Bialys

Ingredients

• 2 cups warm water
• 2 1/2 teaspoons yeast
• 2 teaspoons sugar
• 2 1/2 teaspoons salt
• 1 1/4 cups bread flour
• 3 1/2 cups flour
• 1 tablespoon oil
• 1 1/2 teaspoons poppy seeds
• 1/2 cup minced onion
• 1/2 teaspoon salt

Directions

1. 1

   In large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.

2. 2

   Mix the water and flours into yeast mixture.

3. 3

   Knead until smooth (dough will be soft). Use more flour as needed.

4. 4

   Cover lightly and let set in warm place until tripled in size (about 1/1/2 hours).

5. 5

   Punch dough down and let rise again until doubled.

6. 6

   Punch dough down and roll into 2 cylinders.

7. 7

   Cut each roll into 8 rounds.

8. 8

   Lay flat, cover with a towel, and let rest.

9. 9

   Prepare the topping mixture by mixing the oil, poppyseed, onion, and salt; set aside.

10. 10

    Pat the dough into flattened round a little higher in the middle than at the outer edge (each should be about 3 1/2 inches in diameter); place on a lightly floured surface and cover with a dry towel then topped with a damp towel.

11. 11

    Let rise until 1/2 in bulk half proofed (this will take 30 minutes -- don't let over raise).

12. 12

    Press the bottom of shot glass about 1" in the center of each bialy to make a deep indentation.

13. 13

    Spread the topping mixture over the bialys and let rise for 15 minutes more until 3/4 proofed, taking care not to let them over rise.

14. 14

    Preheat oven to 425°F while the bialys are rising.

15. 15

    Carefully transfer the bialys to 2 large 14x17 inch ungreased baking sheets.

16. 16

    Bake on the upper and lower shelves of oven for 6 to 7 minutes; turn and switch the pans on the shelves so they bake evenly 5 to 6 minutes more.

17. 17

    Can be frozen.