Easy 4 Ingredient Bialys + 6 Filling Options

No ratings yet

Fresh, chewy, and lightly crisp, these easy bialys are amazing on their own but make a next-level breakfast egg sandwich.

Prep Time30

Cook Time30

Resting Time2

Total Time2 45

Course: Bread, Breakfast

Cuisine: Jewish, polish

Diet: Kosher, Vegan, Vegetarian

Servings:

Calories: 279kcal

Combine the all-purpose flour, sea salt, and instant yeast in a large bowl or the bowl of your stand mixer. Gradually add the warm water while mixing until a smooth dough forms while you stir it.
420 grams all-purpose flour, 5 grams sea salt, 4 grams instant yeast, 250 grams warm water
Let it sit for 20 minutes to hydrate then knead for 8 minutes (use the stir setting if using a stand mixer) until smooth and elastic.
Cover and let sit for 45-50 minutes until doubled in size. You can also do this rise overnight which helps it develop more flavor.

Use 2 tablespoons of oil over medium heat, add the sliced onion and season with 1/4 teaspoon sea salt to help draw out the liquid. Cook for 10-15 minutes until they turn a light golden brown.
1 yellow onion, 2 tablespoons oil, 1/4 teaspoon sea salt

Line a half baking sheet with parchment paper or a silicone baking mat. Very lightly oil. I use 1 teaspoon of oil for the whole sheet and spread it with my hands.
Divide the dough into 6 equal portions (if you are being super precise, each should be ~111 grams). Shape each piece into a ball by folding in the edges by pressing them into the center of the dough and pinching the bottoms to seal. Add them pinch side down to the baking sheet. Lightly oil the top of each ball and cover with plastic to seal. Rise 50-60 minutes until doubled in size. If you refrigerated the dough overnight in the refrigerator, rise for 60-70 minutes unless you have a proofing drawer or oven.
With 20 minutes left on the rise, preheat your oven to 450°F (245°C) with the rack in the center of the oven.
Without removing the dough from the baking sheet to prevent overhandling, create a round, flat disk with a central depression to hold the filling without puncturing the dough.
Add one heaping teaspoon of the caramelized onions or other filling*. If you try to do more it will blow over during baking.
Spray the bagels with cold water and sprinkle with poppy seeds.
1-2 teaspoons poppy seeds
Bake for 14-18 minutes, rotating the trays halfway if they are browning unevenly, until the bialys are a light golden brown or reach an internal temperature of 190-200°F, approximately 90°C.

Filling options I love other than the one in the recipe card:

Egg with za'atar or furikake: A whole cracked egg is too much for the small depression, so crack an egg in a bowl and scoop out the yolk without shaking off all the egg white.
Cheese: Grate some cheese into the depression. Don't use too much, or it will overflow.
Jam: Don't use more than 1 teaspoon or it will overflow.
Sliced potatoes & herbs: Shave a small potato using a mandoline, and overlay the slices. Sprinkle with herbes de Provence.
Cheddar jalapeno: Shave a jalapeño using a mandoline, and sprinkle with a little cheddar cheese.