poppyseed

Recipe makes one bakery-style muffin (or two regular).

Single-serving Lemon Poppyseed Muffin

tbsp applesauce ((30 g) sub mashed banana)

tbsp nut milk ((15 g))

tsp sugar ((8 g))

tsp oil ((5 g))

lemon juice and zest

tsp vanilla extract

flour ((30 g) gf all purpose if desired)

tsp baking powder

poppy seeds ((3 g))

Preheat oven to 350F and grease one jumbo or two regular sized muffin cavities or use liners.

Mix applesauce, milk, sugar, oil, vanilla, lemon juice, zest.

Whisk together flour, and baking powder, pinch of salt.

Combine the two (don’t overmix, only fold).

Fold in poppy seeds.

Transfer to muffin pan and bake 20-25 minutes. Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.

Enjoy your fresh muffin!

Terrifically tasty, tart-but-sweet lemon poppyseed muffins made super-moist with Greek yogurt and topped with sweet and tangy cream cheese lemon glaze!

Lemon Poppyseed Muffins

flour

baking soda

salt

butter ((4 tablespoons))

sugar

eggs

vanilla ((or almond))

lemons

lemon juice

plain fat free greek yogurt

poppyseeds

butter, (softened)

cream cheese, (softened)

Preheat oven to 450 and grease a muffin pan. In a medium bowl whisk together flour, baking soda, and salt.

In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.

Fill muffin tins about 2/3 full with muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.

To make the icing, cream softened butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds ) Serve immediately or store at room temperature in an airtight container for up to 3-5 days.

Recipe slightly adapted from Paul Krebs of Schenectady County Community College. Method adapted from Jim Lahey.
Krebs recommends using a high-protein flour. For the Lahey dough and for these bialys, I am partial to Tipo 00 flour. As always, SAF instant yeast is my preference.
Notes: You don't have to make these bialys using the no-knead, long, slow rise method. If you want to make them in the same day, increase the yeast to 2 teaspoons, and decrease the water to 2¾ cups. Knead the dough by hand or in a mixer until smooth and elastic. Let it rise for two hours, then proceed with the recipe.
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Bialy Recipe: A Step by Step Guide 

1000 g (7.5 cups) bread, all-purpose or tipo 00 flour

g (5 teaspoons) kosher salt

g (1 teaspoon) instant yeast* (see notes above)

water** (see notes above)

olive oil

onions,

kosher salt

bread crumbs

poppy seeds

Whisk the flour, salt and yeast together. Add the water. Stir with a wooden spoon until combined, then knead gently with your hands to make sure all of the flour is incorporated. The dough should stick to your hands.

Cover bowl with plastic wrap and let rest at room temperature for at least 12 hours. When dough has risen, remove plastic wrap, and turn dough out onto a lightly floured surface. Portion dough into 90 g pieces.

Using lightly floured hands or enough flour to keep dough from sticking to you and your work surface, shape each portion into a ball. Cover balls with plastic wrap, then let rest for 45 minutes.

Meanwhile, place a baking stone or Baking Steel in your oven. It&#8217;s OK if you don&#8217;t have one. Preheat oven to 450ºF if you&#8217;re using a stone or Steel, otherwise, preheat to 500ºF.

Make the filling: Heat the oil over medium or low heat. Add onion and sauté slowly until translucent. Add a pinch of salt. Continue to cook until onion is only slightly brown — I always overdo it&#8230;better to err on the side of underdone because the onions burn quickly once they are in the oven. Add breadcrumbs and poppy seeds to the pan. Stir to combine. Set aside.

Shape your bialys into 5-inch rounds with a raised rim and thin center: I do this by first punching down in the center of each dough ball when it is resting on my work surface. Then I lift up the round and with my thumbs in the center of the dough, I gently stretch the dough out so that the center begins looking paper thin, while the rim stays ballooned. It will take a little practice getting your shaping technique/method down, but the truth is that it doesn&#8217;t really matter unless you are looking for that really traditional bialy shape — they will taste delicious regardless of the shape.

After shaping each one, place it on a parchment-lined baking peel. When you have five or six on your peel, brush each ball lightly with water. Sprinkle sides with extra poppy seeds. Spoon filling into center or scatter it over the top of each. Bake for 8 to 12 minutes depending on oven, baking vessel, etc.

When lightly golden, remove bialys from oven, let cool on wire rack and repeat baking process with remaining dough balls.

Hi Ali!

