Not many people know what a bialy is , so I will tell you.

It is great.

It is a combination of a bagel, English muffin and delicious chewy roll.

I think it is Polish but not sure. This is a recipe that my Mom started using when we lived in Brooklyn and I have no idea where it came from.

One tablespoon of sugar or molasses. I now use barley malt syrup because I am in the health food store all the time.

Two packages of active dry yeast

1 1/2 cups of warm water.

5 cups flour sifted

3 teaspoons kosher salt

2 tablespoons oil

4 cloves chopped garlic

3 big sliced yellow onions

salt and pepper

1/2 teaspoon sugar

Start making the dough by mixing your yeast, syrup and warm water together.

Let it stand to make sure yeast is working and bubbling.

Add the flour and salt. Mix with a dough hook on the mixer for about six minutes then knead by hand for another 4 or 5 minutes. The dough should be soft.

Put it back into the bowl and cover with plastic wrap. Let it sit for about two hours or until it is double.

Punch down and wrap again for another hour or until double.

Now make 18 balls and place them on a silpac, eight on each tray.

Cover and let rise again.

Uncover and make indentations into the center of each ball.

Do not break threw the dough.

Place a small amount of the onion mixture in each indentation.

Preheat the oven to 450 degrees.

Spray the bialy with water and then sprinkle kosher salt on the outer edge.

Bake in the center of the oven for 15 to 17 minutes.

Serve warm or pan toast and smear with butter and cream cheese

I love these with a fried egg, a slice of cheese and a piece of ham or bacon.

Great plain or as any other type of sandwich roll.

The spray of the water makes the dough have a great consistency. It is very important.

Onion Filling

Heat the oil

Add the garlic and onions

Saute for at least twenty minutes, turning frequently. Do not burn.

Add the sugar, salt and pepper.

Cool.

Published by cmangoff

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