Joined Apr 4, 2000
Here's a recipe. I haven't tried it though.

New York Bialy's
16 Bialy

2 c Warm (110 degree) water
1 pk Yeast
2 ts Sugar
2 1/2 ts Coarse kosher salt
1 1/4 c Gluten flour
3 1/2 c All purpose flour


1 tb Vegetable oil
1 1/2 ts Poppy seeds
1/3 c Minced onion
1/2 ts Salt

In large mixing bowl, combine 1/2 cup warm water, yeast, & sugar and let stand until foamy, about 10 minutes.

Mix remaining 1 1/2 cups warm water, salt, gluten flour, and all purpose flourinto yeast mixture. Knead on a flour surface (or mixer) until smooth. (the dough will be soft).

Place dough ball in a greased bowl, turn it around and place with it's greased side up. Let rise, cover with plastic until tripled in bulk, about 1 1/2 hrs.

Punch dough down, turn it over, cover and let rise until doubled.

Punch dough down and roll into 2 cylinders. Cut each into 8 rounds. Lay them flat, cover with a towel and let rest.

Prepare toppingby mixing all topping ingredients. Set aside

Pat dough into flattened rounds (a little higher in middle). about 3 1/2 inches in diameter. Place on lightly floured board,cover with a dry towel and then a damp towel and let rise until increased by about half in bulk. (half proofed). takes about 30 minutes.

Press bottom of small shot glass in center of each bialy, to make deep indentation in bialy. Let rise another 15 minutes. (DO NOT LET THEM DOUBLE).

Preheat oven to 425 degrees.

Put bialy's on ungreased baking sheets. bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans(front to back) until bialy's are evenly browned, about 5 to 6 minutes more.

Cool on racks. Store bialys in a plastic bag in fridge or freezer.
Joined Apr 26, 2002
thanks so much to everyone. kimmie,I do have the baking w/julia book but never noticed so I'll have to check it again....and that recipe looks awful good, Isa, I'll give it a try. and Jim, I'll check out that website & it's funny cause that book is what got me started in the 1st place!! thanks again all!
Joined Aug 14, 2000
James, you dropped an S :)

I'm half way through The Bialy Eaters. It's fascinating to see the rise and demise of the "true" bialy. it's also an interesting history of the Jews of Poland.
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