Since New York on Pause started I’ve been making your peasant bread almost every week, and in honor of my mom (since quarantine means I can’t go to her house and have Mother’s Day breakfast with her) I made a batch of these yesterday and toasted one up for breakfast today. My mom was glad to see the photos, and I am thrilled to have fresh bialys to eat all week! My shaping needs a little work but the flavor and texture is wonderful. Thank you for this recipe and the much-needed bite of a bialy during this difficult time.

One fun substitution, I didn’t have plain poppy seeds and don’t want to go to the store for just one ingredient, so I used everything bagel seasoning to delicious effect. :)

Thanks so much!

Ali, such awesome bialy's! Thanks for the recipe and pictures and all the descriptions to assist me all along the way. As you recommend I weighed the flour and other ingredients except the water. For the first time making I must admit, wonderful &amp; so delicious. I added dried minced onion and onion powder to the dough and everything seasoning to top them off instead of the poppy seeds. My dough was a little sticky, after the 45 minute rest had to dust with flour to shape them. Should I have kneaded in more flour so not sticky during the kneading and shaping time?

First attempt at bialys as my husband prefers them. Very easy to follow and did pretty well. Over sauteed onions, but know for next time 😉. He devoured them - used for lox, cream cheese and capers  also made a few as a log which hi likes. Thanks!

I love this recipe.  I've made your overnight bagels several times, with a perfect chubby result.  I made these bialys today using the same-day option, but I halved the recipe.  I just don't have room in my freezer for 18 bialys.  They are perfect.  I'm not into social media, but I had to snap a pic of these, and send it to a couple of friends who are now drooling all over their shirt.  Thank you, Alexandra.

Hi I am new to bialys as of a few weeks ago although I haven’t tried your recipe specifically. I found the recipe I made watching late night Apple TV called Kitchen Stories (recipe by Lisa Scholzel) which made one of the best breads I’ve made. In any event, my POINT is the alternate topping she provided which I made and was Phenomenal! She made half of her batch of 18 with the topping you have set forth in your recipe and for the other she made a topping as follows. She made it while the bialys were rising after they were portioned out:
1 med red onion, diced
5 spriigs thyme
1 T honey
1 T sesame seeds
1 sm log plain goat cheese, crumbled
S&amp;P
Mince red onions and pluck thyme leaves from stems. In a small frying, heat some olive oil.and sauté red onion until brown. Add thyme leaves, sesame seeds, honey and a pinch of kosher salt and pepper. Let cool. 
When you get to the step of adding the topping to the bialys, brush each generously  with water and sprinkle a bit of poppy seeds on each then add the onion mixture, pressing down firmly. Then add 2-3 pieces of crumbled goat cheese on top of the onion filling. The filling is divine!!!
Since my first batch, I have made them with a variety of toppings and I have also made a batch with no topping as it makes them more versatile. The toppings we have used are fresh roasted, diced Hatch green chile, salt and sharp cheddar (or Monterrey Jack). For a non traditional twist, I used 1”cube of cream cheese dipped in melted butter and then rolled in a cinnamon sugar mixture. These were also sublime!
I have also envisioned using sticky bun toppings or perhaps roasted chopped spicy honey pecans and goat cheese or a even a brown sugar crumble topping. Although I realize that traditionally these are only served with savory onion toppings, they are delicious with the sweet toppings. In fact, for the plain bialys I made, I topped a fresh roasted bialy with a schmear of cream cheese and jam. 

They came out fantastic. Made with 00 flour. The chew amazing. Saved seeds from other rolls and bagels and used them.  Your directions were spot on.  I put some cornmeal on bottom of paper. 
I am a food educator @donnadishes and appreciated the tips. Can’t wait to try your other recipes. 
Here is an article I wrote on bagels earlier during lockdown. https://www.google.com/amp/s/www.westchesterbites.com/blog/play-dough-bagels-bagels-bagelsbaking-with-a-shmear-of-ingenuity%3fformat=amp

NY bialy's pre-1960 used rendered chicken fat for the fried onion-poppy seed center..they were flat with a raised rim about 1" around the center.

These are absolutely delicious!  Just like I remember them when I lived on the East Coast.  (No idea why we can’t get them like this on the West Coast.). Anyway, they are light, they have a delicate but substantial crust, toast up beautifully, and even with regular, all purpose flour (as opposed to Tipo00) they are amazing!  Trying a batch subbing some vital wheat gluten, just to up the protein, for a bit of the flour.  I now make them regularly because we always want some around!  (I store them in the freezer so they always taste fresh.). 

