Name: Make bialys with Lisa
Prep time: 50 min
Cook time: 15 min
Total time: 9 h 50 min
Yield: 18
Cuisine: jewish
Ingredients: 8 cups flour; 1 tbsp salt; 1 tsp active dry yeast; 3 cups water; 1 onion; 1 red onion; 1 tbsp poppy seed; 5 sprigs thyme; 1 tbsp sesame seed; 1 tbsp honey; 3.5 oz spreadable goat cheese; salt; pepper; olive oil; poppy seed (for garnish); flour (for dusting)

Make bialys with Lisa

Based on 18 ratings

In app

"Bialys are similar to bagels, and still they are completely different: the dough is made without sugar and the dent in the middle is filled, either classically with poppy seeds and white onions or to your own taste. Then, for example, as in this recipe, with red onions, sesame, thyme and goat's cream cheese. I'm a fan of the no-knead method, where a relatively moist dough with relatively little yeast is left to rise overnight or for a few hours (preferably in the refrigerator, if you want to bake the bialys only after more than 12 hours, so the dough doesn't "overflow"). This slow fermentation process ensures that a fine porosity and a unique taste can develop, which is hardly possible with short rising phases of only 1-2 hours. And still: If you have only little time or would like to enjoy warm bialys on the same day, use twice the amount of dry yeast, about 50 ml less water than indicated in the recipe and knead the dough elastically. It should not be too moist and should be easy to handle. After 2 hours and after you have prepared the filling, you can directly continue with step 4."

Step 1/5

Mix flour, salt, and instant yeast in a large bowl. Add water and combine using a rubber spatula. If you feel like there is too much flour, add some more water as necessary; the dough should be sticky. Cover and let rise at room temperature at least 8 hrs., or overnight.

⅛ kg flour

⅛ tbsp salt

⅛ tsp active dry yeast

77¾ ml water

large bowl

rubber spatula

kitchen towel

Mix flour, salt, and instant yeast in a large bowl. Add water and combine using a rubber spatula. If you feel like there is too much flour, add some more water as necessary; the dough should be sticky. Cover and let rise at room temperature at least 8 hrs., or overnight.

Step 3/5

In the meantime prepare the fillings. Mince red and yellow onions and pluck thyme leaves from stems. In a small frying, heat up some olive oil. Add yellow onion and sauté with some salt until brown. Add poppy seeds and transfer to a small bowl. Season with more salt and pepper. In the same pan, add some more olive oil and sauté red onion until brown. Add thyme leaves, sesame seeds, and honey, mix and let cool in a small bowl.

⅛ onion

⅛ red onion

⅛ tbsp poppy seed

½ sprigs thyme

⅛ tbsp sesame seed

⅛ tbsp honey

salt

pepper

olive oil

cutting board

knife

frying pan (small)

2 bowls (small)

In the meantime prepare the fillings. Mince red and yellow onions and pluck thyme leaves from stems. In a small frying, heat up some olive oil. Add yellow onion and sauté with some salt until brown. Add poppy seeds and transfer to a small bowl. Season with more salt and pepper. In the same pan, add some more olive oil and sauté red onion until brown. Add thyme leaves, sesame seeds, and honey, mix and let cool in a small bowl.

Step 4/5

11⅛ g spreadable goat cheese

oven

2 baking sheets

Preheat the oven to 250°C/475°F. Line two baking sheets with parchment paper and distribute the dough balls evenly. With your fingers, make a slight depression in the center of each bialy, brush with water, and sprinkle with poppy seeds. Distribute the fillings evenly amongst the bialys. One bowl should be enough for one tray. Finally, add spreadable goat cheese into the thyme bialys.

Make bialys with Lisa

Ingredients

Utensils

Nutrition per serving

Step 1/5

Step 2/5

Step 3/5

Step 4/5

Step 5/5

Enjoy your meal!

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