Bialys
A bialy is often described as "a bagel without the hole", which misleads, because the real difference runs deeper: a bialy is never boiled. A bagel goes into water before baking, which gives it a chewy, glossy crust; a bialy goes straight into the oven and stays soft, floury and matt. Instead of a hole it has a well — filled with onion cooked down until it is nearly a jam.
Your own work in that: 0 min.
- Dough 20 min
- Rising 90 min
- Onion 30 min
- Shaping 15 min
- Proving 40 min
- Baking 15 min
Step by step
0 / 7 doneKnead a firm dough
Mix everything and knead for 10 minutes to a smooth, springy dough. It should be firm rather than slack — a bialy has to hold its well through proving and baking, and a wet dough flows back and fills it in.
Ingredients: 500 g strong bread flour · 300 ml water · 6 g dried yeast · 1 tsp sugar · 10 g salt
Rise for 90 minutes
Leave in an oiled bowl until doubled. Make the filling meanwhile, so that it has time to cool before shaping.
Ingredients: 500 g strong bread flour · 300 ml water · 6 g dried yeast · 1 tsp sugar · 10 g salt
Cook the onion for half an hour
Fry the finely chopped onion in oil for about 30 minutes over medium-low heat, stirring often, until deep brown and jammy. Merely softened onion holds too much water and soaks the base of the roll — the point here is evaporation and caramelisation.
Ingredients: 500 g onions · 4 tbsp oil · 2 tbsp poppy seeds · 2 tbsp breadcrumbs · ½ tsp salt · ¼ tsp pepper
Deep brown and jammy — not merely softened.Mix the onion with poppy seed and breadcrumbs
Cool the onion and mix with the poppy seeds, breadcrumbs, salt and pepper. The breadcrumbs absorb the remaining fat and moisture — without them the filling soaks into the dough and the well turns wet.
Ingredients: 500 g onions · 4 tbsp oil · 2 tbsp poppy seeds · 2 tbsp breadcrumbs · ½ tsp salt · ¼ tsp pepper
Shape rounds and press the centre with your thumbs
Divide into 10 balls, flatten to 10 cm rounds and press the centre with both thumbs, stretching it outwards. The centre should be thin and the rim thick and untouched — the rim is what rises and forms the edge.
Ingredients: 500 g strong bread flour · 300 ml water · 6 g dried yeast · 1 tsp sugar · 10 g salt
A thin centre and a thick, untouched rim.Fill and prove for 40 minutes
Spoon filling into each well, spreading it right to the edge of the depression. Cover and leave for 40 minutes; meanwhile heat the oven to 230°C. The filling weighs the centre down and helps it stay flat while the rim rises.
Ingredients: 500 g onions · 4 tbsp oil · 2 tbsp poppy seeds · 2 tbsp breadcrumbs · ½ tsp salt · ¼ tsp pepper
Filling spread across the whole well.Bake 15 minutes at 230°C without over-browning
Bake 13–15 minutes at 230°C, until the rim is lightly golden and the onion has darkened. A bialy should stay pale and soft — browned hard it loses its character and becomes an ordinary onion roll.
Ingredients: 500 g strong bread flour · 300 ml water · 6 g dried yeast · 1 tsp sugar · 10 g salt
Before you start
Eat within hours
A bialy has a thin, soft crust and stales fast — it is best within a few hours of baking. Freeze any surplus and refresh for 5 minutes at 200°C.
Why not boil it like a bagel
Boiling would gelatinise the surface starch and give a glossy, chewy crust. A bialy should be matt and floury — if you want a bagel, make a bagel, because these really are two different breads.
How to serve
Classically split, with butter or cream cheese and smoked salmon. The onion well usually ends up on top, as a second layer of flavour.
