Everything You Need To Know About The Bialy (Including A)

• Rice flour for dusting on parchment lined pan
• 1 tablespoon olive oil
• 1 teaspoon poppy seeds
• 1/2 teaspoon kosher salt
• 1/2 onion minced, per bialy
• 17 ounces bread flour
• 9 1/2 ounces all-purpose flour
• 1 tablespoon kosher salt
• 2 teaspoons sugar
• 4 ounces starter or poolish*
• 1/2 teaspoon active dry yeast
• 2 ounces warm water
• 14 1/2 ounces cold water

1. Combine 2 ounces of warm water with the yeast to dissolve.
2. Combine all dough ingredients together except the salt.
3. When dough comes together, knead for 6 minutes.
4. Add salt and knead for another 2 minutes.
5. Set aside to rise for 2 hours.
6. Roll into a log on a flour dusted surface.
7. Scale out dough at 3 ounces a ball (about 16 bialys total)
8. Press each out to shape without overworking and leaving 1" lip around edge.
9. Proof dough balls (allow to rise again) in warm spot covered with a clean dish towel for an hour or until soft and airy.
10. Saute onions in 1 tablespoon olive oil until light caramel in color but at higher heat.
11. Make center depression in each one and fill with the filling.
12. Sprinkle bialys lightly with poppy seeds and salt.
13. Bake at 450 degree oven, preferably on a pizza stone, for about 12-15 minutes.

flour, olive oil, poppy seeds, kosher salt, onion, bread flour, flour, kosher salt, sugar, starter, active dry yeast, water, water

Taken from www.foodrepublic.com/recipes/everything-you-need-to-know-about-the-bialy-including-a-recipe/ (may not work)