Ingrédients pour Bialys
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 3/4 teaspoons salt
- Bread Flour
- 4 1/2 cups all-purpose flour
- 3 tablespoons olive oil
- 1 1/2 teaspoons poppy seeds
- 1 1/2 cups finely chopped onions
- 1 teaspoon caraway seeds
- 1/4 teaspoon black pepper
- Coarse salt (as needed for sprinkling)
- Water (as needed for brushing)
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Comment préparer Bialys
- In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together the flour, salt, and caraway seeds.
- Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces.
- Shape each piece into a smooth ball and flatten slightly. Make a deep indentation in the center of each ball with your thumb.
- Place the bialys onto a baking sheet lined with parchment paper.
- Cover the bialys loosely with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 450°F (232°C).
- Before baking, brush the bialys with water and sprinkle with coarse salt and additional caraway seeds (optional).
- Bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
3g
Fat
0g
Carbs
9g
