bialys
Growing up, I never gave bialys much thought. The bagel shop where I briefly worked in high school had us front-end people take bagels off the machine rollers, pinch together the centers, schmear them with the onion filling and leave them on a tray for the professionals to bake, and that was about far as I’d considered them — a bagel variant. Oh, and that they were excellent toasted with salted butter.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (10.5 ounces/300 grams) King Arthur high-gluten bread flour, preferably, or bread flour
- 1/2 teaspoon (1.6 grams) instant yeast
- 1 teaspoon (6.6 grams) salt (the more authentic bialys I have had use a bit more salt, so feel free to dial it up if you like a saltier roll)
- 3/4 cup plus 2 tablespoons (7.25 ounces/206 grams) water, at room temperature
- 2 1/4 teaspoons vegetable oil
- 6 tablespoons (1.5 ounces, 43 grams) onion, chopped
- 3/4 teaspoon poppy seeds (I love poppy seeds on a bialy, but this did seem more than I was used to; I might dial it back next time)
- 1/4 teaspoon sea salt
- Black pepper to taste