For a richer flavor, try using caramelized onions in the filling. If you don't have onion juice, you can blend a small onion and strain the pulp to extract the juice. Bialys are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days or frozen for longer storage. Reheat before serving. Make sure your yeast is active for the best results. If it doesn't foam after dissolving in warm water, it may be expired. Be careful not to over-knead the dough, as this can make the bialys tough.
Ana's NY Bialys
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PREP TIME35 mins
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COOK TIME20 mins
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TOTAL TIME4 hrs 12 mins
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SERVING16 People
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VIEWS9
Embark on a culinary journey to the heart of New York City with these delightful bialys! A unique cross between an onion bagel and an English muffin, these chewy yet subtly flavored breads are perfect for toasting, topping, or sandwiching. Their signature indentation filled with savory onion and poppy seed mixture will have you hooked from the first bite. Prepare to experience a taste of NYC tradition right in your own kitchen!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Fiber1 g
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Protein4 g
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Saturated Fat0 g
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Sodium362 mg
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Sugar1 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth. (5 minutes)
02
StepDissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam. (7-12 minutes)
03
StepMix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms. (5 minutes)
04
StepKnead dough on a floured work surface until soft and smooth. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk. (8-10 minutes kneading, 90 minutes rising)
05
StepPunch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk. (45 minutes)
06
StepPunch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel. (10 minutes)
07
StepHeat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature. (5 minutes cooking, 15 minutes cooling)
08
StepFlatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half. (30 minutes)
09
StepCenter oven rack and preheat oven to 425 degrees F (220 degrees C). (10 minutes)
10
StepPress the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled. (15 minutes)
11
StepBake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly. (15 minutes)
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Please Rate
Cory Mcclure
Jun 23, 2025I've made these bialys several times, and they always come out perfectly! The instructions are clear and easy to follow.
Chad Marquardt
Jun 17, 2025I was a bit intimidated to try making bialys at home, but this recipe was surprisingly easy. I'm so glad I gave it a try!
Keara Jacobson
Jun 16, 2025These bialys are just like the ones I used to get in NYC! The onion filling is so flavorful, and the texture is spot on.