BrokeAss Gourmet

BrokeAss Gourmet

Bialys

No joke: my grandparents used to import bialys from New York. They would freeze them and store them in zip-lock bags in the freezer of their Los Angeles kitchen. One of my favorite childhood memories is of sitting at their kitchen table, eating a hot, toasty bialy, sneaking sips of my grandfather’s coffee.

It’s hard to find decent bialy in San Francisco, but, amazingly, it’s quite easy to make them. Have yourself a New York morning and serve these hot out of the oven with cream cheese and lox.

  • ingredients
  • all-purpose flour for rolling and baking Pantry
  • 1 batch pizza dough (about 1 lb fresh pizza dough) $1.50
  • 2 tbsp olive oil or canola oil Pantry
  • 1/2 onion, chopped finely 0.50
  • 3 tbsp poppy seeds $1.50 for 1 oz.
  • salt and pepper to taste Pantry
  • 1 egg $1.50 for 12
Total Cost of Ingredients $5

Directions

Preheat oven to 475 degrees F. Lightly flour a baking sheet and set aside.

Cut dough into 8 (for larger bialys) or 10 (for smaller ones) equal pieces. Shape each piece of dough into some semblance of a 4” or 5” circle (they need not be perfect—in fact it’s better if they aren’t). Let rest for 10-15 minutes.

While the dough rests, heat the oil in a large frying pan over medium heat. Add the chopped onion and cook for 7-9 minutes, or until very soft and golden-brown. Add the poppy seeds and salt and pepper to taste. Remove from heat and allow to cool slightly.

Use your thumb to create a small well in the center of each dough round.

Beat the egg with 1/8 cup water to make an egg wash.

Use a pastry brush to brush the dough rounds lightly with the egg wash.

Put about 1 tbsp of the onion mixture (more, if it will fit) into the well you created in each bialy.

Bake for 12-14 minutes, or until bialys are golden-brown.

Serve hot, with butter, cream cheese or on their own.

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What They're Saying

danielle, on Feb 20, 05:33 PM, wrote:

I love this – Bookmarking it!

Kate, on Feb 20, 06:26 PM, wrote:

That’s so funny … my grandparents are from NY and now live in Florida and whenever I go visit them I bring them a ton of bialys. When I get there the first thing my grandma does is put most of them in ziploc bags and stick them in the freezer.

deb, on Feb 6, 12:57 PM, wrote:

The only place I’ve seen them is Izzy’s in Palo Alto, and while they are tasty, they are WAY too big. My NYC memories is a small bialy toasted with olive cream cheese. Thanks for the recipe!