How To Make Bialys: A Step-by

Bialys are often likened to bagels, but they are so much simpler to make. This post outlines how to make a simple and delicious bialy at home using a no-knead, overnight method.

A bialy is a type of bread, originating from Bialystok, Poland, containing a depressed center, which is filled with sautéed onions, poppyseeds, and fresh bread crumbs. While they are often likened to bagels , they taste more like a roll — they’re not as chewy, and they are much lighter in texture. Best of all, they are much simpler to make than bagels , as they don’t require boiling.

I learned this recipe from a man named Len, who attended several of my cooking classes many years ago and always showed up a few minutes early, ready to help with any remaining prep work, always with some sort of baking adventure to recount. Len learned the recipe at a “bagels and bialys” cooking class held at the local community college and kindly shared it with me.

I adapted the recipe to work with Jim Lahey’s No-Knead Bread method, which cuts back on the yeast and extends the rise. I love making this dough on a Friday or Saturday evening, and serving a bialy brunch the following morning. Find step-by-step instructions below.

How to Make Bialys, Step by Step

First, mix the dough and let it rise at room temperature for 12 hours.

Turn the dough out onto a floured work surface.

Portion the dough into 18 (roughly) equal pieces.

Ball each piece up.

This process goes more quickly with a helper by your side.

While the balls rest for another 45 minutes, get on with the filling:

Sauté an onion.

Then add poppy seeds and bread crumbs.

Make a well into the center of each bialy.

Fill each will with the poppyseed filling mixture.

Transfer to preheated Baking Steel or pizza stone and bake for 8 to 12 minutes or until lightly golden.

Eat as you wish. Here are a few ideas …

… topped with c ream cheese, gravlax, capers, onions, chives, lemon.

… or melted cheddar, fried egg, and sriracha:

Description

Bialys are often likened to bagels, but they are so much simpler to make. This post outlines how to make a simple and delicious bialy at home using a no-knead, overnight method.

Notes:

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.

for the bialys:

• 1000 g ( 7.5 cups ) bread, all-purpose or tipo 00 flour
• 20 g ( 5 teaspoons ) kosher salt
• 4 g ( 1 teaspoon ) instant yeast* (see notes above)
• 3 cups ( 680 g ) water** (see notes above)

for the filling:

• 2 tablespoons olive oil or neutral oil (grapeseed, canola, etc.)
• 2 small onions, diced
• kosher salt
• ¼ cup fresh bread crumbs
• 1 tablespoon poppy seeds plus more for sprinkling

1. 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.
2. 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.
3. 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.
4. Meanwhile, place a baking stone or Baking Steel in your oven. It’s OK if you don’t have one. Preheat oven to 450ºF if you’re using a stone or Steel, otherwise, preheat to 500ºF.
5. 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…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.
6. 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’t really matter unless you are looking for that really traditional bialy shape — they will taste delicious regardless of the shape.
7. 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.
8. When lightly golden, remove bialys from oven, let cool on wire rack and repeat baking process with remaining dough balls.

• Prep Time: 25 minutes
• Cook Time: 12 minutes

Bialys are often likened to bagels, but they are so much simpler to make. This post outlines how to make a simple and delicious bialy at home using a no-knead, overnight method.

A bialy is a type of bread, originating from Bialystok, Poland, containing a depressed center, which is filled with sautéed onions, poppyseeds, and fresh bread crumbs. While they are often likened to bagels , they taste more like a roll — they’re not as chewy, and they are much lighter in texture. Best of all, they are much simpler to make than bagels , as they don’t require boiling.

I learned this recipe from a man named Len, who attended several of my cooking classes many years ago and always showed up a few minutes early, ready to help with any remaining prep work, always with some sort of baking adventure to recount. Len learned the recipe at a “bagels and bialys” cooking class held at the local community college and kindly shared it with me.

I adapted the recipe to work with Jim Lahey’s No-Knead Bread method, which cuts back on the yeast and extends the rise. I love making this dough on a Friday or Saturday evening, and serving a bialy brunch the following morning. Find step-by-step instructions below.

How to Make Bialys, Step by Step

First, mix the dough and let it rise at room temperature for 12 hours.

Turn the dough out onto a floured work surface.

Portion the dough into 18 (roughly) equal pieces.

Ball each piece up.

This process goes more quickly with a helper by your side.

While the balls rest for another 45 minutes, get on with the filling:

Sauté an onion.

Then add poppy seeds and bread crumbs.

Make a well into the center of each bialy.

Fill each will with the poppyseed filling mixture.

Transfer to preheated Baking Steel or pizza stone and bake for 8 to 12 minutes or until lightly golden.

Eat as you wish. Here are a few ideas …

… topped with c ream cheese, gravlax, capers, onions, chives, lemon.

… or melted cheddar, fried egg, and sriracha:

Description

Bialys are often likened to bagels, but they are so much simpler to make. This post outlines how to make a simple and delicious bialy at home using a no-knead, overnight method.

