Onion Leek Bialys
- 4 1/4 cups bread flour plus more to shape the bialys
- 1 teaspoon instant fast rising yeast
- 2 1/4 teaspoons kosher salt
- 1 3/4 cups cool water about 70° F
Onion Leek Filling
- 2 1/2 tablespoons olive oil
- 1 leek white part only, washed well and thinly sliced
- 1 medium yellow onion cut into small dice
- 2 large garlic cloves minced
- 1 tablespoon poppy seeds
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- In the bowl of an electric mixer, using a whisk combine the flour, yeast, and salt.
- With the mixer on medium speed and using the hook attachment, slowly add the water.
- Mix for 2-3 minutes on medium speed until the dough feels smooth and very elastic. The dough will be very dense and still slightly sticky. Do not add anymore flour.
- Place the dough on a work surface and knead by hand for about 3 minutes using a bench scraper to lift the dough off the work surface if it is too sticky at first.
- Place the dough into a large bowl sprayed with nonstick cooking spray. Flip it over so the greased side is up. Cover the bowl with plastic wrap and allow the dough to rise for 2 hours or until it is doubled in size.
- Deflate the dough and divide it in half using a bench scraper. Cut each half into 6 equal portions making a total of 12 pieces.
- Round each piece into a ball on a work surface keeping a small distance between each. Cover the dough lightly with greased plastic wrap and allow to proof for 2-2 1/2 hours or until the balls are puffy and when a finger is gently pressed into the dough, it leaves a mark and slightly deflates.
- Preheat the oven to 475°F.
- Gently stretch each piece of dough into a 5 or 6 inch round. Pull the center until it thins out leaving a much thicker ring of dough on the edges.
- Arrange each round on 2 or 3 parchment lined sheet pans leaving a 1 inch space between them.
- Fill the middle of each round with a heaping tablespoon of filling. Using a spray bottle, spritz each bialy lightly with water and bake for about 8-12 minutes until evenly browned, rotating pans halfway through baking.
- If the bialys do not brown enough, place them under the broiler for a minute or two.
Onion Leek Filling
- Heat oil in a sauté pan over medium heat.
- Add leeks, onions, and garlic and cook, stirring occasionally, until mixture becomes soft and caramelized, about 10-15 minutes. Turn down the heat if onions are getting too dark.
- Remove from the heat and stir in poppy seeds salt and pepper. Cool completely.
Makes approximately 12 bialys