ella/TO
Sous Chef
Once had a recipe for Bialys like they make in NYC.....can't find it....anyone have one?....thanks in advance
Bialys
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justplainbill
Executive Chef
Adapted from George Greenstein’s “Secrets of a Jewish Baker”
For 9 bialys:
Mix one tablespoon yeast with one cup warm water and two teaspoons of sugar.
Incorporate three cups of bread flour and 1 ½ teaspoons of salt.
When dough comes away from sides of bowl, turn out onto a floured surface and knead for about 10 minutes; adding small amounts of flour as necessary.
Form into a ball and place into a covered oiled bowl and allow to rise for 30 to 45 minutes.
Meanwhile in a small bowl combine 2 tablespoons minced fresh or minced onion flakes (which have been soaked in water for at least 2 hours and then drained) with ¾ teaspoon of vegetable oil and a pinch of salt.
Press down on the dough to squeeze out ‘air’ and allow to rise again for 20 to 30 minutes or until doubled.
Punch down the dough, roll out into a rope about nine inches long.
Divide the rope into 9 one inch pieces.
Roll the 1 inch pieces into 9 balls and allow to rest for 10 minutes.
Roll each ball into a 3 ½” disk.
Place disks on a baking sheet heavily dusted with rye flour or cornmeal
Dust tops of disks with rye flour, cover with plastic wrap and allow to rise until puffy.
Press puffy disk from the center outwards to within one inch from the outer rim of each disk.
Sprinkle the onion oil mix into the depressions in the disks.
Cover again and allow to puff up.
Bake in a preheated 450F preheated oven for 15 to 20 minutes or until the tops just barely begin to brown.
Those that cannot be eaten the same day they are made should be frozen.
For 9 bialys:
Mix one tablespoon yeast with one cup warm water and two teaspoons of sugar.
Incorporate three cups of bread flour and 1 ½ teaspoons of salt.
When dough comes away from sides of bowl, turn out onto a floured surface and knead for about 10 minutes; adding small amounts of flour as necessary.
Form into a ball and place into a covered oiled bowl and allow to rise for 30 to 45 minutes.
Meanwhile in a small bowl combine 2 tablespoons minced fresh or minced onion flakes (which have been soaked in water for at least 2 hours and then drained) with ¾ teaspoon of vegetable oil and a pinch of salt.
Press down on the dough to squeeze out ‘air’ and allow to rise again for 20 to 30 minutes or until doubled.
Punch down the dough, roll out into a rope about nine inches long.
Divide the rope into 9 one inch pieces.
Roll the 1 inch pieces into 9 balls and allow to rest for 10 minutes.
Roll each ball into a 3 ½” disk.
Place disks on a baking sheet heavily dusted with rye flour or cornmeal
Dust tops of disks with rye flour, cover with plastic wrap and allow to rise until puffy.
Press puffy disk from the center outwards to within one inch from the outer rim of each disk.
Sprinkle the onion oil mix into the depressions in the disks.
Cover again and allow to puff up.
Bake in a preheated 450F preheated oven for 15 to 20 minutes or until the tops just barely begin to brown.
Those that cannot be eaten the same day they are made should be frozen.
OP
OP
ella/TO
Sous Chef
JPB....thanks so much for the recipe....shall try them soon!
Dawgluver
Chef Extraordinaire
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I was thinking this was a typo. I do have a recipe for Bailey's! Google is a wonderful thing.
justplainbill
Executive Chef
Hope you enjoy them; Do not know if they will be quite the same as NYC's without using NYC water. I like mine a little bit toasted. Please let us know how they come out.
The water in NYC makes you toasted?
justplainbill
Executive Chef
Seltzer made with NYC water can, if consumed with stuff like rye or Scotch or bourbon.
ChefJune
Master Chef
Dawgluver
Chef Extraordinaire
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ChefJune said:Bailey's is not even close to the ballpark with Bialys.
Hey, I'm from the Midwest. Gimme a break!
OP
OP
ella/TO
Sous Chef
right on! ChefJune....Gawgluver....that's okay, we'll accept you....teehee.....but, if you ever get to NY.....do try and taste one
OP
OP
ella/TO
Sous Chef
oops,sorry..."D"awgluver
I thought it was a typo too.
ChefJune
Master Chef
Sorry, Dawgluver...we're gonna hafta enroll you in Polish Ashkenazi Baking classes. I'll sit next to you, so you can copy my baking.
Dawgluver
Chef Extraordinaire
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PrincessFiona60 said:Sorry, Dawgluver...we're gonna hafta enroll you in Polish Ashkenazi Baking classes. I'll sit next to you, so you can copy my baking.
Hey, I have had pierogies, might even know how to spell it (?)
My first clue should have been that I was looking at the baking section, not beverages....
Dawgluver
Chef Extraordinaire
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taxlady said:
Ha! An ally!
Heh, I could only spell Ashkenazi after I Googled it.
And you'll have to talk to BuckyTom and CraigC about the liquid bread thing.
Dawgluver
Chef Extraordinaire
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PrincessFiona60 said:Heh, I could only spell Ashkenazi after I Googled it.
And you'll have to talk to BuckyTom and CraigC about the liquid bread thing.
Not sure I could pronounce it , much less spell it.
Of course, I still post my fish recipes in Culinary Gardener...
Too funny!
Last edited:
spork
Head Chef
I know how to spell bialys.
But I really have no idea how they're different from bagels.
If baked vs boiled is the issue, why not call them bakels?
But I really have no idea how they're different from bagels.
If baked vs boiled is the issue, why not call them bakels?
GB
Chief Eating Officer
That is nit the only difference spark. Bialys are flatter. The top has a hole, but the bottom does not. Where the hold should be if it were a bagel there are chopped onions. I love putting a pat of butter on the onions and toasting them. Sooooo good.
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