Savory Bialys and Gravlax
Bialys are delightful round buns that look similar to bagels but are much easier to make. They are filled with a sautéed onion mixture then baked – no boiling required! Serve them fresh from the oven with assorted toppings like cream cheese, gravlax and capers.
Savory Bialys and Gravlax
Cook Time: 10-12 minutes | Total Time 13-14 hours | Servings 8
Bialy Ingredients
3 ¾ cups all-purpose flour or bread flour
2 ½ teaspoons kosher salt
½ teaspoon instant yeast
1 ½ cups water
Onion Topping Ingredients
1 tablespoon olive or canola oil
1 small onion, diced small
½ teaspoon minced rosemary
Kosher salt
⅛ cup fresh bread crumbs
½ tbsp poppy seeds
fresh herbs (optional)
Serving Suggestions
Cream cheese
Gravlax or smoked salmon
Capers
Chives
Lemon wedges
How to Make It
In a large bowl, whisk together the flour, salt, and yeast. Add the water slowly, stirring with a wooden spoon until combined. Knead gently to incorporate all the flour. The dough should be a little sticky; add a bit of flour if too sticky, or a bit of water if it’s too dry.
Cover the bowl with plastic wrap, place in the refrigerator and allow to rise slowly overnight (at least twelve hours). When ready to make Bialys, remove dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.
Remove the plastic wrap and place dough on a lightly floured surface. Divide into 8 or 9 equal pieces.
Lightly flour your hands and shape each portion into a ball. Cover all with plastic wrap and let rest for 45 minutes.
If using a baking stone, place in oven and preheat to 450 degrees. If using different bakeware, preheat to 500 degrees.
To make the onion topping, heat oil over medium heat; add onion and sauté until translucent. Season with a bit of salt and continue to cook until onion is slightly brown – be careful not to burn. Add rosemary, bread crumbs, and poppy seeds to the pan and stir to combine. Set aside.
Shape bialys into 5-inch rounds. Use your fingers to make a depression in the center of each, gently flattening the middle out while keeping the rim full. Place shaped bialys on your baking stone or sheet.
Brush each bialy lightly with water, then spoon filling into the center. Bake for 8-12 minutes until lightly browned, rotating pan halfway through. Cool on wire rack.
Chef Notes
Best served immediately: slice and top with cream cheese, gravlax or smoked salmon, capers, chives, and a squeeze of lemon.