Notes:

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.

for the bialys:

• 1000 g ( 7.5 cups ) bread, all-purpose or tipo 00 flour
• 20 g ( 5 teaspoons ) kosher salt
• 4 g ( 1 teaspoon ) instant yeast* (see notes above)
• 3 cups ( 680 g ) water** (see notes above)

for the filling:

• 2 tablespoons olive oil or neutral oil (grapeseed, canola, etc.)
• 2 small onions, diced
• kosher salt
• ¼ cup fresh bread crumbs
• 1 tablespoon poppy seeds plus more for sprinkling

1. 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.
2. 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.
3. 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.
4. Meanwhile, place a baking stone or Baking Steel in your oven. It’s OK if you don’t have one. Preheat oven to 450ºF if you’re using a stone or Steel, otherwise, preheat to 500ºF.
5. 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…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.
6. 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’t really matter unless you are looking for that really traditional bialy shape — they will taste delicious regardless of the shape.
7. 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.
8. When lightly golden, remove bialys from oven, let cool on wire rack and repeat baking process with remaining dough balls.

• Prep Time: 25 minutes
• Cook Time: 12 minutes

Bialys are often likened to bagels, but they are so much simpler to make. This post outlines how to make a simple and delicious bialy at home using a no-knead, overnight method.

A bialy is a type of bread, originating from Bialystok, Poland, containing a depressed center, which is filled with sautéed onions, poppyseeds, and fresh bread crumbs. While they are often likened to bagels , they taste more like a roll — they’re not as chewy, and they are much lighter in texture. Best of all, they are much simpler to make than bagels , as they don’t require boiling.

I learned this recipe from a man named Len, who attended several of my cooking classes many years ago and always showed up a few minutes early, ready to help with any remaining prep work, always with some sort of baking adventure to recount. Len learned the recipe at a “bagels and bialys” cooking class held at the local community college and kindly shared it with me.

I adapted the recipe to work with Jim Lahey’s No-Knead Bread method, which cuts back on the yeast and extends the rise. I love making this dough on a Friday or Saturday evening, and serving a bialy brunch the following morning. Find step-by-step instructions below.

How to Make Bialys, Step by Step

First, mix the dough and let it rise at room temperature for 12 hours.

Turn the dough out onto a floured work surface.

Portion the dough into 18 (roughly) equal pieces.

Ball each piece up.

This process goes more quickly with a helper by your side.

While the balls rest for another 45 minutes, get on with the filling:

Sauté an onion.

Then add poppy seeds and bread crumbs.

Make a well into the center of each bialy.

Fill each will with the poppyseed filling mixture.

Transfer to preheated Baking Steel or pizza stone and bake for 8 to 12 minutes or until lightly golden.

Eat as you wish. Here are a few ideas …

… topped with c ream cheese, gravlax, capers, onions, chives, lemon.

… or melted cheddar, fried egg, and sriracha:

Description

Bialys are often likened to bagels, but they are so much simpler to make. This post outlines how to make a simple and delicious bialy at home using a no-knead, overnight method.

Notes:

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.

for the bialys:

• 1000 g ( 7.5 cups ) bread, all-purpose or tipo 00 flour
• 20 g ( 5 teaspoons ) kosher salt
• 4 g ( 1 teaspoon ) instant yeast* (see notes above)
• 3 cups ( 680 g ) water** (see notes above)

for the filling:

• 2 tablespoons olive oil or neutral oil (grapeseed, canola, etc.)
• 2 small onions, diced
• kosher salt
• ¼ cup fresh bread crumbs
• 1 tablespoon poppy seeds plus more for sprinkling

1. 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.
2. 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.
3. 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.
4. Meanwhile, place a baking stone or Baking Steel in your oven. It’s OK if you don’t have one. Preheat oven to 450ºF if you’re using a stone or Steel, otherwise, preheat to 500ºF.
5. 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…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.
6. 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’t really matter unless you are looking for that really traditional bialy shape — they will taste delicious regardless of the shape.
7. 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.
8. When lightly golden, remove bialys from oven, let cool on wire rack and repeat baking process with remaining dough balls.

• Prep Time: 25 minutes
• Cook Time: 12 minutes

Description

Bialys are often likened to bagels, but they are so much simpler to make. This post outlines how to make a simple and delicious bialy at home using a no-knead, overnight method.