These are outstanding!  So easy and pretty much fail-proof.  I didn't have any poppy seeds, so I just did sautéed onions (no bread crumbs).  I baked them on the steel for about 10 minutes each batch. Mine also turned out a little puffy, but we didn't mind, they are delicious. These will now be our new breakfast sandwich bread.  Thank you for such an easy recipe!

Enjoy two desserts in one with this cheesecake meringue citrus creation.

Lemon and poppyseed cheesecake recipe with meringue

caster sugar

cream cheese, chopped,

ricotta

lemon curd

tbs poppy seeds

white chocolate, melted, cooled

sour cream,

(150 grams) plain flour

(55 grams) caster sugar

unsalted butter, chopped, softened

eggwhites

(165 grams) caster sugar

tsp poppyseeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

If you're a fan of lemons, spring baking and gluten-free desserts, this recipe is for you! This lemon poppyseed loaf is light and fluffy while still perfectly sweet and moist. It's easy to make and perfect for dessert or even in the morning with a nice cup of coffee!

Gluten-Free Lemon Poppyseed Loaf

almond milk

coconut oil, melted

flaxseed meal

lemon zest

vanilla extract

gluten-free all-purpose flour

organic cane sugar*

baking powder

aquafaba (chickpea brine aka liquid from canned chickpeas)

cream of tartar

organic powdered sugar

water

Preheat the oven to 350°F and line or oil a bread pan. Set aside.

In a large bowl, mix together the almond milk, coconut oil, lemon juice, flaxseed meal, lemon zest and vanilla extract. Allow the mixture to sit for 10 minutes to allow the flaxseed meal to thicken.

In the meantime, grab another large bowl and add in the aquafaba and cream of tartar and whip with a hand mixer or a standing mixer on medium-high for 8-10 minutes, or until firm peaks form. Set aside.

Once the flaxseed mixture has set, add in the gluten-free flour, sugar, poppyseeds, baking powder, baking soda and salt. Mix until very well combined and uniform. Add in the aquafaba mixture and gently fold it into the batter. If needed, add the aquafaba in batches to prevent spilling.

Once the mixture is uniform, transfer the batter to the lined bread pan. Level off the top of the batter with a spatula and place it into the oven for 40-45 minutes, or until a toothpick in the middle runs clean.

In the meantime, prepare the icing. Add all of the ingredients into a small bowl and whisk until well combined.

Remove the bread from the oven and allow it to cool for 20 minutes. Remove the loaf from the pan and transfer it onto a cutting board or even a baking sheet lined with a cooling rack. Generously drizzle the loaf with the icing and allow it to set for 10 minutes. Once the icing has hardened, slice into the bread with a sharp knife and enjoy!

I really liked this recipe! Mine actually did not cook all the way through so next time I make it I will cook it longer but I really appreciate you guys trying many renditions to find this one for us! The texture is pretty good and would’ve been even better if I cooked it all the way LOL and the flavor is delicious! It was simple and dense and lemony, all the things it should be :-) I actually came on here to look up the recipe again to remake today and thought I better leave a comment on this one!

I love this recipe! It was my first time making lemon poppy seed bread and it was amazing! You cannot even tell it is vegan. The icing went perfectly with it.

These lemon poppyseed breakfast cookies are easy to make, require just 10-ingredients and are perfect for on-the-go! And, most importantly, they are delicious!

Gluten-Free Lemon Poppyseed Breakfast Cookies (10-Ingredients + 1-Bowl)

banana

maple syrup

flaxseed meal (or chia seeds)

lemon zest (plus more if desired)

Bob’s Red Mill gluten-free rolled oats

almond flour

baking soda⠀

In a large bowl, add in all of the wet ingredients and mix together until uniform. Tip: be sure to zest the lemon before you juice it to make the process of zesting easier for you! Set aside for 5 minutes.

In a blender or food processor, add in 1/2 cup of rolled oats and process until a flour is formed. Add the oat flour and remaining rolled oats as well as the rest of the dry ingredients to the wet ingredients and mix everything together until uniform. Cover the bowl and set it into the refrigerator to chill for 25 minutes.

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

Roll 3 tablespoon-sized scoops of dough into balls and place them evenly spaced on the prepared cookie sheets. Press dough the dough until it is about 1/2-inch thick (as the cookies won&#8217;t spread when they bake). Continue until you have formed all of the cookies&#8211; we formed 9.

Bake for 15-17 minutes, or until golden. Remove the cookies from the oven and transfer them onto a cooling rack to cool completely.

