classic bialys recipe

Bialys or Bialy, a chewy homemade roll that closely resembles the Bagel is a classic Polish Bread. I have explained in detail as to how to make the most delicious and traditional onion and poppy seed Bialys.

Classic Homemade Bialys Recipe

Bread flour (plus more to dust the dough)

tsp Instant yeast

Salt

Sugar

Water

Onion (chopped finely)

Poppy seeds

I made my dough in a stand mixer with dough hook attached. Add flour, instant yeast, sugar and salt to the bowl of the mixer (1).

Now slowly add the warm water and run the mixer (with the dough hook attached) in medium spend to bring the dough together.

rest

Let the dough rest (covered) for about 10 mins at this stage (2). Resting the dough allows it to absorb more water.

knead

Now again run the mixer and knead the dough well (for about 8- 10 mins) adding more water or flour (if needed). Knead until the dough is smooth and elastic, but not sticky (3).

shape

Shape the dough into a ball (4) and keep it in a well oiled bowl to rise (5). Let it rise for about 2 hrs or until doubled in size (6).

To make the dough

proof

If baking in a hurry, we could proof the Bialy dough in an Instant pot. Place the dough in the oiled inner pot of the Instant Pot and cover it with a glass lid. Set it on yogurt function and change the heat to less heating mode. Set it for about 30 minutes and increase the time if needed.

I did not proof the dough in Indtant pot this time and took the traditional method of slow rising. It took about 2.5 hours for me this time, though the proofing time may vary from 1.5 to 3 hours depending on how cold it is in the kitchen.

refrigerate

If you are not making Bialy’s right away, you could refrigerate the dough after the first rise.

Proofing the dough in Instant Pot

cook

In a pan, heat oil and add the chopped onions. Add the required amount of salt and let the onions cook on medium flame (7).

Keep stirring the onions until they become translucent. In the past, I have allowed the onions to caramelize under deeper color but they tend to become very dark in the oven. So I just cooked the onions this time until translucent.

Add the poppy seeds in the end and keep the mixture aside to let it cool to room temperature (8).

Make the filling

divide

Sprinkle the work surface with flour and then place the proofed dough. Divide the dough in half (9) and then further divide each half into 4 pieces. There will be a total of 8 dough pieces (10). Try to keep them as close to size as possible. We can weigh the dough but I usually just eye ball them.

Shape each part into a tight ball by shaping it a bit by your hands and then rolling it on the work surface keeping the dough within your fingers (11).

rise

Place the rolls on a lightly greased tray (12) and let it rise for about an hour more or till it leaves a depression when pressed with the fingers. Cover the tray with a cloth when rising.

Once the dough has risen for the second time, it would appear puffy and will leave an indentation or depression when pressed (13).  Work with one piece at a time, while we keep the others covered so they don’t dry out.

When the rolls are ready, using your fingers, form a depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges (14). Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through (15). This step reminded me of making the outer covering of the Kozhukattai.

Once shaped the bialy will be about 4 inches wide, with the depression being about 3 inches wide and a 1 inch border. Press down the center of the bialy well, so they don't puff up much when baking.

place

Place the shaped Bialys on a lightly greased tray. I used my aluminum piza plate to bake the bialys (16). We could also use a pizza stone. Make sure to preheat the pizza stone in the oven before placing the shaped bialys.

fill

Fill the depression of each bialy with the onion and poppy seeds mixture. Use about a tablespoon of filling in each Bialy. Overfilling will cause the center to not bake evenly because of the moisture in the onion.

bake

Bake the bialys in a preheated 450 F oven for about 15 mins, until they are golden brown.

cool

Cool on a cooling rack completely before storing.

Shaping the Bialys

These are outstanding. So easy to make and very authentic compared to the local bagel shop. I think these may be my go to quick bread recipe. It's perfect for ANY kinds of sandwiches. Thanks for a great recipe.

Soooo good.  Used a bread machine to make the dough and added some garam masala in the pan with the onions.  After baking, sent half back in the oven at 425 with mozzarella, pizza sauce and pepperoni.  Everyone loved it!  Thank you so much!

I loved reading this post. I love the fact that food has to do a lot of with our memories of various places. This bread with the caramelized onions on the top deserves a big round of applause... I am not surprised that they disappeared as soon as they were baked...

These bialys look amazing! We love these delicious bialys. I loved your detailed post and step by step instruction.

Bialys, look fabulous sandhya!! I remember baking them for WKTB group long time ago. A wonderful bake, love your detailed tips to get them perfect !

Why am I not able to know this recipe before? It is so easy and really delicious!

This is so classic, this Bialys looks amazingly delicious! I love every food which is homemade, the flavor and taste are just unmatched! I'll definitely make this for the family to try! Thanks for this wonderful recipe! Loved it!

I am a newbie to this biscuit recipe. Sounds and looks delicious! I am all about the breads and biscuits!

This was my first time making bialys and they turned out great! I thought they would be more laborious to make but the instructions are very easy to follow.

These turned out great! They were so wonderfully soft and chewy, and that onion filling added such a great flavor.

Thank you for this comprehensive bialys roll recipe. I love how easily you walk through recipes to make sure any level cook can make your wonderful recipes.

Delicious filling and perfect for an evening snack or Breakfast special. Thanks for all the detailing.

Wow! This looks like a great delicacy, and looks so delicious and yummy! I definitely make this at home. A perfect pair to our favorite hot coffee!

I have never heard of these before, but love a savory chewy bagel. It seems many have enjoyed these in NY - definitely think I need to try them asap now!

Oooh, yum! I had these in Warsaw but never since. I can't wait to try your recipe! They look wonderuful.

I've always wanted to try making bialys at home and this recipe did not disappoint! They were so good, and such a lovely texture.

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