Recipes

Directions

Mix the flour and dried yeast in a bowl, add the salt and mix. Run the dough hook at a low setting and gradually add the water.

Increase the speed and continue kneading until you have a soft, elastic dough that leaves the side of the bowl clean, c. 7 min (add more flour or water if required).

Place the dough in a lightly oiled bowl and turn until all sides are covered in oil. Cover and leave to rise for 1.5-2 hours in a warm, draft-free place until doubled in size.

Place the dough on a floured surface and carefully cut into 6 evenly sized pieces.

Gently round the pieces, making sure to leave as much air as possible in the dough. The surface should be smooth.

Place the dough on a lined baking tray, sprinkle with flour, cover and leave to prove in a warm place for another 2 hours until the bagels have nearly doubled in size.

While you are waiting, heat the olive oil in a saucepan over a moderate heat, add the onion and cook gently until translucent and lightly browned. Put aside for later use.

Preheat the oven to 230°C shortly before the end of the proofing time.

Once the dough has proved, make a hollow in the centre of each bagel and roughly shape.

Fill the hollows with the cooked onions and sprinkle the bialys with poppy seeds and sesame seeds. Sprinkle over a little course salt and freshly ground pepper and bake for 8-10 min until golden-brown.

Remove from the oven and leave to cool on a cooling rack.

Extra bialys are easy to freeze and reheat; they only stay fresh for a day.