I made my dough in a stand mixer with dough hook attached. Add flour, instant yeast, sugar and salt to the bowl of the mixer (1).

Now slowly add the warm water and run the mixer (with the dough hook attached) in medium spend to bring the dough together.

Let the dough rest (covered) for about 10 mins at this stage (2). Resting the dough allows it to absorb more water.

Now again run the mixer and knead the dough well (for about 8- 10 mins) adding more water or flour (if needed). Knead until the dough is smooth and elastic, but not sticky (3).

Shape the dough into a ball (4) and keep it in a well oiled bowl to rise (5). Let it rise for about 2 hrs or until doubled in size (6).

If baking in a hurry, we could proof the Bialy dough in an Instant pot. Place the dough in the oiled inner pot of the Instant Pot and cover it with a glass lid. Set it on yogurt function and change the heat to less heating mode. Set it for about 30 minutes and increase the time if needed.

I did not proof the dough in Indtant pot this time and took the traditional method of slow rising. It took about 2.5 hours for me this time, though the proofing time may vary from 1.5 to 3 hours depending on how cold it is in the kitchen.

If you are not making Bialy’s right away, you could refrigerate the dough after the first rise.

In a pan, heat oil and add the chopped onions. Add the required amount of salt and let the onions cook on medium flame (7).

Keep stirring the onions until they become translucent. In the past, I have allowed the onions to caramelize under deeper color but they tend to become very dark in the oven. So I just cooked the onions this time until translucent.

Add the poppy seeds in the end and keep the mixture aside to let it cool to room temperature (8).

Shape each part into a tight ball by shaping it a bit by your hands and then rolling it on the work surface keeping the dough within your fingers (11).

Place the rolls on a lightly greased tray (12) and let it rise for about an hour more or till it leaves a depression when pressed with the fingers. Cover the tray with a cloth when rising.

Once the dough has risen for the second time, it would appear puffy and will leave an indentation or depression when pressed (13). Work with one piece at a time, while we keep the others covered so they don’t dry out.

When the rolls are ready, using your fingers, form a depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges (14). Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through (15). This step reminded me of making the outer covering of the Kozhukattai.

Once shaped the bialy will be about 4 inches wide, with the depression being about 3 inches wide and a 1 inch border. Press down the center of the bialy well, so they don't puff up much when baking.

Place the shaped Bialys on a lightly greased tray. I used my aluminum piza plate to bake the bialys (16). We could also use a pizza stone. Make sure to preheat the pizza stone in the oven before placing the shaped bialys.

Fill the depression of each bialy with the onion and poppy seeds mixture. Use about a tablespoon of filling in each Bialy. Overfilling will cause the center to not bake evenly because of the moisture in the onion.

Bake the bialys in a preheated 450 F oven for about 15 mins, until they are golden brown.

Cool on a cooling rack completely before storing.