- Prep Time 0:30
- Cook Time 0:14
- 3 Comments
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.
- 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
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.