ONION-POPPY SEED BIALYS
Makes 12 bialys
Brought to the US by Polish Jewish immigrants in the 1800s, the bialy is now a Northeastern Jewish bakery staple most often compared to bagels. But unlike the bagel, bialys are round with an indent, not rings, and baked without boiling. We kept things classic with a seasoned Caramelized Onion Filling surrounded by pillowy-soft dough sprinkled with sesame and poppy seeds. Though these beauties are delicious slathered with butter or cream cheese, they’re an absolute treat served fresh from the oven, too.
6 cups (762 grams) bread flour, divided
1¼ teaspoons (3 grams) instant yeast*, divided
1 cup (240 grams) water, room temperature (70°F/21°C to 75°F/24°C)
5 teaspoons (15 grams) kosher salt
1 cup (240 grams) warm water (120°F/49°C to 130°F/54°C)
1 teaspoon (3 grams) black sesame seeds
1 teaspoon (3 grams) sesame seeds
1 teaspoon (3 grams) poppy seeds
1 teaspoon (3 grams) flaked sea
