Onion Bialys

February 11th, 2014 by Erin Gennow
Onion Bialys

Onion Bialys

TWD – Tuesdays with Dorie


Onion Bialys

Overall I was pretty pleased with this recipe.  It was simple and straightforward to follow.  I did mince and sauté all the onions at one time, dividing them up later.  I also used olive oil to sauté the onions, as opposed to vegetable shortening.

Ingredients for Sponge

Ingredients for Sponge

Ingredients for Bialys Topping

Ingredients for Bialys Topping

When mixing the sponge, I also just mixed it with a wooden spoon, rather than using a stand mixer.  The sponge still worked beautifully, puffing and bubbling up quickly.

 

Sauteed Onions for Sponge

Sauteed Onions for Sponge

Mixed Sponge

Mixed Sponge

Risen Sponge

Risen Sponge

Sauteed Onions and Poppy Seeds for Topping

Sauteed Onions and Poppy Seeds for Topping

Dough After Rise

Dough After Rise

When shaping the bialys I did not need to use a cornmeal coated towel.  Shaping went smoothly and quickly, plus I only made half the recipe.

Shaped Bialys Ready to Bake

Shaped Bialys Ready to Bake

My bialys did puff a lot in the center, regardless of constantly poking the centers with a fork.  Since they puffed so much, the onion-poppy seed mixture tumbles off a bit when eating.

Baked Onion Bialys Close Up

Baked Onion Bialys Close Up

I loved the sautéed onion-poppy seed mixture, which brought a great flavor to the soft, tender bialys.

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.

View other Tuesday with Dorie blogger posts.

A year ago on The Daily Morsel

Three years ago on The Daily Morsel

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3 Responses to “Onion Bialys”

  1. My bialys did the same puff in the center, however they are lovely and tasty!!
    Yours look great!!
    A keeper…

  2. SandraM says:

    Great step by step pics! And your bialys look wonderful!

  3. Cathleen says:

    A lot of us seemed to have issues with the center closing up. Still very tasty though. I loved the onion mixture.

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