I feel like I took 1 million pictures and realize that I am so that girl that doesn't let anyone eat at the table until I photograph their food… The struggle is real folks! One food I'm afraid the New York has ruined for me for life is bagels, they're just never going to be as good anywhere else. Our friends we are staying with turned me on to the Bialy at Brooklyn Bagel. This yummy treats is a cross between a bagel and an English muffin. It has this delicious little dollop of onion poppy seed goodness in the center. it's crunchy and savory and I won't lie smothered and crispy bacon scallion cream cheese I could eat that every day for breakfast for the rest of my life!
After A lot of research I found a basic recipe that I've gone ahead and tweet and experimented with. So here's the step-by-step instructions. BE WARNED This definitely take some time and not for the faint of heart but worth it in the end!
Ingredients
1 teaspoon olive oil
1 1/2 teaspoons poppy seed
1/3 cup finely minced onion
1/2 teaspoon coarse kosher salt
7grams active dry yeast
1/2 cup warm water 110*- 115*
2 teaspoons sugar or honey
2 teaspoons kosher salt
1 3/4 bread flour
3 1/2 cups AP flour
1 1/2 cups warm water 110*-115*
Start with the warm water, yeast and sugar in your mixer bowl. Stir lightly to combine and let it sit.
Once it's done it's magic for about 15
Minutes it will get foamy and happy.
Now mix together in another bowl the two flours and salt. Add to mixer bowl and begin to blend with a dough hook attachment.
Drizzle in the remaining 1 1/2 cups of warm water while the mister is on low.
Let the mixer run on low until all flour is combined. Then turn to medium speed.
Let this kneed in mixer for about ten minutes. You will know that it's ready for next step when it pulls away from the sides.
Based on your humidity level you may need to add a little more flour 1 Tablespoon at a time. Dough will be soft but you want it to be a little sticky.
Once done mixing remove from the bowl and transfer to a lightly olive oiled bowl to rest. I use one of these handle flexible dough scrapers when I bake breads of any kind.
Once in oiled bowl, turn it to cover all sides with oil and loosely wrap with plastic wrap and rest for 90 minutes! Patience is the secret ingredient!!
After 90 minutes it will look just like this. Tripled in size!
Now punch down dough and give it a flip. Cover again and let it rest for 45 minutes.
After even more waiting...punch down dough on a floured surface.
Roll dough into a log and using a pastry cutter cut into and roll into 8 almost equal balls.
Cover with clean tea towel and let rest for 10 minutes.
While resting make your onion topping. I used a mini prep chopper to mince the onions.
Then folded in the salt, olive oil and poppy seeds In a small bowl. Set aside so flavors can blend.
Press down into disks and place on in a parchment lined baking sheets dusted with cornmeal. Guess what...your going to cover with plastic and let them rest 30 more minutes!
Make a indent in center leaving a good amount of edge around the center.
And place a teaspoon of the onion poppy seed mixture in the center.
Dust with flour and cover loosely with plastic and rest final 15 minutes. We're almost there folks!!! Preheat oven to 425*
Bake 7 minutes then rotate pans and bake 5 minutes more. They should be just slightly golden.
Remove from oven and cool on wire rack. Once cooled you can slice them and toast. Smother with flavored cream cheese and enjoy!!! You can also use it as a sandwiches roll too!
Chef's Note: Next time I'm sure I would triple the dough and freeze the excess bialys so I have more yeild for all that waiting.
Happy Ccoking!
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