As the cookies cool, prepare the optional glaze. Simply add the powdered sugar and lemon juice to a small bowl and whisk together until smooth.

Once the cookies have cooled, dress them with the glaze. We also like to add more lemon zest on top to give them an extra lemony kick. The glaze will set as it sits overtime but to speed up the process, you can place them into the fridge for 10 minutes. You can also eat them with the loose glaze, just be sure to have a napkin handy as it might drip. Enjoy!

Made these tonight for this week’s meal prep and they came out great as all your recipes do. Thanks for what you both do…

These simple lemon poppy seed muffins are light, tender, tangy and full of flavour. They are drizzled with a lemon glaze to add just the right amount of sweetness. The poppy seeds add texture within the muffins, creating a little crunch with each bite.

Lemon Poppy Seed Muffins

all-purpose flour

Tablespoons poppy seeds

unsalted butter,

yogurt

lemon

icing sugar

Preheat oven to 375˚F. Line a muffin tin with paper cups and set aside.

In a large bowl add flour, poppy seeds, baking powder, baking soda and salt. Stir to combine and set aside.

In another large bowl add melted butter and sugar, mix until well combined. Next, add yogurt, eggs, lemon zest and lemon juice. Whisk until smooth and well incorporated.

Add wet ingredients into dry ingredients and gently mix just until combined (careful not to overmix as this will create a dense, dry muffin).

Scoop batter evenly into prepared muffin tins.

Bake in the middle of the oven for approx. 18 -20 minutes or until the centre of the muffin springs back a little when pressed.

Meanwhile make your glaze. In a small bowl add icing sugar, lemon juice and water. Whisk until smooth. If the glaze is a little thick add 1/2 teaspoon of water at a time until you reach your desired consistency.

Mini lemon poppy seed bundt cakes with a bright lemon glaze and sweet, fresh berries!

Mini Lemon Poppy Seed Bundt Cakes

Box Cake Mix (lemon)

3.4 oz Pudding (Jello lemon instant)

Eggs (large, lightly beaten)

Cup Water

Lemon

Cup Sour Cream

Cup Canola Oil

Tablespoons Poppy Seeds (plus 1 Teaspoon)

Large Lemon (or more if needed)

Cups Powdered Sugar

Pint Blackberries

Pint Raspberries

Pint Blueberries

Pints Strawberries (hulled and chopped)

Sugar

Preheat the oven to 350 degrees.

Spray a mini bundt pan with nonstick spray.

In a large bowl, whisk together the cake mix and the pudding.

Add the remaining ingredients and stir until combined.

Pour batter into 7 mini bundt pans (we have to cook 6, flip them out and quickly bake the remaining 3.

Bake for 18-22 minutes or until a toothpick comes out clean.

Turn out onto a cooling rack to cool.

Once cool, drizzle with the glaze and top with berries and a sprinkle of powdered sugar.

For the Cake

Whisk together the zest and juice. Add the powdered sugar, whisking until smooth.

For the Glaze

Gently fold the berries and sugar together. Set aside to become juicy and sticky.

For the Berries

Love this recipe! Easy, great flavor and not too sweet. We make 18 regular muffins with the recipe and bake them for 27 minutes at 350 degrees.

Fresh, crispy, sweet, and savory, this Brussels Sprout Salad with Bacon is miles above other salads! And the sweet Poppyseed Vinaigrette is absolutely amazing! The best part is that you can whip up this delicious bacon and Brussel sprout salad in just a few minutes!

Brussel Sprout Salad with Bacon and Poppyseed Vinaigrette

Cups Brussels Sprouts Leaves (approximately 1 cup Brussels sprouts, tough centers discarded

Cup Dried Cranberries

Pecans

Tbsp Feta Cheese

Cup Chopped Bacon

Tbsp Honey

Tbsp Pomegranate Juice (or Cranberry Juice)

Tbsp Olive Oil

tsp Poppy Seeds

Remove the Brussels sprout leaves from the Brussels sprout centers. Set aside the sprouts for another recipe. Rinse and pat dry the leaves.

Combine the Brussels sprouts leaves, cranberries, pecans, feta cheese, and bacon. Set aside.

In a small bowl, combine the honey, juice, olive oil and poppyseeds. Whisk together.

Pour the dressing over the salad and serve immediately.

This Lemon Poppyseed Coffee Cake features fresh lemon juice, lemon zest, poppy seeds, and a creamy cheesecake filling, making it perfect for brunch or dessert.

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Top Tags

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Bialy Recipe: A Step by Step Guide

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