Notes:

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.

for the bialys:

• 1000 g ( 7.5 cups ) bread, all-purpose or tipo 00 flour
• 20 g ( 5 teaspoons ) kosher salt
• 4 g ( 1 teaspoon ) instant yeast* (see notes above)
• 3 cups ( 680 g ) water** (see notes above)

for the filling:

• 2 tablespoons olive oil or neutral oil (grapeseed, canola, etc.)
• 2 small onions, diced
• kosher salt
• ¼ cup fresh bread crumbs
• 1 tablespoon poppy seeds plus more for sprinkling

1. 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.
2. 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.
3. 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.
4. Meanwhile, place a baking stone or Baking Steel in your oven. It’s OK if you don’t have one. Preheat oven to 450ºF if you’re using a stone or Steel, otherwise, preheat to 500ºF.
5. 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…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.
6. 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’t really matter unless you are looking for that really traditional bialy shape — they will taste delicious regardless of the shape.
7. 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.
8. When lightly golden, remove bialys from oven, let cool on wire rack and repeat baking process with remaining dough balls.

• Prep Time: 25 minutes
• Cook Time: 12 minutes

Find it online : https://alexandracooks.com/2015/01/13/homemade-bialys/

These gigante beans cook in the slow cooker for 6-12 hours with tomatoes, thyme, onions, garlic, and olive oil until they become stewy, creamy, and delicious! If you can’t find gigante beans, the method works well with Great Northern, Cannellini, Lima, or other dried white beans.

Yesterday, I dropped half a pound of dried gigante beans into my crockpot, followed by half a can of crushed tomatoes, a bay leaf, pepper flakes, water, smashed garlic, chopped onions, thyme, and a drizzle of olive oil.

Then I whisked the kids off to soccer tots, then to the bagel shop, and when we returned three hours later, the house smelled as if I had been working away all morning.

Dried beans in the crockpot for the win! This is where the crockpot really excels: No browning required. No measuring required. The crockpot keeps the one-pot wonder simmering at the steadiest simmer, ensuring creamy, not mushy beans.

The beans cooked all day — they needed 8 hours in the pot — and when the dinner bell rang, I toasted bread, placed a slice in each of our bowls, and ladled the stewy white beans over the top. With a few cracks of pepper and shavings of parmesan, dinner was served.

How to Make Gigante or Other White Beans in the Slow Cooker

First, select your bean. I love gigante beans, but they do take a long time to cook, anywhere from 8 to 12 hours, so plan ahead. Great Northern, Cannellini beans, Lima, or other white beans all work here, and those varieties will cook in 6 to 8 hours. I also love these Rancho Gordo Corona Beans :

Dump all of the ingredients into a slow cooker. (I never add pancetta anymore.)

You can use whole peeled tomatoes — simply crush with your hands. Or use crushed tomatoes.

Give everything a stir. Then cover the pot and cook on high heat for 8-12 hours.

When done, the beans will be creamy and cooked through, and the broth will be plentiful.

Ladle the stewy beans over a hunk of bread.

Shave parmesan over top if you wish.

Crack lots of pepper over top, too.

Description

These gigante beans cook in the slow cooker for 6-12 hours with tomatoes, thyme, onions, garlic, and olive oil until they become stewy, creamy, and delicious! If you can’t find gigante beans, the method works well with Great Northern, Cannellini, Lima, or other dried white beans.

Notes:

Adapted from this Dinner, A Love Story post .

If you don’t have a slow cooker, here’s my mother’s oven method .

Beans: I love gigante beans, but they are hard to find. Use any white bean you like here, such as Great Northern, Cannellini, Lima, Corona , or others. Cooking time will vary depending on the age and type of bean you are using.

Note: You can soak the beans prior to cooking if you wish, and I recommend doing so if you are using larger beans such as Gigante or Corona beans , but you do not have to. If you do soak, the cooking time may be shorter. Gigante and Corona beans take anywhere from 8 to 12 hours, so plan ahead.

I love these spooned over this oven-roasted polenta .

• 8 oz dried white beans, such as Gigante, Corona, Great Northern, or Cannellini (see notes above)
• 1 bay leaf
• pinch red pepper flakes (I use 1/2 teaspoon)
• a few cloves of garlic, smashed
• two onions, chopped to yield about 2 cups
• 1.5 cups crushed tomatoes (I love Pomi finely diced tomatoes)
• a few sprigs of thyme
• Parmesan rind, if you have one
• 4 cups water
• 1/4 cup olive oil
• 2 teaspoons kosher salt or to taste
• fresh cracked pepper to taste
• shavings of Parmigiano Reggiano for serving
• toasted bread for serving or oven-roasted polenta

1. Place everything with the exception of the Parmigiano Reggiano and toasted bread or polenta, into your crockpot. Cook on high for at least 6 to 8 hours. Depending on the type of bean you are using, the times will vary. If using unsoaked gigante beans, it may take as long as 12 hours to cook.
2. When the beans are done, taste the broth. Add more salt to taste.
3. Ladle broth into bowls over toasted bread or serve toasted bread on the size. Shave Parmigiano Reggiano over top. Crack pepper over top. Drizzle more olive oil over top if you wish.

• Prep Time: 5 minutes
• Cook Time: 12 hours
• Category: Beans
• Method: Slow Cooker, Crockpot
• Cuisine: American