Onion Leek Bialys

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.

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.