Bialy Recipe

Activate yeast

In a small bowl, mix warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Let sit for 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and kosher salt. Add the foamy yeast mixture and softened butter (or oil). Mix on low until the dough comes together, then increase speed and knead 6–8 minutes by mixer or 8–10 minutes by hand until smooth, slightly tacky, and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.

Cook onions

While dough rises, heat vegetable oil in a skillet over medium heat. Add the finely chopped yellow onion and cook, stirring often, until softened and lightly golden, about 10–12 minutes. Reduce heat toward the end if onions start browning too quickly.

Season the onions with kosher salt, freshly ground black pepper, and the optional yeast extract or a splash of low-sodium soy sauce. Cook an additional 1–2 minutes to incorporate flavors. Remove from heat and let cool to room temperature.

Preheat and prepare

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper or lightly grease them. If using a baking stone, place it in the oven while preheating.

Divide dough

Turn the risen dough out onto a lightly floured surface. Gently deflate and divide into 10 equal pieces (about 3 to 3.5 oz / 85–100 g each) for medium bialys. Shape each piece into a smooth ball by cupping your hand over it and rotating on the counter.

Form bialy rounds

Using the heel of your hand or a rolling pin, flatten each ball into a 4-inch (10 cm) round about 1/2 inch (1.2 cm) thick. Transfer rounds to the prepared baking sheets, leaving at least 1 inch between them for slight expansion.

Create center well

Using your thumb or the back of a small spoon, press a shallow well about 1 inch wide and 1/4–1/3 inch deep in the center of each round — do not create a hole through the dough. The rim should remain slightly raised.

Fill centers

Place about 1 to 1.5 tablespoons of the cooled onion mixture into the central well of each round, spreading it slightly but keeping it away from the outer rim. Lightly brush the exposed dough rim with the prepared egg wash, if using, and sprinkle poppy seeds over the filling and rim as desired.

Second rise (brief)

Let the shaped bialys rest at room temperature for 15–20 minutes while the oven finishes preheating. They should puff slightly.

Bake

Bake on the middle rack for 12–16 minutes, rotating the pans halfway through, until the rims are golden brown and the centers are set. Baking time will vary depending on oven and thickness.

Cool

Remove bialys from the oven and transfer to a wire rack. Let cool at least 15 minutes before serving to allow interior crumb to set. Serve warm or at room temperature.