Ingredients
- 3 cups bread flour
- 1 teaspoon instant yeast
- 3/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 1/4 cups warm water
- 1 tablespoon olive oil
- 1 1/4 cups finely chopped onion
- Pinch of salt
- 3/4 teaspoon poppy seeds
- Extra flour for dusting
Instructions
- In a large bowl, combine the bread flour, instant yeast, salt, and sugar. Slowly add the warm water while stirring until a sticky dough forms.
- Turn the dough onto a lightly floured work surface and knead until smooth. Place the dough in a well-oiled bowl, cover it, and let it rise in a warm spot for about 1.5 hours until doubled in size.
- While the dough rises, heat the olive oil in a skillet over medium heat. Add the chopped onion with a pinch of salt and cook until the onion is soft and translucent (about 7 minutes). Stir in the poppy seeds and remove from heat to let it cool.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball and let rest, covered, for 30 minutes. With lightly floured hands, press a depression in the center of each ball. Spoon the cooled onion mixture into each depression.
- Arrange the rolls on a parchment-lined baking sheet and let rest for 15 minutes. Preheat the oven to 450°F and bake the bialys for about 15 minutes until they are golden brown. Remove from the oven and cool on a rack before serving.
