New York Bialy First Cousin To A Bagel Recipes

NEW YORK BIALY, FIRST COUSIN TO A BAGEL

Steps:

• Whisk together the water, sugar and yeast, whisk until the yeast has dissolved Stir in about 1 tbsp salt and about 2 1/2 cups flour, just enough flour to make a soft dough.
• Knead on floured board or using your dough hook in your mixer.
• By hand knead 8-10 minutes with the dough hook about 6 minutes.
• Incorporate flour as you are doing this until your dough is smooth and elastic Cover dough with clean cloth and set aside to rise (I do this in the oven with the oven light on).
• Let rise until double in size and then punch down.
• Line two baking sheets with parchment paper and sprinkle with the cornmeal.
• Stir together the onions, poppy seed and oil.
• In an other bowl whisk together the egg& 2 tbsp water.
• When the dough has risen and you have punched it down divide it into 12 equal pieces and let it rest for ten minutes.
• Roll or stretch each piece into a 4-5 inch oval and place them on the prepared baking sheets.
• Brush each Bialy with the egg mixture and sprinkle with the onion/poppy seed mixture (about a heaping tablespoonful on each).
• Cover with a floured tea towel and let rise until they look puffy (about 30-40 minutes).
• Place in 450F oven, reduce heat right away to 425F and bake for 20-25 minutes or until golden.

BROOKLYN BIALY RECIPE(BIALYSTOK KUCKEN)

Steps:

• Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping:.
• In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
• In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
• Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
• Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).
• Add flour if you think the dough is too moist , a tablespoon at a time.
• If the dough is looking dry, add warm water, a tablespoons at a time.
• Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
• On a floured board or counter, punch dough down and roll into a log.
• With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
• Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don't let them over-rise).
• Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
• Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.
• Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
• Preheat oven to 425 degrees F.
• Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.
• NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.
• Remove from oven and let cool on wire racks.
• After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).
• NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.
• Makes 8 bialys.