Bread number 16 in the Mellow Bakers‘ roster of recipes from Jeffrey Hamelman’s amazing book Bread: A Baker’s Book of Techniques and Recipes are Bialys, the plural form of Bialy and pronounced “bee-Al-ees” – yes, I had to look it up. It’s a small yeast roll that originated from Jewish bakers in Bialystok, Poland. It looks somewhat like a bagel but without the hole. Instead, the center is an indentation and the dough is stretched to a thin membrane. In this little pocket is placed, typically, a tasty onion mixture.
The other aspects that make it not like a bagel is that this bread is not boiled and is ridiculously quick to make. Start to finish (minus cooling) took me about 4½ hours. And this was my first time at it. In fact, I’d never heard of these until I saw them in the book.
And do they compare to bagels? Let me show you…
First thing I did was prepare the onion filling since it had to sort of sit and “meld” for a couple of hours and that also happens to be how long the bulk fermentation takes. How handy!
I took half a large-ish sweet onion (the book says a medium onion will be fine) and chopped it up quite fine. I added a little bread crumbs – supposed to be 10% of the weight of the onion but I didn’t weigh, I just eyeballed. This is then stirred and set aside. Alternatives suggested are using garlic instead or as well as onion, using poppy seed. I changed my mind after I took these pictures and added a half teaspoon of chopped garlic. I pondered adding some parsley flake for a little more colour but decided to not go too far off the recipe on my first try.
With the onion mix ready and set aside, i got all the ingredients together for the dough.