Bialys

• 1 T barley malt syrup
• 1 1/4 oz pack active dry yeast
• 5 c. bread flour
• 2 tsp kosher salt
• kosher salt to taste (for onion/poppy mixture)
• 2 T canola/veg oil
• 4 cloves garlic, finely chopped
• 2 small yellow onions, finely chopped
• 1 T poppy seeds
• Black pepper to taste (onion/poppy mixture)

1. Dough: in bowl of stand mixer fitted w dough hook, stir 1 1/2 c. 115 degree water, syrup, and yeast, let sit till foamy around 10 min. Add flour and salt, mix on low till dough forms, then increase to medium and knead till smooth(8 min).Cover bowl w/ plastic, let rise to double size (1.5hrs)
2. Filling: Add oil to skillet, and on med.heat, caramelize onions and garlic. Remove from heat, add poppy, set aside to cool
3. Dough: Punch down dough, cover, let double again(1 hr). Transfer to clean surface, portion into 18 pieces and roll into 2"balls. Put 6 balls on each of 3 parchment paper lined baking trays, cover, let rise 30". Press balls with palm into discs, cover, let rise 30". Make depression in center, stretching "hole and making very thin. Put 1tsp onion mix in each. One sheet at a time put in oven, spray completely w/ water. Bake until light brown and soft about 15 min.

t, yeast, bread flour, kosher salt, kosher salt, t, garlic, yellow onions, t, black pepper

Taken from www.epicurious.com/recipes/member/views/bialys-50154155 (may not work)