both while making the filling as well as right before baking. You can use one or a combination of the following DRY HERBS as you like -
  • 1-2 tsp Chilli Flakes / Hot Pepper Flakes
  • 2 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Garlic Powder
  • 1 tsp Garam Masala Powder
  • .... etc! (The possibilities are endless. Tailor it to suit your taste)
Instructions
STEP I: The Dough
  1. In a mixing bowl, add the flour, instant yeast, sugar & salt. Mix it well with a fork. (or if you're doing by electrical mixer, pulse a few times)
  2. Add warm water to the flour. Mix until the dough comes together & let it rest for 10 minutes. (This helps the dough to absorb water)
  3. Again knead it for 10- 15 minutes or until you have smooth, elastic and NOT sticky dough. If the dough is getting sticky, add a few spoons of flour. (It'll take about 7-8 minutes with an electric mixer)
  4. Place in a well oiled bowl, cover with plastic wrap or clean kitchen towel & let it rest in a warm spot for an hour or two or until it doubles in volume.
Step II: Caramelized Onions
  1. Dice the onions as finely as you can and grate some garlic.
  2. In a wok / pan, heat 1 TBsp of olive oil (or any vegetable oil) and add the diced onions & garlic. Mix well & sauté for 1-2 minutes
  3. Add salt and mix well. (this will help the onions sweat moisture)
  4. If you want an extra punch, you can add hot pepper flakes / chilli flakes & other seasonings as you like.
  5. Sauté for 15 - 20 minutes until the onions get a beautiful golden brown color. If you want a darker brown color, let the onions caramelize for even longer. Once done, let it cool while you work on the dough
Step III: Making & Shaping the Bialys
  1. On a work surface, punch down the ball of dough and roughly shape it into a square. You can use a rolling pin to help you.
  2. Cut the dough into equal pieces (depending on the size of the Bialys, the size of the pieces you cut will differ)
  3. Roll each cut piece of dough under your palms to form smooth balls.
  4. With your index & middle finger, make a dent right in the middle of the ball. Using the dent as the focus, stretch out the dough in such as way that the dent widens and flattens while the edges rise above by about ¼th of an inch. Make sure you keep rotating the dough constantly so that the stretching can be even.
  5. Place each formed Bilays on a greased baking sheet.
  6. Fill the center of each Bialy with the prepared and ow cooled caramelized onions. If you want, you can crumble some Paneer or Feta cheese on top of the onions. (*Do not use mozzarella and other cheeses that melt and overpower the onions). You can also additionally add any extra herbs for seasoning if you want.
  7. Brush the bread portion of each Bialy with milk or cream.
  8. Bake at 230C / 450 F for about 15-18 minutes or until they are golden brown & fully cooked through.
  9. Serve warm or at room temperature along with cream cheese, if you wish.
NOTE
  1. Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression about 3” in diameter with 1” of puffy dough around the edge, so your Bialy should be about 4” in diameter. But you can of course make a bigger or smaller version. Prick the centre of the Bialy with a fork so the centre doesn’t rise when baking. Imagine you are forming small versions of a round baking pan.

Off to We Knead to Bake group

7 thoughts on “Bialys | Chewy Rolls

    • Hey Sheena,

      If you can’t find Vital wheat gluten, try to find “bread flour” instead of all purpose flour. That would work too. And if you can’t find that too, just skip and use plain all purpose flour! Make sure to knead well so that it is elastic and soft!

  1. Simply love your recipes… Have tried out this one and it was great! It would be of a great help if you could mention the weight of the flour along with the number of cups as you have done in some of the recipes. Thanks.

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