“Bialy”, a Yiddish word short for “Bialystoker Kuchen”, from Białystok, a city in Poland, is a small roll that is a traditional dish in Polish cuisine. A bialy, is a chewy yeast roll a bit like a bagel. Unlike a bagel, which is boiled before baking, these chewy cousins of the bagel, are simply baked, and instead of a hole in the middle they have a depression. Before baking, the depressions are filled with diced onions and other ingredients, including garlic, poppy seeds, coarse salt, bread crumbs, or chopped olives.
The recipe calls for the preparation of a yeast dough with bread flour, yeast, malt extract, vegetable shortening, minced onion and black pepper. Once the dough is ready for baking, you will have to shape it into rounds and flatten the center to create rims. The depressions will be filled with a topping of sautéed onions, poppy seeds and black pepper.
This east European cousin of the bagel is a chewy, oniony delight.
If you happen to own a copy of "Baking with Julia" by Dorie Greenspan, you will find the recipe for these delicious Onion Bialys on pages 90-92.
To see an array of Onion Bialys, baked by the other members of the Tuesdays with Dorie group, please click here.